VIETNAMESE FRESH SPRING ROLLS
with peanut sauce
Vietnamese Fresh Spring Rolls Recipe
SERVINGS
12 Spring Rolls
COOK TIME
15 Minutes
PREP TIME
45 Minutes
CALORIES
216 kcal
Boiled Shrimp
Cilantro & Basil
Vermicelli Rice Noodles
MAIN INGREDIENTS
Matchstick Carrots
Cucumber
Peanut Butter
Brown Sugar
Soy Sauce
Rice Vinegar
Sriracha Sauce
Spring Rolls
Dipping Sauce
INSTRUCTIONS
Soak each piece of rice paper in warm water for 5 seconds.
Add a tablespoon of cilantro, basil, 2-3 shrimp, vermicelli noodles, cucumber, carrots, and shredded cabbage to the middle of the rice paper.
Roll like a burrito beginning from the side closest to you until it makes a tight spring roll. Repeat with the remaining filling ingredients and rice paper until you have 12 spring rolls.
To make the dipping sauce add all ingredients except for water to a bowl. Whisk until smooth. Add water slowly to thin it out.
Rinse the shrimp and vermicelli noodles under cold running water to avoid them going rubbery. Roll these up on a plastic cutting board and NOT a wooden cutting board. Prepare fresh spring rolls just before serving for the best taste and texture.
TOP TIPS