These Vietnamese spring rolls with rice noodles, shrimp, lettuce, and fresh herbs are served with two delicious Asian-inspired sauces for dipping.
Preparation Time
45 mins
Cooking Time
5 mins
Total Time
50 mins
Calories
82 Calories
Recipe Instructions
Step 1
Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 5 minutes.
Step 2
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat; place 2 shrimp halves in a row across the center, add some vermicelli, lettuce, mint, cilantro, and basil, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with lettuce. Repeat with remaining ingredients.
Step 3
For the sauces: Mix water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl until well combined. Mix hoisin sauce and peanuts in a separate small bowl.
Step 4
Serve rolled spring rolls with fish sauce and hoisin sauce mixtures.
Ingredients
2 tablespoons white sugar
1 clove garlic, minced
3 tablespoons hoisin sauce
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh mint leaves
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
