Vietnamese spring rolls works great as a tapas or appetizer, fill it with whatever you like. These ones are filled with cucumber, paprika, spring onion and roasted sesame seeds but feel free to add or replace any of it. Most fillings work fine but crunchy vegetables and shellfish are my favorites.
Vietnamese spring rolls with sesame seeds & soy dipping sauce
Vietnamese spring roll paper
sweet chili sauce
Cut the vegetables lengthwise, roast the sesame seeds in a dry pan until golden. Combine the vegetables with a little bit of sesame oil and the seeds.
Dip the spring roll paper one at the time in almost boiling water, remove and place on a cutting board. Place the vegetables in the center of the paper and carefully roll the paper around the vegetables. Using a sharp knife trim the edges of the roll and cut the roll into bite size pieces. Combine sweet chili sauce with a dash of soy and some sesame seeds.