Vietnamese Fresh Spring Rolls
Hard Caribbean Appetizer Bread

Vietnamese Fresh Spring Rolls

Total Time
1h 9m
20m prep · 49m cook
Servings
4 people
Rating
Difficulty
Hard
29 views

These fresh Vietnamese spring rolls are a refreshing change from the usual fried variety and have become a family favorite. They are a lovely, light appetizer and delicious dipped in one or both of the sauces included in this recipe. Great for parties as you can prep them ahead of time.

Ingredients

  • 2 ounces rice vermicelli noodles
  • 8 rices wrappers , 8.5 inch diameter
  • 8 large cooked shrimp - peeled , deveined and cut in half
  • 2 leaves lettuce , chopped
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped fresh cilantro
  • 1.33 tablespoons chopped fresh Thai basil

Instructions

  1. 1

    Gather all ingredients.

  2. 2

    Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes; drain and set aside to cool.

  3. 3

    Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften.

  4. 4

    Lay wrapper flat; place 2 shrimp halves in a row across the center, add some cooled noodles, lettuce, mint, cilantro, and basil, leaving about 2 inches uncovered on each side.

  5. 5

    Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with lettuce. Repeat with remaining ingredients.

  6. 6

    To make the chili sauce for dipping: Mix water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl until well combined.

  7. 7

    To make the second sauce for dipping: Mix hoisin sauce and peanuts in a separate small bowl.

  8. 8

    Serve spring rolls with the two sauce mixtures.

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Nutrition Facts

Per serving

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