Ingredients for Vietnamese Fresh Spring Rolls
- 8 ounces rice vermicelli noodles
- Rice Paper Sheets
- Cooked Shrimp
- Thai Basil
- Fresh Mint Leaves
- Fresh Cilantro
- 3-4 large butter lettuce leaves
- 1/4 cup fish sauce
- 2 tablespoons warm water (for fish sauce) + 4 cups for boiling noodles
- Fresh Lime Juice
- Garlic Clove
- White Sugar
- Chili Garlic Sauce
- 1/4 cup hoisin sauce
- 2 tablespoons peanut butter (smooth or crunchy)
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How to Make Vietnamese Fresh Spring Rolls
- Bring a medium saucepan of water (about 4 cups) to a boil.
- Add 8 ounces of rice vermicelli noodles. Boil for 3-5 minutes, or until al dente. Drain and rinse under cold water to prevent sticking. Set aside.
- Fill a large bowl with warm water.
- Dip one rice paper wrapper into the warm water for 1-2 seconds until softened. Do not over-soak.
- Lay the wrapper flat on a clean surface.
- Arrange the filling in a row across the center of the wrapper: 4 large cooked shrimp halves (previously peeled and deveined), 1/2 cup cooked vermicelli noodles, 5-6 fresh basil leaves, 5-6 fresh mint leaves, 1/4 cup chopped cilantro, and 2-3 large lettuce leaves (butter lettuce recommended). Leave about 2 inches uncovered at each side.
- Fold the uncovered sides inward, then tightly roll up the wrapper from the bottom, tucking in the ingredients as you roll.
- Repeat steps 4-7 with the remaining wrappers and fillings.
- **Fish Sauce Dipping Sauce:** In a small bowl, whisk together 1/4 cup fish sauce, 2 tablespoons warm water, 2 tablespoons lime juice, 1 minced garlic clove, 1 tablespoon sugar, and 1 teaspoon sriracha (or to taste).
- **Peanut Hoisin Dipping Sauce:** In another small bowl, whisk together 1/4 cup hoisin sauce, 2 tablespoons peanut butter (smooth or crunchy), 1 tablespoon lime juice, and 1 tablespoon warm water. Adjust consistency with more water if needed.
- Serve the spring rolls immediately with both dipping sauces.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
19g
Fat
0g
Carbs
4g
