Vietnamese Spring Rolls
I browsed several recipes for Vietnamese Spring Rolls and this is what I came up with. This is my interpretation of a traditional recipe which includes cilantro, mint and basil. I don’t like wraps which bust out of their seams so I added a little bit of each ingredient. These wraps are generally served with a peanut sauce or vinegar dip.  For a clean and simple dip, combine 3 tablespoons white vinegar, 3 tablespoons water, 1 clove minced garlic, 1 teaspoon sugar and 2 tablespoons grated carrots.
Servings Prep Time
8rolls 30minutes
Servings Prep Time
8rolls 30minutes
Ingredients
Instructions
Prepare the ingredients:
  1. Prepare the shrimp: Bring water to a boil in a medium sized pot. Add shrimp and cook for 1 1/2 minutes. Immediately drain and run cold water over the shrimp. Pat dry and cut shrimp in half lengthwise. You should have 32 pieces. Set aside on a plate (or in a bowl).
  2. Prepare the rice stick noodles: Rinse the rice sticks under cold water. Bring water to a boil in a small pot and cook the rice sticks for 1 1/2 minutes or per package instructions. Drain and rinse under cold water. Using your hands, squeeze out any excess water and set noodles aside in a bowl.
  3. Prepare your workspace: Place all of the items in an assembly line-like fashion: shrimp, noodles, bean sprouts, cilantro, mint, basil, cucumber, scallions, serrano chiles (if using) and lettuce leaves. Be sure to have a damp kitchen towel laid out. This will be your work surface to wrap the rolls.
Assemble the rolls:
  1. Prepare the wrapper: In a dish or pan filled with hot water (tap water or I used hot water from a Keurig machine), submerge one wrapper until it is soft and pliable, about 15-20 seconds. Carefully remove and lay out on damp towel.
  2. Lay 4 shrimp halves tightly in a row.
  3. Top shrimp with some rice stick noodles and bean sprouts.
  4. Add 2 small sprigs of cilantro, 2 mint leaves, 2 basil leaves, some cucumber, some scallions and serrano chiles (if using).
  5. Finally, top with a small bunch of lettuce leaves.
Wrapping the rolls:
  1. Carefully fold up the bottom end of the wrapper. (If the wrapper sticks to your fingers, moisten your fingers with water.)
  2. Fold over the left side of the wrapper.
  3. Fold over the right side of the wrapper.
  4. Roll up, trying to keep all of the ingredients held tightly together.
  5. Repeat with the remaining wrappers and filling.
  6. Plate and serve with peanut sauce or vinegar dip.

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