Vietnamese Spring Rolls

Posted by Super King Markets on

 

Ingredients

2 ounces rice vermicelli

8 rice wrappers (8.5-inch diameter)

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

1 1/3 tablespoons chopped fresh Thai basil

3 tablespoons chopped fresh mint leaves

3 tablespoons fresh cilantro, chopped

2 leaves lettuce, chopped

 


4 teaspoons fish sauce

1/4 cup water

2 tablespoons fresh lime juice

1 carrot, sliced thinly

1 clove garlic, minced

2 tablespoons white sugar

1/2 teaspoon garlic chili sauce

3 tablespoons hoisin sauce

1 teaspoon finely chopped peanuts

 

Directions

Step 1
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. 

Step 2
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro, carrots, and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

Step 3
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce. In another small bowl, mix the hoisin sauce and peanuts.

 

Note: Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

 

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