Fresh Vietnamese Spring Rolls
Servings: 3-4
Ingredients
1 lb. large shrimp
3.5oz rice vermicelli noodles
12 rice wrappers/papers
6 red lettuce leaves
2 large carrots
1 cucumber, deseeded
1 red bell pepper
1 bunch Thai basil
1 bunch mint
1 bunch cilantro
Optional:
Bean Sprouts
Crushed peanuts
Dipping Sauce:
Sweet Chili Sauce
Instructions
Cook rice vermicelli noodles (Soak noodles in warm water for 20 minutes. Boil 5 cups of water, drop noodles in and cook for 1 minute. Drain and rinse in colander.)
Peel and prep shrimp – In boiling water, cook your shrimp for 2-3 minutes until cooked through. Once cooked and cooled, cut your shrimp in half horizontally.
Julienne your cucumbers, carrots and pepper
Tear lettuce leaves into pieces approximately 1”x 4”.
Rinse your mint, basil, and cilantro
Set up station! – I make small piles of all my ingredients
Place warm water (I use water I boiled my shrimp in) in a shallow pan and dip wrapper for 4 seconds.
Remove wrapper and place on flat surface (I find a glass plate or a plastic cutting board works best)
Place the shrimp on the top third of the wrap.
Place lettuce, carrots, cucumber, and pepper on the bottom third of the wrap.
Place vermicelli noodles, basil, mint and cilantro on top of the veggies.
Start to roll from the bottom. Roll tightly until you cover the shrimp.
Fold the ends in, as if you are rolling a burrito.
Roll the rest and place on the plate, shrimp side up!