These Vietnamese spring rolls are a refreshing change from the usual fried variety and have become a family favorite. They are a great summertime appetizer and delicious dipped in one or both of the sauces.
Ingredients
- ounces rice vermicelli: 2 piece
- rice wrappers (8.5 inch diameter): 8 piece
- shrimp - peeled, deveined and cut in half: 8 piece (cooked)
- leaves lettuce: 2 piece (chopped)
- fresh mint leaves: 3 Tbsp (chopped)
- fresh cilantro: 3 Tbsp (chopped)
- ⅓ tablespoons chopped fresh Thai basil: 1 piece
- water: 0.25 cup
- lime juice: 2 Tbsp (fresh)
- white sugar: 2 Tbsp
- fish sauce: 4 tsp
- clove garlic: 1 piece (minced)
- garlic chili sauce: 0.5 tsp
- hoisin sauce: 3 Tbsp
- peanuts: 1 tsp (finely chopped)
Metric Conversion
Stages of cooking
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Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 5 minutes.
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Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat; place 2 shrimp halves in a row across the center, add some vermicelli, lettuce, mint, cilantro, and basil, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with lettuce. Repeat with remaining ingredients.
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For the sauces: Mix water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl until well combined. Mix hoisin sauce and peanuts in a separate small bowl.
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Serve rolled spring rolls with fish sauce and hoisin sauce mixtures.
