Serves 12
40 min
Vietnamese Shrimp Spring Rolls
Recipe GLPR0cf81753490023
Fresh and vibrant spring rolls filled with delicate rice noodles, crisp vegetables, and tender shrimp, wrapped in translucent rice paper and served with a savory hoisin-peanut dipping sauce. These Vietnamese classics are light, refreshing, and perfect as an appetizer or main course.
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Ingredients
5 ounces Vietnamese rice vermicelli noodles
1 cup Iceberg or butter lettuce, shredded
½ cup Carrot, julienned
13 sheets Round rice paper sheets (8-inch)
½ cup Fresh Vietnamese basil leaves
½ cup Fresh mint leaves
15 stalks Fresh cilantro stalks
12 Medium shrimp, peeled and poached, halved lengthwise
12 stalks Garlic chives
¾ cup Hoisin sauce
¼ cup Creamy peanut butter
2 tablespoons Chile crisp sauce
Water (for dipping sauce and softening rice paper)
Directions
Bring a large pot of water to a boil. Add the rice vermicelli noodles and cook for about 5 minutes until they reach an al dente texture. Drain the noodles and immediately transfer them to an ice bath to stop the cooking process. Once cooled, drain thoroughly and pat dry with paper towels or use a salad spinner to remove excess moisture.
In a large bowl, combine the cooled noodles with the shredded lettuce and julienned carrots, tossing gently to mix the filling ingredients together.
Fill a shallow bowl with warm water. Submerge one rice paper sheet for about 15 seconds until it becomes soft and pliable, then carefully transfer it to a clean work surface. Allow it to dry slightly. Place approximately 1/2 cup of the noodle filling mixture in the center of the rice paper. Top the filling with a few basil leaves, mint leaves, a cilantro stalk, 2 shrimp halves, and 1 garlic chive.
Starting from the bottom edge, fold the rice paper over the filling and roll it up gently while tucking in the filling with your fingers. Once the bottom edge overlaps, press down lightly to flatten slightly. Fold in both side edges firmly to enclose the filling, then continue rolling upward to seal the spring roll. Place each completed roll seam-side down on a serving plate. Repeat with the remaining rice paper sheets and filling.
For the dipping sauce, combine the hoisin sauce, peanut butter, and chile crisp sauce in a bowl. Stir well, adding small amounts of water if needed to reach your desired consistency for dipping.
Arrange the spring rolls on a serving platter and serve them alongside the hoisin peanut dipping sauce.
