Description
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.
Ingredients
- 2 ounces rice vermicelli
- 8 rice wrappers (8.5 inch diameter)
- 8 large cooked shrimp – peeled, deveined and cut in half
- 1 ⅓ tablespoons chopped fresh Thai basil
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons chopped fresh cilantro
- 2 leaves lettuce, chopped
- 4 teaspoons fish sauce
- ¼ cup water
- 2 tablespoons fresh lime juice
- 1 clove garlic, minced
- 2 tablespoons white sugar
- ½ teaspoon garlic chili sauce
- 3 tablespoons hoisin sauce
- 1 teaspoon finely chopped peanuts
Instructions
- 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.
Prep Time: 45 mins
Cook Time: 5 mins
Total Time: 50 mins
Servings: 8