1/3 Photos of Vietnamese Fresh Spring Rolls
These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
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Units: US | Metric
- 2 ounces rice vermicelli
- 8 rice paper sheets (8.5 inch diameter)
- 8 large cooked 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
- 4 teaspoons fish sauce
- 1/4 cup water
- 2 tablespoons fresh lime juice
- 1 garlic clove, minced
- 2 tablespoons white sugar
- 1/2 teaspoon chili-garlic sauce
- 3 tablespoons hoisin sauce
- 1 teaspoon finely chopped peanuts
- 1Bring a medium saucepan of water to a boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- 2Fill a large bowl with warm water. Dip one wrapper into the warm 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 up the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- 3In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
- 4In another small bowl, mix the hoisin sauce and peanuts.
- 5Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
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Nutritional Facts for Vietnamese Fresh Spring Rolls
Serving Size: 1 (39 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 64.4
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 11.7 mg
- Sodium 398.3 mg
- Total Carbohydrate 12.5 g
- Dietary Fiber 0.4 g
- Sugars 4.9 g
- Protein 2.1 g
The following items or measurements are not included:
rice paper sheets