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
Prep Time
50 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered
stirring occasionally
until the pasta is tender yet firm to the bite
3 to 5 minutes.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat; place 2 shrimp halves in a row across the center
add some vermicelli
lettuce
mint
cilantro
and basil
leaving about 2 inches uncovered on each side. Fold uncovered sides inward
then tightly roll the wrapper
beginning at the end with lettuce. Repeat with remaining ingredients.
For the sauces: Mix water
lime juice
sugar
fish sauce
garlic
and chili sauce in a small bowl until well combined. Mix hoisin sauce and peanuts in a separate small bowl.
Serve rolled spring rolls with fish sauce and hoisin sauce mixtures.
Recipe Tip
Fish sauce
rice vermicelli
chili garlic sauce
hoisin sauce
and rice wrappers can be found at Asian food markets.
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