These are quintessential to Vietnamese cuisine and found everywhere in Vietnam. Shrimp is classic, but rolls are a great base for any filling combination.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 160 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 3 g |
| Cholesterol | 9 mg |
| Sodium | 334 mg |