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Vietnamese Fresh Spring Rolls

SUBMITTED BY: Paula PHOTO BY: duongvu

"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."

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PREP TIME	45 Min
COOK TIME	5 Min
READY IN	50 Min
Original recipe yield 8 spring rolls

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
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.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

FOOTNOTE

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

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REVIEWS

Reviewed on Feb. 6, 2004 by Kats11

I'm Vietnamese so I was impressed when I saw such a great version of one of my favorite... MORE

Reviewed on Jan. 25, 2004 by MANDT2

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

MANDT2
Jan. 25, 2004

This was so similar to a cooking class recipe that I lost that I just had to try it. I simplified the recipe by mixing the softened rice noodles with fish sauce (for flavor), and omitting the basil and mint. I added grated fresh carrots to the rolls for extra color and flavor. One of the tips I learned in the cooking class was to layer the ingredients for color and a good presentation. On the bottom end of the softened wrapper, place a leaf of lettuce, cut into two pieces, so that it lies flat. Top with shredded carrots, then rice noodles, then cilantro leaves. Just above this stack of ingredients, lay the split shrimp in a line. By doing this, the shrimp will be visible through the transparent wrapper, when the rolls are served. Diagonally slice off the uneven ends of the roll, and make a diagonal cut through the roll, dividing it into two pieces. By doing this, the beautiful green, orange, and white fillings are displayed. I served my rolls with a peanut dipping sauce. It was very, very good! The next day, I mixed the leftover rice noodles with fish sauce, shredded carrots, cooked shrimp, cilantro, peanut sauce, and chopped lettuce for a tasty and easy cold main dish.

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29 users found this review helpful

This was so similar to a cooking class recipe that I lost that I just had to try it. I... MORE

Reviewed on Oct. 12, 2005 by GA-Dawg

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GA-Dawg
Oct. 12, 2005

These came out so pretty! Unless you have monster prawns, I'd double or triple the shrimp (you need 2-3 per roll of the 20-per-pound shrimp). My grocery store (Kroger) sells rounds of pre-made cocktail shrimp, which made this very easy. Didn't use the lettuce, but varied the herbs and carrots. Suggestions: try not to overload with noodles (and I added soy sauce when cooking those for flavor); you're slicing the shrimp lengthwise; and the tea kettle of hot water worked great to keep the wrapping water hot. I think some of the folks having problems with tearing wrappers may have been leaving the wrapper in the water until it is soft. It really, really only needs to be submerged and pulled out immediately--I promise. It will get softer as it sits. Also, I had better luck wrapping by putting the ingredients in a neat shrimp-down pile off center of the round wrapper. Fold up the two short ends, and tuck their corners into the ingredients (you're looking for a rounded edge, not a square one like in gift wrapping), then use the shorter of the long sides to wrap over the ingredients and the longer one to pull them all together. The fish sauce was great (oh, but that smell); didn't get around to the hoisin.

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19 users found this review helpful

These came out so pretty! Unless you have monster prawns, I'd double or triple the shrimp (you... MORE

Reviewed on Dec. 4, 2003 by CAKEBAKER61

These fresh spring rolls are delicious! Don't be intimidated by the rice paper wrappers. ... MORE

Reviewed on Jul. 28, 2006 by QAEDON

So delicious! If unable to find Thai basil, just add more cilantro and mint. Method for... MORE

Reviewed on May 29, 2006 by allison125

Fabulous. Make sure you use Thai basil (also known as Siam basil or licorice basil in some... MORE

Reviewed on Jan. 25, 2004 by ALELI

Brought this to a neighborhood gathering and simplified it since I only had a few minutes to... MORE

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