Vietnamese Fresh Spring Rolls

March 10, 2012 9:25 PM EST
Vietnamese Spring Rolls
Vietnamese Spring Rolls (Photo: Flickr)

2 oz rice vermicelli
10 rice wrappers
10 large cooked shrimp, deveined and cut in half
1 tbsp fresh Thai basil, chopped
3 tbsp fresh mint leaves, chopped
3 tbsp fresh cilantro, chopped
3 leaves lettuce, chopped

4 tsp fish sauce
1/4 cup water
2 tbsp fresh lime juice
1 clove garlic, minced
2 tbsp sugar
1 tsp peanuts, finely chopped

1. Bring a saucepan of water to boil. Boil rice vermicelli 5 minutes or until al dente; drain.
2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften.
3. In the center of the rice paper, place 2 shrimp halves, a handful of vermicelli, herbs and lettuce.
4. Fold uncovered sides inward, then roll the wrapper. Repeat with remaining ingredients.
5. In a small bowl, mix the fish sauce, water, lime juice, garlic and sugar.
6. Serve with fish sauce and peanut sauce.

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