Spring rolls are an ideal choice for outdoor gatherings or picnics on warm days.
Kayla Itsines: "Vietnamese rolls are one of my favorites—they're bursting with flavor. Whip them up next time you host friends; they're that simple!"
Ingredients (serves 1)
Prep: 15 minutes + 10 minutes soaking
Cook: 4 minutes
Place the noodles in a heatproof bowl, cover with boiling water, and let stand for 10 minutes. Stir with a fork, drain, rinse under cold water, and drain well. Cool, then chop into shorter lengths.
Meanwhile, heat a non-stick frying pan over medium heat and lightly spray with oil. Add the eggs, swirling to coat the base. Cook 1-2 minutes until set. Transfer to a plate to cool, then slice into thin strips.
Prepare your workspace with rice paper sheets, omelette strips, noodles, and vegetables.
Fill a large bowl with warm water. Working one at a time, dip a rice paper sheet for 1 second until pliable—avoid soaking too long to prevent tearing.
Place on a cutting board and add a quarter of the noodles, omelette, and vegetables near the bottom third. Top with coriander if desired. Fold the bottom over the filling, tuck in the sides, and roll tightly. Place seam-side down and repeat to make 4 rolls.
Serve with a small bowl of tamari or soy sauce for dipping.
Recipe and image from 28-Day Bikini Body Guide, €24.99 via AKO.
