Vietnamese Shrimp Spring Rolls
- Level: Easy
- Yield: 12 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 160
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 29
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 3
- Cholesterol
- 9
- Sodium
- 334
- Total: 30 min
- Active: 30 min
Ingredients
Spring Rolls:
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
Hoisin Peanut Dipping Sauce:
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.