Vietnamese Fresh Spring Rolls
Recipe by Allrecipes Member from allrecipes.com
Appetizer,Snack 50 Mins.
Ingredients
8
8 servings
- •2 ounces rice vermicelli
- •8 rice wrappers (8.5 inch diameter)
- •8 large cooked shrimp - peeled, deveined and cut in half
- •2 leaves lettuce, chopped
- •3 tablespoons chopped fresh mint leaves
- •3 tablespoons chopped fresh cilantro
- •1.3333333730698 tablespoons chopped fresh Thai basil
- •0.25 cup water
- •2 tablespoons fresh lime juice
- •2 tablespoons white sugar
- •4 teaspoons fish sauce
- •1 clove garlic, minced
- •0.5 teaspoon garlic chili sauce
- •3 tablespoons hoisin sauce
- •1 teaspoon finely chopped peanuts
Instructions
- 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.
- 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.
- 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.
- Serve rolled spring rolls with fish sauce and hoisin sauce mixtures.
Nutritional Facts
Per 8 servings
- Calories: 82
- Carbohydrate: 16g
- Fat: 1g
- Fiber: 1g
- Protein: 3g
- Sugar: 5g
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