Vietnamese Fresh Spring Rolls Recipe
Ingredients
- 56 gm Rice Vermicelli
- 8 Rice Wrappers As Required
- 8 Shrimp Peeled
- 2 Lettuce Leaves
- 3 tbsp Fresh Mint Leaves, Chopped
- 3 tbsp Fresh Cilantro Leaves
- 1⅓ tbsp Chopped Fresh Thai Basil
Sauce:
- ¼ cup water
- 2 tbsp Lime Juice
- 2 tbsp White Sugar
- 4 tsp Fish Sauce
- 1 clove Garlic
- ½ tsp Garlic Chili Sauce
- 3 tbsp Hoisin sauce
- 1 tsp Chopped Peanuts
Instructions
- 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.
- 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.
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.
- Serve rolled spring rolls with fish sauce and hoisin sauce mixtures.
