VIETNAMESE FRESH SPRING ROLLS
with peanut sauce
Vietnamese Fresh Spring Rolls Recipe
12 Spring Rolls
Cilantro & Basil
Vermicelli Rice Noodles
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.