Vietnamese Fresh Spring Rolls
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Vietnamese Fresh Spring Rolls

I’ve had some rice paper in my pantry for a while now, and I knew that I wanted to make some summer rolls with them. I found this recipe for fresh spring rolls (I thought all spring rolls were fried, but apparently that’s not the case!), and knew they’d be a hit for my Asian inspired dinner party.

These rolls look a lot more complicated than they are. It’s a lot of components, but once they’re all ready, these come together fairly quickly. I was able to use herbs from my garden, and it really freshened these beauties up!

Vietnamese Fresh Spring Rolls

I love the pop of color that the shrimp adds in these rolls. It’s just the right amount of meat to make them feel substantial. Both dipping sauces were wonderful. I liked mixing them together for each bite.

Next time, I think I’d add some thinly sliced cucumber or carrots and maybe some bell peppers to bulk them up a little bit. Or adding some shrimp to these Vegetable Summer Rolls, since they were our favorite homemade summer rolls so far.

All in all, these were very good and a solid recipe.

Vietnamese Fresh Spring Rolls
Allrecipes – Paula

“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.”

PREP: 45 mins
COOK: 5 mins
READY IN: 50 mins

2 ounces rice vermicelli
8 rice wrappers (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 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce

3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

2. Fill a large bowl with warm water. Dip one wrapper into the hot 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 the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

4. In another small bowl, mix the hoisin sauce and peanuts.

5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Big Flavors Rating: 4 Stars


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