Vietnamese Fresh Spring Rolls
Serves: 4
Mckayla Mann
1 January 1970
Based on User reviews:
47
Spice
43
Sweetness
57
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
60 g
Rice Vermicelli1.333333 tbsps
Thai Basil (chopped fresh)3 tbsps
Cilantro (chopped fresh)4 tsps
Fish Sauce1 cup
Water2 tbsps
Lime Juice (fresh)1 clove
Garlic (minced)2 tbsps
White Sugar1 tsp
Garlic Chili Sauce3 tbsps
Hoisin Sauce1 tsp
Peanut (finely chopped)Directions:
1
Bring a medium saucepan of water to boil
2
Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain
3
Fill a large bowl with warm water
4
Dip one wrapper into the hot water for 1 second to soften
5
Lay wrapper flat
6
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
7
Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce
8
Repeat with remaining ingredients
9
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce
10
In another small bowl, mix the hoisin sauce and peanuts
11
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures