Vietnamese Fresh Spring Rolls
Description
These Vietnamese spring rolls with rice noodles, shrimp, lettuce, fresh basil and mint are served with two delicious homemade Asian sauces for dipping.
Ingredients
•
2 ounces rice vermicelli
•
8 rice wrappers (8 1/2 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 1/3 tablespoons chopped fresh Thai basil
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1/4 cup water
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2 tablespoons fresh lime juice
•
2 tablespoons white sugar
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4 teaspoons fish sauce
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1 clove garlic, minced
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1/2 teaspoon garlic chili sauce
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3 tablespoons hoisin sauce
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1 teaspoon finely chopped peanuts
Directions
1
Gather all ingredients.
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
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften.
4
Lay wrapper flat; place 2 shrimp halves, some cooled noodles, lettuce, mint, cilantro, and basil in a line across middle of wrapper, leaving about 2 inches uncovered on each side.
5
Fold opposing uncovered sides of wrapper inward, then tightly roll 1 of the opposing edges of the wrapper around the filling. Repeat with remaining ingredients.
6
Combine water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl; set aside.
7
Combine hoisin sauce and peanuts in a separate small bowl; set aside.
8
Serve spring rolls with both sauces for dipping.