Vietnamese fresh spring rolls recipe


These Vietnamese spring rolls are a refreshing change from the usual fried variety & have become a family favorite. They are a great summertime appetizer and delicious dipped in one or both of the sauces.

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2 ounces rice vermicelli

8 rice wrappers (8.5 inch diameter)

8 large cooked shrimp - peeled, deveined và cut in half

2 leaves lettuce, chopped

3 tablespoons chopped fresh mint leaves

3 tablespoons chopped fresh cilantro

1 ⅓ tablespoons chopped fresh thai basil


¼ cup water

2 tablespoons fresh lime juice

2 tablespoons white sugar

4 teaspoons fish sauce

1 clove garlic, minced

½ teaspoon garlic chili sauce

3 tablespoons hoisin sauce

1 teaspoon finely chopped peanuts

Fill a large pot with lightly salted water and bring lớn a rolling boil; stir in vermicelli pasta & return khổng lồ a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to lớn the bite, 3 lớn 5 minutes.

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, địa chỉ cửa hàng 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.

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For the sauces: mix water, lime juice, sugar, fish sauce, garlic, và chili sauce in a small bowl until well combined. Phối hoisin sauce và peanuts in a separate small bowl.


Fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce, & rice wrappers can be found at Asian food markets.