These tasty little morsels are called ‘Fresh Spring Rolls’ in Vietnam and ‘Salad Rolls’ here in Canada. Here’s how we made them in our cooking class in Hoi An Vietnam.

The salad roll wrapper laid out on a real banana leaf. These wrappers are so thin they are just lightly moistened with a sponge to make them pliable.
All the fillings are laid out ready to go. From the top left clockwise: crunchy julienned carrot and parsnip; cooked vermicelli noodles; Chinese chives; cooked prawns and slices of pork; a mass of fresh herbs that include cilantro, Thai basil and mint.
The noodles, mixed herbs and crunchy vegetables are laid out near the end of the moistened wrapper, and then the slices of pork placed on top.
The uncovered edges are folded over the filling, and then the rolling begins. Once the pork is covered, shrimp and long chives are added and the rolling is continued. The resulting salad roll looks like this, with the pork on one side and the shrimp on the other, and the Chinese chive sticking out the end.
One perfect salad roll with a dipping sauce of 2 Tbsp. rice vinegar, 2 Tbsp. fish sauce, 4 Tbsp. water, 1 tsp. sugar, garlic slices, red birdseye chile slices and bits of carrot.
More on Ms Vy’s Morning Glory Cooking Class

• Vietnamese-style breakfast/brunch items
• A Visit to a Bean Sprout ‘Garden’
• An Organic Herb Garden
• How They Make the Famous (and Secret) Cau Lao Noodles
• Weird and Wacky Street Foods