Name: Vietnamese Shrimp Spring Rolls
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 12 rolls
Ingredients: 5 ounces Vietnamese rice vermicelli noodles; 1 cup shredded iceberg or butter lettuce; 1/2 cup julienned carrot; Twelve to fifteen 8-inch round rice paper sheets; 1/2 cup fresh Vietnamese basil leaves; 1/2 cup fresh mint leaves; 15 stalks fresh cilantro; 12 medium peeled, poached shrimp, cut in half lengthwise; 12 garlic chives; 3/4 cup hoisin sauce; 1/4 cup creamy peanut butter; 2 tablespoons chile crisp sauce

Directions

For the spring rolls: Bring a large pot of water to a boil. Boil the rice vermicelli noodles for about 5 minutes, or until al dente. Shock them in ice water to stop the cooking process, then drain them well.
Spin the noodles in a salad spinner or drain with paper towels on top. Combine the noodles, lettuce and carrots in a bowl to make the filling.
To make rolls, soak a piece of rice paper in a bowl of warm water for about 15 seconds, until it starts to soften, then place it on a cutting board. As the rice paper dries, place about 1/2 cup noodle filling in the center and top it with the basil, mint, cilantro, 2 pieces of shrimp and a garlic chive.
Roll from the bottom up, containing the filling with your fingers. Once the bottom paper rolls over once, push down to flatten it a little. Fold in the two sides snugly, then roll up the parcel. Lay it seam side down on a serving plate. Continue with the remaining rice papers and filling.
For the hoisin peanut dipping sauce: Combine the hoisin sauce, peanut butter, chile crisp and water as needed in a bowl and mix well.
Serve the spring rolls with the hoisin sauce.

Vietnamese Shrimp Spring Rolls

Ingredients

Spring Rolls:

Hoisin Peanut Dipping Sauce:

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages