Vietnamese spring rolls
Vietnamese spring roll is a traditional Vietnamese dish that consist of meat, vegetables and rice vermicelli wrapped in Vietnamese rice paper. Some people called them cold rolls as well. Also, the idea of spring rolls originated from China and were introduced to Vietnam by Chinese immigrants. Later, rice paper used and modified to suit local tastes. This shrimp spring rolls is very simple, healthy and easy. And, this recipe has a video to show you how to wrap the spring rolls as well.
Besides, Vietnamese spring rolls are served fresh at room temperature or cooled. However, they are not deep fried or cooked on the outside. These rolls are very popular appetizer among Vietnamese restaurants. Moreover, rice paper or wrapper is dipped in water, then laid flat on a plate with ingredients place on top, roll up and ready to eat. In addition, Vietnamese spring rolls often served with hoisin sauce or a sauce with fish sauce, garlic, sugar, chili powder and ground peanuts.
Personally, I love Vietnamese style shrimp spring rolls because I love the vegetables, herbs and shrimp. Therefore, this spring rolls recipe I used shrimp. On the other hand, you can use grilled chicken, pork or beef. Also, my Vietnamese friend like to use grilled fish too. Hence, I think pretty much you can put whatever you like. Besides, I like the dipping sauce, the combination of peanut and hoisin sauce taste amazing! If you have peanut allergies, just don’t add peanut butter for the sauce and it still tastes great.
Ingredients:
Spring roll wrapper 1 pack (I only used half of the package can save it for next time use)
Rice vermicelli 1 bag (10.58oz)
Lettuce 1/2 head
Carrots 2 (shed)
Cilantro 1 bunch
Mints 1 bunch
Frozen cooked shrimps 1 bag (30-50 count)
Dipping sauce:
Hoisin sauce 2 tablespoons
Water 1 tablespoon
Peanut butter1 tablespoon
Instructions:
1. Cook the rice vermicelli follow the bag instructions
2. Cut or shred the carrots
3. Half the shrimp
4. Dip the rice wrapper into a hot/warm water for a couple second. Then, place the rice wrapper on a plate.
5. Put 3 cooked shrimp, cooked rice vermicelli, some cilantro, mints, some lettuce, and shredded carrots on the rice wrapper
6. After that, fold from the sides. Then, roll from the top to bottom
Here is the video to show how to wrap Vietnamese spring roll
You May Also Like these Noodles Recipes:
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Vietnamese Spring Rolls
Ingredients
- 1 pack Spring roll wrapper (I only used half of the package can save it for next time use)
- 1 bag Rice vermicelli (10.58 oz)
- 1 /2 head Lettuce
- 2 Carrots (shed)
- 1 bunch Cilantro
- 1 bunch Mints
- 1 bag Frozen cooked shrimps (30-50 count)
DIPPING SAUCE:
- 2 tablespoons Hoisin sauce
- 1 tablespoon Water
- 1 tablespoon Peanut butter
Instructions
- Cook the rice vermicelli follow the bag instructions
- Cut or shred the carrots
- Half the shrimp
- Dip the rice wrapper into a hot/ warm water for a couple second then place the rice wrapper on a plate
- Put 3 cooked shrimp, cooked rice vermicelli, some cilantro, mints, some lettuce, and shredded carrots on the rice wrapper
- Fold from the sides, then roll from the top to bottom
Notes
