These fresh Vietnamese spring rolls are a healthy and delicious appetizer or light meal, filled with shrimp, vegetables, herbs, and rice noodles, and served with a savory dipping sauce.
Preparation time
45min
Ingredients
12 Servings
- 1 carrot
- 15 g crushed peanuts
- 1 cucumber
- 30 g fresh cilantro leaves
- 30 g fresh mint leaves
- 60 ml hoisin sauce
- 12 lettuce leaves
- 30 g peanut butter
- 12 rice paper wrappers
- 200 g rice vermicelli noodles
- 450 g shrimp
- 60 ml water
Directions
Step 1
Boil the shrimp in salted water until cooked through, about 3 minutes. Remove and let cool.
Step 2
Boil the rice vermicelli noodles according to package instructions. Drain and rinse with cold water.
Step 3
Fill a large bowl with warm water. Dip one rice paper wrapper in the water to soften for about 10 seconds, then lay flat on a clean, dry surface.
Step 4
Place a lettuce leaf on the bottom third of the rice paper wrapper. Add a small amount of noodles, shrimp, carrot, cucumber, mint, and cilantro on top.
Step 5
Fold the sides of the wrapper over the filling, then roll tightly from the bottom to the top. Repeat with the remaining wrappers and fillings.
Step 6
In a small bowl, mix together hoisin sauce, peanut butter, and water until smooth.
Step 7
Serve the spring rolls with the dipping sauce, garnished with crushed peanuts.