Vietnamese Fresh Spring Rolls 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.

prep: 45 mins cook: 5 mins total: 50 mins Servings: 8 Yield: 8 spring rolls

Ingredients

  • 2 ounces rice vermicelli
  • 8 rice wrappers (8.5 inch diameter)
  • 8 large cooked shrimp – peeled, deveined and cut in half
  • 1 ⅓ tablespoons chopped fresh Thai basil
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped fresh cilantro
  • 2 leaves lettuce, chopped
  • 4 teaspoons fish sauce
  • ¼ cup water
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 2 tablespoons white sugar
  • ½ teaspoon garlic chili sauce
  • 3 tablespoons hoisin sauce
  • 1 teaspoon finely chopped peanuts

Directions

    Step 1

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

    Step 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.

    Step 3

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

    Step 4

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

    Step 5

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

Cook's Note:

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

Nutrition Facts

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

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