Vietnamese Spring Rolls With Dipping Sauce Recipe – Asian Special
These Vietnamese spring rolls are ideal for staying cool in hot weather. They feature poached shrimp, rice noodles, fresh herbs, and lettuce wrapped in thin rice paper. Enjoy them with a side of sweet and sour dipping sauce.
- Prep Time20 min
- Cook Time5 min
- Perform Time1 hr
- Total Time1 hr 25 min
Vietnamese Spring Rolls With Dipping Sauce Ingredients :
- 1/4 cup white vinegar
- 1/4 cup fish sauce
- 2 tablespoons white sugar
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 2 ounces rice vermicelli
- 8 large shrimp, peeled and deveined
- 4 rice wrappers (8.5 inch diameter)
- 2 leaves lettuce, chopped
- 3 tablespoons finely chopped fresh mint leaves
- 3 tablespoons finely chopped cilantro
- 4 teaspoons finely chopped Thai basil
How To Make Vietnamese Spring Rolls With Dipping Sauce
Combine vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in a small bowl. Set aside the dipping sauce.
Prepare a large bowl with room temperature water. Place rice vermicelli in the bowl and soak for 1 hour.
Bring a large pot of water to a boil. Add shrimp and cook until curled and pink, about 1 minute. Remove shrimp and drain. Slice each shrimp in half lengthwise. Cook rice vermicelli in the boiling water for 1 minute. Drain in a colander and rinse immediately with cold water, stirring to separate the noodles.
To assemble the rolls, dip a rice wrapper in room temperature water for a few seconds to soften. Place the wrapper on a work surface and add 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce of vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold the right and left edges of the wrapper over the ends of the filling, then roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with the dipping sauce.
