Spring roll, master recipe from EAT at The New York Times by Mark Bittman

  • cilantro
  • mint
  • rice papers
  • protein of your choice
  • vegetables of your choice
  • Thai basil
  • dipping sauce of your choice
  • rice vermicelli noodles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute greens or fruit of your choice for vegetables of your choice.

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