Nothing tastes better on a hot August day than fresh Vietnamese-style spring rolls. They are the perfect summer snack – cool, light, and delicious! Oh and incredibly easy to make.
You can virtually put anything inside of a rice wrapper and it will taste good – but I like to keep it simple and stick to crisp veggies, low-fat proteins, and fresh herbs.
Here is a basic recipe that I use when making spring rolls:
(Recipe found on allrecipes.com)
. 2 ounces rice vermicelli
. 8 rice wrappers
. 8 large boiled 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
. (Optional add-ins – julienned carrots, cucumbers, sliced avocado)
. 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
1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
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 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.
3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
4. In another small bowl, mix the hoisin sauce and peanuts.
5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.