Serves 2
20 min
Vietnamese Spring Rolls
Recipe GLPRe509b54693dd42
Delicate rice paper wraps filled with fresh herbs, tender shrimp, creamy avocado, and delicate vermicelli noodles. These light and refreshing spring rolls are a classic Vietnamese dish that's naturally dairy-free and packed with fresh herbs and vegetables.
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Ingredients
400 g Large shrimp, peeled and deveined
100 g Rice vermicelli
6 Rice paper wrappers
1 Large carrot, cut into thin matchsticks
1 Avocado, sliced
12 Fresh basil leaves
12 Fresh mint leaves
6 Fresh cilantro, cut into 5 cm pieces
Warm water for softening rice paper
Directions
Pour hot water over the rice vermicelli in a bowl and let it soak for about 5 minutes until tender. Drain thoroughly and rinse with cool water. Set aside.
Bring a pot of water to a boil. Add the peeled and deveined shrimp and cook for 3 minutes until they turn pink and reach an internal temperature of 145°F. Drain and rinse with cool water. Set aside.
Cut the carrot into thin, matchstick-sized pieces and set aside.
Fill a shallow pan or plate with warm water. Working with one rice paper at a time, dip it into the warm water for about 4 seconds until it becomes pliable. Remove the wrapper and lay it flat on a clean surface.
Arrange the ingredients on the wrapper in layers: place the cooked shrimp on the upper third of the wrapper. On the lower third, arrange the carrot matchsticks, avocado slices, and cilantro pieces. Top with some of the cooked vermicelli, basil leaves, and mint leaves.
Starting from the bottom edge, roll the wrapper tightly upward, first covering the shrimp. Fold the left and right sides inward like a burrito, then continue rolling until the spring roll is completely sealed. Place seam-side down on a serving plate. Repeat with remaining wrappers and ingredients. Serve with the shrimp side facing up if desired.
