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Vietnamese Fresh Spring Rolls
Vietnamese Fresh Spring Rolls
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Prep Time:
45 minutes
Cook Time:
5 minutes
Total Time:
50 minutes
Delicious Vietnamese spring rolls filled with rice noodles, shrimp, lettuce, and fresh herbs, served with two flavorful Asian dipping sauces.
Ingredients:
  • 2 ounces rice vermicelli
  • 8 rice wrappers (8.5 inch diameter)
  • 8 large cooked shrimp - peeled, deveined and cut in half
  • 2 leaves lettuce, chopped
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped fresh cilantro
  • 1.3333333730698 tablespoons chopped fresh Thai basil
  • 0.25 cup water
  • 2 tablespoons fresh lime juice
  • 2 tablespoons white sugar
  • 4 teaspoons fish sauce
  • 1 clove garlic, minced
  • 0.5 teaspoon garlic chili sauce
  • 3 tablespoons hoisin sauce
  • 1 teaspoon finely chopped peanuts
Instructions:
  • Bring a large pot of lightly salted water to a rolling boil. Add vermicelli pasta and cook uncovered, stirring occasionally, until pasta is al dente, about 3 to 5 minutes.
  • 1. Fill a large bowl with warm water. Quickly dip a wrapper into the hot water for 1 second to soften. Lay the wrapper flat. Arrange 2 shrimp halves in a row at the center, top with vermicelli, lettuce, mint, cilantro, and basil, leaving 2 inches uncovered on each side. Fold the sides in and roll the wrapper tightly from the end with lettuce. Repeat with the rest of the ingredients.
  • Prepare the sauces: Combine water, lime juice, sugar, fish sauce, garlic, and chili sauce in one small bowl, ensuring they are fully blended. In another small bowl, mix hoisin sauce with peanuts.
  • Serve the spring rolls alongside a delectable blend of fish sauce and hoisin sauce.

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