Vietnamese Fresh Spring Rolls

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

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
• 2 leaves lettuce, chopped
• 4 teaspoons fish sauce
• 1 teaspoon finely chopped peanuts
• 0.25 cup water
• 1.3333333730698 tablespoons chopped fresh Thai basil
• 0.5 teaspoon garlic chili sauce

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.