Vietnamese spring roll

I saw fennel planted last year already have re-grown into a dense head of fine leaves, and they are sweet and less spicy than those during summer. 

 

This made me think of making Vietnamese spring roll, which is always full of fresh herbs.

I brought back a lot of rice paper from the visit to Hoi An Vietnam. Making spring roll is a way to have a casual easy evening meal without too much cooking. 

1. Julienne carrot and green bell pepper, season with salt, white pepper and vinegar until soften, around half an hour.

2. Cook soy sauce, sugar, Sichuan pepper, wine, black pepper, ginger until flavor comes out, add dried small fish and simmer gently until liquid absorbed. (Or use bacon/shrimp etc).

3. Roast sesame or pine nut, wash & dry herbs.

4. Wet rice paper and make spring roll.