Vietnamese Fresh Spring Roll Recipe
Make Vietnamese Fresh Spring Roll Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Spring Roll Wrappers
Vegetables
Protein
Dipping Sauce
Method
Preparation of Ingredients
- 1
Cook the Shrimp
In a pot of boiling water, add the shrimp and cook for 2-3 minutes until pink and opaque. Remove from water and let cool. Once cooled, slice each shrimp in half lengthwise.
- 2
Prepare the Noodles
Cook the rice vermicelli noodles according to package instructions, usually by soaking in hot water for 5-7 minutes until soft. Drain and rinse under cold water.
- 3
Cut the Vegetables
Julienne the carrot and cucumber into thin strips. Prepare the lettuce leaves, mint, and cilantro by washing and patting them dry.
Rolling the Spring Rolls
- 4
Soak the Rice Paper
Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until it becomes pliable. Lay it flat on a clean surface.
- 5
Add the Fillings
On the lower third of the rice paper wrapper, place a lettuce leaf, a small amount of rice vermicelli noodles, julienned carrot, cucumber, two halves of shrimp, a few mint leaves, and cilantro.
- 6
Roll the Spring Roll
Fold the bottom of the rice paper over the fillings, then fold in the sides and roll tightly to enclose the fillings. Repeat with remaining wrappers and fillings.
Making the Dipping Sauce
- 7
Combine Ingredients
In a small bowl, mix together hoisin sauce, peanut butter, water, and lime juice until smooth.
- 8
Garnish the Sauce
Sprinkle crushed peanuts on top of the sauce for added texture.
