Recipe: Vietnamese Fresh Spring Rolls

A light and refreshing appetizer, sure to please everyone. 

These Vietnamese spring rolls are a refreshing change from the usual fried variety and have become a family favorite. They are a great summertime appetizer and delicious dipped in one or both of the sauces.

 

Ingredients

- 2 ounces rice vermicelli

- 8 rice wrappers (8.5 inch diameter)

- 8 large cooked shrimp – peeled, deveined and cut in half

- 1 1/3 tablespoons chopped fresh Thai basil

- 3 tablespoons chopped fresh mint leaves

- 3 tablespoons chopped fresh cilantro

- 2 leaves lettuce, chopped 4 teaspoons fish sauce

- 1/4 cup water 2 tablespoons fresh lime juice

- 1 clove garlic, minced

- 2 tablespoons white sugar

- 1/2 teaspoon garlic chili sauce

- 3 tablespoons hoisin sauce 1 teaspoon finely chopped peanuts

 

Method

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

 

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.

 

In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.In another small bowl, mix the hoisin sauce and peanuts.

Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

 

 

 

Recipe from Allrecipes.com

 

Terms & Conditions

Connect to learn more about tours to Vietnam. 

JOIN OUR NEWSLETTER

Sign-up and let us be your resource for all things travel.
Stay up to date on travel promotions or get travel inspiration.

Newsletter
Now working from my home office. Please contact me at 4126.499.9980 or doreen.rich@visiontravel.ca