Spring rolls are perfect to put on the table (or on the picnic blanket) when the weather is nice.
Kayla Itsines: “Vietnamese rolls:one of my favorites because they are full of flavour. Make them next time you have diners – that easy!'
Ingredients for 1 person
Preparation 15 minutes + 10 minutes soaking
Preparation 4 minutes
Place the noodles in a heatproof bowl and pour boiling water over it. Let stand for 10 minutes and stir the noodles with a fork. Drain and rinse under cold tap. Drain well and set aside to cool. Cut the noodles into smaller pieces after it has cooled down.
Meanwhile, heat a non-stick frying pan over medium heat and spray some oil in it. Pour in the eggs and swirl the pan to coat the bottom. Cook for 1-2 minutes or until the egg is set. Slide the omelette onto a plate and let it cool. Cut the omelet
then into thin strips.
Place the rice sheets, omelet strips, noodles and vegetables on a clean work surface.
Fill a large bowl with warm water for the rice papers. Work on one roll at a time:dip a rice sheet in the water for 1 second, so that it becomes soft. If you put a rice sheet in the water for too long, it will become too soft and it will tear.
Put 
the rice sheet on a cutting board and scoop a quarter of the noodles, omelette and vegetables on it, about a third of the bottom. Add some coriander leaves if you like. Fold the bottom of the rice sheet over the filling, fold the sides in and roll up. Place the roll seam side down and make the rest of the rolls so that you have four.
Add a small bowl of tamari or soy sauce to dip the rolls in.
Recipe and image:28 days Bikini Body Guide, €24.99 via AKO.
