Vietnamese Fresh Spring Rolls
Recipe information
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Cooking:
45 min.
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Servings per container:
8
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Source:

Ingredients for - Vietnamese Fresh Spring Rolls

1. Rice vermicelli - 2 ounces
2. Rice wrappers (8.5 inch diameter) - 8
3. Cooked shrimp - peeled, deveined and cut in half - 8 large
4. Lettuce, chopped - 2 leaves
5. Chopped fresh mint leaves - 3 tablespoons
6. Chopped fresh cilantro - 3 tablespoons
7. Chopped fresh Thai basil - 1 ⅓ tablespoons
8. Water - ¼ cup
9. Fresh lime juice - 2 tablespoons
10. White sugar - 2 tablespoons
11. Fish sauce - 4 teaspoons
12. Garlic, minced - 1 clove
13. Garlic chili sauce - ½ teaspoon
14. Hoisin sauce - 3 tablespoons
15. Finely chopped peanuts - 1 teaspoon

How to cook deliciously - Vietnamese Fresh Spring Rolls

1. Stage

Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 5 minutes.

2. Stage

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat; place 2 shrimp halves in a row across the center, add some vermicelli, lettuce, mint, cilantro, and basil, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with lettuce. Repeat with remaining ingredients.

3. Stage

For the sauces: Mix water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl until well combined. Mix hoisin sauce and peanuts in a separate small bowl.

4. Stage

Serve rolled spring rolls with fish sauce and hoisin sauce mixtures.