Vietnamese Spring Rolls

Vietnamese Spring Rolls

Print recipe
Vietnamese Spring Rolls
Serves Makes 8 Spring Rolls
Region Vietnamese
From magazine Slightly Adapted, Everyday Food, July 2010

Ingredients

  • 1 package (4 oz) vermicelli rice noodles
  • 8 ½ in (22 cm) spring roll wrappers (rice paper)
  • ½ pound medium shrimp (peeled, deveined, cooked, then halved lengthwise)
  • ½ cup mint leaves (fresh)
  • 1½ cups carrots (cut into matchsticks)
  • 1 bunch chives
  • ½ cup natural creamy peanut butter
  • ½ cup warm water
  • ⅛ cup lime juice (1 lime)
  • 1 tablespoon tablespoon soy sauce
  • 1 tablespoon tablespoon sugar
  • ¼ chopped roasted peanuts (optional)
  • ½ cup hoisin
  • 1 tablespoon chili sauce (such as sambal oelek)
  • 2 teaspoons teaspoon rice vinegar
  • ¼ cup water

Directions

Vietnamese Spring Rolls
Step 1
Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse.
Step 2
Fill a rimmed baking sheet with cool water. Working with one 8 ½ inch spring-roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth.
Step 3
Place a layer of shrimp (bright side down), followed by mint leaves, carrots and chives, on bottom third of wrapper, leaving a 1 ½ inch border. Top with a portion of noodles and another layer of fillings.
Step 4
Fold bottom of wrapper tightly over fillings.
Step 5
Roll over once, tuck in sides, and finish rolling. Transfer roll to a serving plate. Repeat to make 8 spring rolls. Serve immediately with dipping sauces, or refrigerate, up to 2 hours.
Peanut Sauce
Step 6
In a medium bowl or food processor, whisk together peanut butter and water until smooth. Whisk in lime juice, soy sauce, and sugar. Sprinkle peanuts over sauce just before serving.
Spicy Hoisin Sauce
Step 7
In a small bowl, whisk together hoisin sauce, chili sauce, vinegar, and water until smooth.
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