Bushies, I cooked san choy bow today, and also Vietnamese spring rolls. I used the same meat mix for both. I didn't have capsicum, so I used tomato instead (one thing I like about Asian cooking is that there are few hard and fast rules).
For those who don't know, Vietnamese spring rolls are made with rice paper circles that you soak in hot water to make then soft, then add the ingredients and roll them up. They are not fried, like your usual spring rolls.
They are a great recipe for kids to play with ... put out cooked mince meat and a variety of other foods and let them make their own rolls.
With the san choy bow, we used baby cos lettuce. If I'd thought about it, I'd have had sour cream available for dolloping (yes, I love fusion).
