Spring rolls

Screenshot

Ingredients

2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp – peeled, deveined and cut in half
2 leaves lettuce, chopped
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
1 ⅓ tablespoons chopped fresh Thai basil

Sauce

¼ cup water
2 tablespoons fresh lime juice
2 tablespoons white sugar
4 teaspoons fish sauce
1 clove garlic, minced
½ teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

Directions

Step 1

Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 5 minutes.

Step 2

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat; place 2 shrimp halves in a row across the center, add some vermicelli, lettuce, mint, cilantro, and basil, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with lettuce. Repeat with remaining ingredients.

Step 3

For the sauces: Mix water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl until well combined. Mix hoisin sauce and peanuts in a separate small bowl.

Step 4

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

Recipes and image sourced from: https://www.allrecipes.com/recipe/24239/vietnamese-fresh-spring-rolls/

Emma Dunn