Vietnamese Fresh Spring Rolls

Vietnamese Fresh Spring Rolls

Source: All Recipes

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

Ingredients

Directions

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

  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.

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

  4. In another small bowl, mix the hoisin sauce and peanuts.

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

Footnotes

  • The fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce, and rice wrappers can be found at Asian food markets.

Nutrition Facts

82 calories; protein 3.3g; carbohydrates 15.8g; fat 0.7g; cholesterol 10.8mg; sodium 305.4mg.

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