Vietnamese Spring Rolls with Green Sauce

Steps

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1. 1
   Prepare the green sauce: Gather cilantro leaves (use half a bunch for lighter green, or whole bunch for deeper color), stemmed bird's eye chilies, garlic, fish sauce, brown sugar, water, and salt into a blender.
   ≈1:06
2. 2
   Pour 3/4 cup mayonnaise into the blender and mix with the other ingredients. Blend until smooth.
   ≈4:23
3. 3
   Squeeze in lime juice to balance the flavors, achieving a sweet, sour, and savory balance. Adjust seasoning to taste if needed.
   ≈5:07
4. 4
   Prepare spring roll ingredients: Soak glass noodles in boiling water for 3-4 minutes until soft, then drain and rinse with clean water to remove starch.
   ≈3:14
5. 5
   Peel carrot and cut into thin julienne strips, matching the length of cucumber. Cut cucumber into strips of the same length, removing the central seedy section to avoid excess moisture.
   ≈1:48
6. 6
   Soak salad leaves in cold water briefly to crisp them, then drain dry. Soak crab sticks in warm water to soften, unwrap plastic, and split each stick lengthwise.
   ≈1:24
7. 7
   Lightly dampen a plate with clean cooking water. Soak the rice paper in water for 1-2 seconds until pliable—avoid over-soaking as it will continue to soften after removing from water.
   ≈5:29
8. 8
   Arrange ingredients on the softened rice paper: layer salad leaves as a base to prevent tearing, then add crab stick, glass noodles, and finally carrot, cucumber, and other vegetables.
   ≈5:59
9. 9
   Roll the rice paper slowly from the bottom upward without pulling too tightly to avoid tearing. Fold the sides inward, then continue rolling until completely sealed.
   ≈6:14
10. 10
    Cut the finished spring roll in half for serving. Optionally position the crab stick pieces to display color attractively, or arrange as preferred.
    ≈6:23
11. 11
    Place spring rolls on a plate or in a container with the green sauce on the side for dipping. Serve immediately, or package separately if preparing for sale.
    ≈7:24