Original Post: https://www.evolvingtable.com/vietnamese-fresh-spring-rolls/
Vietnamese Fresh Spring Rolls Recipe
Look no further than these Vietnamese Fresh Spring Rolls for a super fresh, and fun appetizer. You will learn a few tricks to easily roll veggies, herbs, boiled shrimp, and vermicelli noodles in delicate rice paper.
Servings: 12 spring rolls
Ingredients
Spring Rolls
- ½ bunch cilantro stems removed
- 1 ounce basil sweet or Thai, stems removed
- 1 pound boiled shrimp 36/40 count, peeled and deveined
- 4 ounces Vermicelli rice noodles cooked
- 2 cups matchstick carrots
- 1 large cucumber seeds removed, cut into 3-inch long ¼-inch strips
- 2 cups cabbage cut into 3-inch long slices
- 12 rice papers gluten-free
Peanut Dipping Sauce
- ½ cup peanut butter smooth
- 2 tablespoons soy sauce Tamari or gluten-free
- 2 tablespoons brown sugar honey or coconut sugar
- 1 tablespoon rice vinegar or lime juice
- 1 clove garlic crushed
- ½-1 teaspoon Sriracha sauce to taste
- 3-6 tablespoons warm water
Instructions
Preparing the Rice Paper:
- Fill a large shallow pan or dish with 1-2 inches of warm water. You’ll want the dish to be large enough to fit a piece of rice paper into it with a little wiggle room around the sides.
- Dip one piece of rice paper into the warm water and let soak for 5 seconds. And not a second longer! The paper will still fill a bit firm when you pull it out but it will continue to soften while you add your filling ingredients.12 rice papers
- Remove the paper from the water and place it on a plastic cutting board.
Making Spring Rolls:
- Add a tablespoon of cilantro, a few basil leaves, 2-3 shrimp, ¼ cup vermicelli noodles, 2-3 strips of cucumber, 1-2 Tbsp. carrots, and 1-2 tbsp. shredded cabbage to the middle of the rice paper. Place just enough of these ingredients into the roll without overfilling it. If you have too many ingredients you'll have a difficult time rolling it up.½ bunch cilantro, 1 ounce basil, 1 pound boiled shrimp, 4 ounces Vermicelli rice noodles, 2 cups matchstick carrots, 1 large cucumber, 2 cups cabbage
- Fold over the bottom edge of the rice paper that is closest to you to cover up the ingredients.
- Fold the right side of the paper over. And then fold the left side over. It should look like an opened envelope at this point. This is a little easier if you hold the paper with both hands. If it crinkles up a little bit, it's totally okay! Just keep going.
- Roll the rice paper and ingredients like a burrito beginning from the side that is 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.
Peanut Butter Dipping Sauce:
- Add all ingredients, except for the water, to a medium-sized bowl.½ cup peanut butter, 2 tablespoons soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 clove garlic crushed
- Whisk until well smooth and well combined.½-1 teaspoon Sriracha sauce
- Slowly add in warm water 1 tablespoon at a time to help thin it out. 3-6 tablespoons of water should get it to be a good dipping consistency.3-6 tablespoons warm water
Video
Notes
- Shrimp: Fresh, boiled shrimp is best.
- Herbs: Fresh cilantro and basil are key!
- Sauce: Creamy peanut butter gives the best consistency. Add enough water to your tastes
Nutrition
Calories: 216kcal | Carbohydrates: 27g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 632mg | Potassium: 240mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3105IU | Vitamin C: 8mg | Calcium: 92mg | Iron: 2mg
