Vietnamese Spring Rolls
Ingredients
Dipping Sauces
-
½
cup
warm water
-
2
tablespoons
granulated sugar
-
2
tablespoons
fish sauce
-
2
tablespoons
fresh lime juice
-
2
cloves
garlic, minced
-
1
teaspoon
chili garlic sauce
-
½
cup
hoisin sauce
-
¼
cup
peanut butter
-
¼
cup
warm water
-
chopped
optional
peanuts
Spring Rolls
-
12
pieces
12-inch round rice paper wrappers
-
12
leaves
Butter lettuce
-
3
ounces
cellophane noodles
-
1
large
carrot, peeled and julienned
-
1
large
red bell pepper, julienned
-
2
small
Persian cucumbers, julienned
-
1
bunch
fresh mint
-
18
pieces
medium cooked shrimp, halved lengthwise
Instructions
- Prepare the nuoc cham by whisking warm water and sugar until dissolved, then stir in garlic, fish sauce, lime juice, and chili garlic sauce.
- For the peanut sauce, whisk together hoisin sauce, peanut butter, and garlic, then stir in warm water to achieve desired consistency.
- Organize all ingredients for easy assembly and dampen a flat work surface with water.
- Fill a bowl with hot water and dip one rice paper at a time for 1 second, then lay it on the damp surface.
- On the bottom half of the rice paper, add a lettuce leaf, followed by noodles, carrot, cucumber, bell pepper, and mint.
- Place 3 halved shrimp pieces above the vegetables, cut-side up.
- Roll the rice paper tightly from the bottom, folding in the sides as you go, and place seam side down on a platter.
- Repeat with remaining ingredients, keeping the rolls covered with a damp towel until serving.
- Serve with the prepared dipping sauces.
Nutrition Facts (estimated)
Servings
6
Calories
103
Total fat
3g
Total carbohydrates
17g
Total protein
2g
Sodium
472mg
Cholesterol
0.3mg
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