Vietnamese Spring Rolls

Prep:

45 m

Cook:

5 m

Ready in:

50 m

Yum

These Vietnamese Spring Rolls are super fresh and made with the healthiest ingredients!

Save

Print it

Servings: 8

Fresh cilantro

3 tbsps, chopped

Lettuce

2 leaves, chopped

Rice vermicelli

2 oz

Rice wrappers

8, (8.5-inch diameter)

Garlic chili sauce

1/2 tsp

Hoisin sauce

3 tbsps

Peanuts

1 tsp, finely chopped

Shrimp

8, cooked, peeled, deveined and cut in half

Fresh Thai basil

1 1/3 tbsps, chopped

Fresh mint leaves

3 tbsps, chopped

Fish sauce

4 tsps

Water

1/4 cup

Fresh lime juice

2 tbsps

Garlic

1 clove, minced

White sugar

2 tbsps

Pour water in a medium saucepan. Bring to a boil. Cook rice vermicelli in the boiling water for about 5 minutes (until al dente). Drain.
Pour hot water in a large bowl. Dip a rice wrapper into water for a second. After that, lay the rice wrapper flat.
Arrange a handful of rice vermicelli, mint, fresh basil, cilantro, and lettuce in a row across the center. 2 inches should remain uncovered on each side.
Fold the sides inward and roll tightly, starting at the side with chopped lettuce.
Mix fish sauce, water, garlic, sugar, lime juice, and chili sauce in a bowl. Mix hoisin sauce and peanuts in a separate bowl. Serve with the sauce mixtures. Enjoy your Vietnamese Spring Rolls!

Review

Read all reviews ()