These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
Original recipe makes 8 spring rolls
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 chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts
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PREP
45 mins
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COOK
5 mins
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READY IN
50 mins
Directions
- Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- 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 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.
- 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.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Nutrition
Calories: 82 kcal
Carbohydrates: 15.8 g
Cholesterol: 11 mg
Fat: 0.7 g
Fiber: 0.6 g
Protein: 3.3 g
Sodium: 305 mg