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Vietnamese Spring Rolls With Dipping Sauce
Vietnamese Spring Rolls With Dipping Sauce
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
85 minutes
Cool and refreshing Vietnamese spring rolls with poached shrimp, rice noodles, herbs, and lettuce rolled in rice paper wrappers, served with sweet and sour dipping sauce.
Ingredients:
  • 0.25 cup white vinegar
  • 0.25 cup fish sauce
  • 2 tablespoons white sugar
  • 2 tablespoons lime juice
  • 0.25 teaspoon red pepper flakes
  • 2 ounces rice vermicelli
  • 8 large shrimp, peeled and deveined
  • 4 rice wrappers (8.5 inch diameter)
  • 2 leaves lettuce, chopped
  • 3 tablespoons finely chopped fresh mint leaves
  • 3 tablespoons finely chopped cilantro
  • 4 teaspoons finely chopped Thai basil
Instructions:
  • Combine vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in a small bowl and mix until well blended. Let the dipping sauce sit for later use.
  • Place rice vermicelli in a large bowl of lukewarm water and let it soak for 1 hour.
  • 1. Boil a generous pot of water until bubbling. Add shrimp and cook until they turn pink and curl up, approximately 1 minute. Drain the shrimp. Cut each shrimp in half vertically. 2. Place rice vermicelli noodles in the boiling water and cook for 1 minute. Drain using a colander. Quickly rinse the vermicelli under cold water, gently stirring to separate the noodles.
  • Soften 1 rice wrapper in room temperature water. Place on work surface and layer with 4 shrimp halves, chopped lettuce, vermicelli, mint, cilantro, and Thai basil. Fold edges over filling and roll up. Repeat with remaining ingredients. Slice rolls in half and serve with dipping sauce.

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