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
Gather all ingredients.
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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.
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3
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften.
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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.
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5
Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with lettuce. Repeat with remaining ingredients.
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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.
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7
To make the second sauce for dipping: Mix hoisin sauce and peanuts in a separate small bowl.
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8
Serve spring rolls with the two sauce mixtures.
Nutrition Facts
Per serving
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