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Vietnamese Spring Rolls

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These tasty Vietnamese spring rolls make a refreshing change from the usual fried variety and will become a firm family favorite. They are great as a cool summertime appetizer and taste even better when dipped in one of the accompanying sauces.

Prep Time 50 minutes

Serves: 8

Difficulty Level: Low

Vietnamese Spring Rolls

Ingredients for Vietnamese Spring Rolls:

Rice noodles - 2 oz

Vietnamese rice paper - 8

Large shrimp - 8 (peeled, deveined, cut in half, cooked)

Thai basil - 1 1/3 tbsp. (chopped)

Mint - 3 tbsp. (chopped)

Cilantro - 3 tbsp. (chopped)

Lettuce leaves - 2 (chopped)

Fish sauce - 4 tbsp.

Water - 1/4 cup

White sugar - 2 tbsp.

Lime juice - 2 tbsp.

Garlic - 1 clove (minced)

Chili garlic sauce - 1/2 tsp.

Hoisin sauce - 3 tbsp.

Peanuts - 1 tsp. (finely chopped)

Method of preparing the Vietnamese Spring Rolls:

Bring a medium saucepan of water to a boil. Boil the rice noodles for 3-5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one of the wrappers into the hot water for 1 second to soften.
Lay the 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 either side.
Fold the uncovered sides inward, then tightly roll the wrapper, starting at the end with the lettuce. Repeat 7 more times.
Make the first sauce. In a small bowl, mix the fish sauce, water, lime, garlic, sugar, and chili sauce.
Prepare the second sauce. In another small bowl, mix the hoisin sauce and peanuts.
Serve the spring rolls with the fish sauce and hoisin sauce for dipping on the side.

Source: Allrecipes.com

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