Vietnamese Spring Rolls With Dipping Sauce
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Vietnamese Spring Rolls With Dipping Sauce

1. White vinegar - ¼ cup
2. Fish sauce - ¼ cup
3. White sugar - 2 tablespoons
4. Lime juice - 2 tablespoons
5. Garlic, minced - 1 clove
6. Red pepper flakes - ¼ teaspoon
7. Rice vermicelli - 2 ounces
8. Large shrimp, peeled and deveined - 8
9. Rice wrappers (8.5 inch diameter) - 4
10. Lettuce, chopped - 2 leaves
11. Finely chopped fresh mint leaves - 3 tablespoons
12. Finely chopped cilantro - 3 tablespoons
13. Finely chopped Thai basil - 4 teaspoons

How to cook deliciously - Vietnamese Spring Rolls With Dipping Sauce

1. Stage

Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.

2. Stage

Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.

3. Stage

Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.

4. Stage

To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.