These Vietnamese spring rolls have become a family favorite because they offer a tasty alternative to the conventional fried kind. They make a fantastic summertime snack and taste terrific when dipped in either of the sauces.
Vietnamese Fresh Spring Rolls
2 ounces rice vermicelli
8 rice 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 ⅓ tablespoons chopped fresh Thai basil
¼ cup water
2 tablespoons fresh lime juice
2 tablespoons white sugar
4 teaspoons fish sauce
1 clove garlic, minced
½ teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts
- Vermicelli pasta should be added to a big saucepan of lightly salted water that has been brought to a rolling boil. Pasta should be cooked uncovered for 3 to 5 minutes, stirring periodically, until it is soft but still firm to the biting.
- Large basin filled with warm water. To soften, submerge one wrapper for one second in the hot water. Wrapper should be laid flat; 2 shrimp halves should be arranged in a row along the middle. Add some vermicelli, lettuce, mint, cilantro, and basil, leaving about 2 inches uncovered on each side. When rolling the wrapper securely, start at the end with the lettuce and fold the uncovered edges inward. Add the remaining ingredients and repeat.
- To make the sauces, put the following ingredients in a small bowl: water, lime juice, sugar, fish sauce, garlic, and chili sauce. In a different tiny bowl, combine the hoisin sauce and the peanuts.
- Serve fish sauce and hoisin sauce dipping sauces with the wrapped spring rolls.