Spring Rolls
These classic Vietnamese fresh spring rolls are a light, healthy appetizer packed with fresh herbs, vegetables, and shrimp (or another protein), rolled in delicate rice paper. They're super easy, fun to make, very pretty to serve, and pair perfectly with a luscious peanut dipping sauce. (Source: https://www.manilaspoon.com/2020/08/vietnamese-fresh-spring-rolls.html)
Ingredients
For the rolls:
- 8 rice paper wrappers
- 8 lettuce leaves
- 1 cup (240 ml) fresh herbs (mint, cilantro, basil)
- 250 g cooked shrimp (or chicken/tofu)
- 120 g rice vermicelli noodles
- 1 carrot and/or 1 cucumber, julienned
For the peanut sauce:
- 1 tbsp cooking oil
- 3 cloves garlic, minced
- 1/2 cup (120 ml) hoisin sauce
- 1 cup (240 ml) water
- 1/2 cup (120 ml) + 2 tbsp peanut butter
- 2 tbsp sugar
- 2 tbsp roasted peanuts, crushed
Steps
- Prepare all filling ingredients: Clean and dry lettuce, slice herbs, and cook and chill shrimp, chicken, or tofu.
- Cook rice vermicelli noodles according to the package, then set aside to cool.
- Dip one rice paper in warm water until it's soft but not too sticky.
- Lay the rice paper flat, then layer lettuce, herbs, noodles, shrimp or protein, and any sliced veggies on one side.
- Roll up tightly like a burrito, folding in the sides as you go, to enclose the filling.
- For the peanut sauce, sauté the garlic in oil until fragrant, then add hoisin, water, peanut butter, sugar, and crushed peanuts. Cook until smooth and slightly thickened.
- Serve the fresh rolls with a generous side of peanut sauce.