Vietnamese Spring Rolls is a medley of vegetable, noodles, cooked shrimp rolled in rice paper and served with peanut sauce or your favorite sauce.
Course How to
Prep Time 45minutes
Total Time 45minutes
8rice paper8.5 inch diameter
16large cooked shrimp peeled, deveined and cut in half
4tablespoonsfresh Thai basilchopped
4tablespoonsfresh mint leaveschopped
1 ½cupsbean sprout
1small carrotjulienne (optional)
8thin slices of cucumber
Vietnamese Peanut Sauce
½cupcreamy peanut butter
½freshly squeezed lime juice (1 ½ tablespoons)
1 ½ tablespoonsgranulated sugar
Boil water in a small pot. Submerge rice vermicelli in boiling water until soft. Drain and set aside.
Use the same boiling water dip peeled shrimps. Cook until it is no longer pink. Drain. Cut in half and deveined.
Lightly grease with oil the area where you will assemble the spring rolls.
Fill a big pan or a big round container with warm water.
Dip one rice paper in warm water. Once it soften remove from water.
Place soften rice paper in greased work area. Fix rice paper to lay flat.
About 4 inches away from the edge of rice paper towards you lay one lettuce
At the center of the rice paper lay 4 shrimp halves.
On top of lettuce place carrots, red cabbage, cucumber, bean sprout, thai basil, mint leaves, cilantro and vermicelli noodles. Fold lettuce to enclose all the vegetable forming a roll. Note: It is easier to roll the vegetable in lettuce before rolling the spring roll.
Fold sides of rice paper inwards. Then fold the edge of rice paper (closer to you) inwards and slowly and tightly roll until fully enclosed.
Repeat the same procedure for the rest of ingredients.