Vietnamese Fresh Spring Rolls
photo by IngridH
- Ready In:
- 50mins
- Ingredients:
- 15
- Yields:
-
8 spring rolls
- Serves:
- 8
ingredients
- 2 ounces rice vermicelli
- 8 rice paper sheets (8.5 inch diameter)
- 8 large cooked shrimp, peeled, deveined and cut in half
- 1 1⁄3 tablespoons chopped fresh Thai basil
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons chopped fresh cilantro
- 2 leaves lettuce, chopped
- 4 teaspoons fish sauce
- 1⁄4 cup water
- 2 tablespoons fresh lime juice
- 1 garlic clove, minced
- 2 tablespoons white sugar
- 1⁄2 teaspoon chili-garlic sauce
- 3 tablespoons hoisin sauce
- 1 teaspoon finely chopped peanuts
directions
- Bring a medium saucepan of water to a boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- Fill a large bowl with warm water. Dip one wrapper into the warm water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll up the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
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Reviews
-
This was really yummy. We would definitely make again. The directions made good sense to someone who has never made spring rolls before; and while it wasn't particularly difficult, rolling these up is a skill that takes a bit of practice. My 10 year old niece says she would definitely make these for her family. Made for ZWT9
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These were very tasty. Clearly, though, I need a lesson on how to use spring roll paper. First, don't leave one paper in hot water while you roll up another. Too long and they are just goo. I didn't cook any noodles because I only made 2 for my lunch and used frozen, cooked, ready to eat shrimp. The sauce was excellent.
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We enjoy rice paper rolls & these hit the spot. I skipped the mint (personal preference), but otherwise followed the recipe. Next time I might add shredded carrots or julienned red pepper strips for color. The two sauces wee easy to make & very different. One was tart & the other sweeter. The combination added a burst to the spring rolls. Thank you for sharing the recipe!
RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.