Vietnamese Fresh Spring Rolls
Dive into the vibrant flavors of Vietnam with our "Vietnamese Fresh Spring Rolls." These delicate rice paper rolls encapsulate a medley of fresh herbs, crisp vegetables, and succulent shrimp, creating a harmonious balance of textures and tastes. Served with a side of zesty peanut dipping sauce, these rolls are a celebration of Vietnamese culinary finesse.
- 8 rice paper sheets
- 16 cooked and peeled shrimp (halved)
- 2 cups vermicelli noodles (cooked)
- 1 cucumber (julienned)
- 1 carrot (julienned)
- 1 cup bean sprouts
- Fresh mint leaves
- Fresh cilantro leaves
- 1/2 cup peanut butter
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sriracha
- 2 tablespoons water (adjust for consistency)
- 1. Prepare Ingredients:
Cook and peel shrimp, prepare vermicelli noodles, julienne cucumber and carrot, and gather herbs.
- 2. Soften Rice Paper:
Dip each rice paper sheet into warm water for a few seconds until pliable.
- 3. Assemble Rolls:
Place softened rice paper on a flat surface. Add shrimp, vermicelli noodles, cucumber, carrot, bean sprouts, mint leaves, and cilantro.
- 4. Roll Tightly:
Fold the sides of the rice paper and tightly roll the ingredients into a compact spring roll.
- 5. Repeat:
Repeat for all rolls.
- 6. Prepare Dipping Sauce:
Whisk together peanut butter, hoisin sauce, soy sauce, lime juice, sriracha, and water.
- 7. Serve:
Arrange rolls on a platter and serve with peanut dipping sauce.