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Ingredients :

• 250 ml rice vermicelle
• 2 trout fillets cut in small sticks
• 4 sheets of ricepaper, 8'' to 10'' diameter
• 250 ml julienned carrots
• 2 julienned shallots
• 1 julienned small cucumber
• 20 mint leaves

Preparation :

• Soak the rice noodles in hot water, until soft. Drain.
• Cook the trout sticks in olive oil. Set in cool.
• Put a sheet of ricepaper into water for about 20 seconds, until soft. Lay it on a towel.
• In the middle of the ricepaper, lay 2 or 3 trout sticks, about a quarter each of the noodles, carrots, shallots and cucumber. Top with mint.
• Roll up the ricepaper.
• To serve, trim the ends with a knife.
• Serve with an sweet and sour sauce.

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