Author: Elizabeth Nagent
Cuisine: Vietnam
Course: Appetizer
Prep time: 40 minutes
Cook time: 5 minutes
Total: 45 minutes
Watch the complete video here:
Ingredients for Vietnamese fresh spring rolls:
10 round rice paper wrappers, 22 cm. I use safoco brand.
30 pcs medium shrimp, peeled and clean
120g rice vermicelli
10 leaves lettuce
1 medium carrot
1 capsicum
Fresh mint leaves
Instructions:
1. Cook vermicelli noodles in boiling water for about 2 minutes. Drain and rinse with cold water.
2. Cook shrimp in boiling water for about 3 minutes. Drain and rinse with cold water.
3. Fill a large plate with Lukewarm water.
2. Quickly dip the rice paper wrappers. Transfer carefully on a cutting board.
3. Lay a piece of lettuce on the bottom of the rice paper then top the lettuce with vermicelli, capsicum, and carrots. You can also add mint if you like or thai basil. Next, line 3 pcs of shrimp about 1 inch space. Take from the bottom of the rice paper, roll up the spring roll until reach the shrimp then fold over both sides of the rice paper and continue rolling until the end. Make sure the spring roll is not too tight. It might puncture the rice paper. Just enough pressure. Repeat the process.
Ingredients for Nuoc
Cham (fish sauce) Dipping Sauce:
2 tbsp water
2 tbsp brown sugar or honey. Adjust to your taste.
2 cloves garlic, finely chopped
2 bird's eye chili, sliced
2 tbsp fish sauce
1 tbsp lime juice
Mint leaves and julienne carrots, garnish
Hoisin Dipping Sauce:
2 tbsp water
1 tbsp brown sugar or honey
2 tbsp hoisin sauce
1 tbsp chili garlic sauce
1 tbsp roasted peanuts, crushed
Instructions for dipping sauces:
In a bowl, combine all dip ingredients together. Use a spoon to blend well.
Adjust the ingredients to your preference.
Serve fresh spring rolls with the fish dipping sauce and hoisin dipping sauce. Enjoy!
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