These Vietnamese spring rolls with rice noodles, shrimp, lettuce, fresh basil and mint are served with 2 delicious homemade Asian sauces for dipping.
Preparation Time
45 mins
Cooking Time
5 mins
Total Time
50 mins
Calories
82 Calories
Recipe Instructions
Step 1
Gather all ingredients.
Step 2
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften.
Step 3
Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with lettuce. Repeat with remaining ingredients.
Step 4
Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes; drain and set aside to cool.
Step 5
Lay wrapper flat; place 2 shrimp halves in a row across the center, add some cooled noodles, lettuce, mint, cilantro, and basil, leaving about 2 inches uncovered on each side.
Step 6
To make the chili sauce for dipping: Mix water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl until well combined.
Step 7
To make the second sauce for dipping: Mix hoisin sauce and peanuts in a separate small bowl.
Step 8
Serve spring rolls with the two 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
