Vietnamese Fresh Spring Rolls Recipe
Vietnamese Spring Rolls is a medley of vegetable, noodles, cooked shrimp rolled in rice paper and served with peanut sauce or your favorite sauce.
Servings 8
Calories 287kcal
Ingredients
Spring Rolls
- 4 ounces rice vermicelli
- 8 rice paper 8.5 inch diameter
- 16 large cooked shrimp peeled, deveined and cut in half
- 8 lettuce leaves
- 4 tablespoons fresh Thai basil chopped
- 4 tablespoons fresh mint leaves chopped
- 4 tablespoons fresh cilantro chopped
- 1 ½ cups bean sprout
- 1 small carrot julienne (optional)
- ¾ cup red cabbage
- 8 thin slices of cucumber
Vietnamese Peanut Sauce
- ½ cup creamy peanut butter
- ¼ cup water
- 2 tablespoons hoisin sauce
- ½ freshly squeezed lime juice (1 ½ tablespoons)
- 1 teaspoon fish sauce
- 1 teaspoon soy sauce
- 1 ½ tablespoons granulated sugar
- 1 teaspoon chile-garlic paste
- 1 garlic clove minced
- ¼ teaspoon sesame oil
Instructions
Spring Rolls
- 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.
- Serve with peanut sauce or your favorite dip.
Vietnamese Peanut Sauce
- Combine all the ingredient and blend well.
- Store in the fridge for 4 hours before serving.
Nutrition
Calories: 287kcal | Carbohydrates: 40g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 490mg | Potassium: 677mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3530IU | Vitamin C: 23.8mg | Calcium: 104mg | Iron: 2.6mg