Vietnamese Fresh Spring Rolls

Name: Vietnamese Fresh Spring Rolls
Yield: 8
Ingredients: 2 kg rice vermicelli; 8 rice wrapper; 8 large cooked shrimp - peeled, deveined cut half; 3 Tbsp chopped fresh mint leaf; 3 Tbsp chopped fresh cilantro; 2 leaves lettuce, chopped; 4 tsp fish sauce; 2 Tbsp fresh lime juice; 1 clove garlic, minced; 2 Tbsp white sugar; 3 Tbsp hoisin sauce; 1 tsp finely chopped peanut; 1/3 Tbsp 1 chopped fresh thai basil; 1/4 c water; 1/2 tsp garlic chili sauce

0 mins

Total time

8

Serving

15

Ingredients

Enable cook mode

Ingredients

kgrice vermicelli

rice wrapper

large cooked shrimp - peeled, deveined cut half

Tbspchopped fresh mint leaf

Tbspchopped fresh cilantro

leaves lettuce, chopped

tspfish sauce

Tbspfresh lime juice

clove garlic, minced

Tbspwhite sugar

Tbsphoisin sauce

tspfinely chopped peanut

¹⁄₃

Tbsp1 chopped fresh thai basil

¹⁄₄

cwater

¹⁄₂

tspgarlic chili sauce

Directions

Step 1

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

Step 2

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

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