Vietnamese Fresh Spring Rolls
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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.
| Prep Time: | 45m |
| Cook Time: | 5m |
| Ready in: | 50m |
| Yield: | 8 spring rolls |
| Ingredients | |
| 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 | |
- 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.
| Nutrition Information Servings Per Recipe: 8 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 84 cal | Total Fat: | 0.7 g | Cholesterol: | 11 mg | |||
| Sodium: | 306 mg | Carbohydrates: | 16.1 g | Fiber: | 0.5 g | |||
| Protein: | 3.4 g | |||||||
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