I finally made my first spring roll. Kim Phung's, watch out. The recipe is easy and prep time is very short. Keeping the skins from tearing is the biggest challenge. It is also easy to over estimate the vermicelli noodle. I think that when I make them again, if I am eating them right away, I would add the peanut sauce on the inside to have a more even taste through out. Bridget, when you make yours, let me know how they are.
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