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Fresh Vietnamese Spring Rolls

Fresh Vietnamese Spring Rolls

With peanut dipping sauce

Cuisine:

You may to use 2 rice papers per roll shall you find hard to handle and easy to tear the roll. However, expect the spring roll a bit chewier.

Ingredients

  • FOR THE SPRING ROLLS

  • FOR PEANUT DIPPING SAUCE

Directions

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This Vietnamese spring roll (gỏi cuốn) is simply refreshing and healthy. It will serve as appetizer or snack during your summertime. The best part of it is you can easily modify the recipe with your preferred ingredients. Add or replace with your favorite vegetables and even add some pork!

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Step 1
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Prepare the noodles

Fill small pot with water and bring the water to boil.
Turn off the heat. Place the vermicelli noodles in and let it sit in hot water for 5 to 8 minutes.
You may check the package directions for the exact cooking times, different brands may have different directions.

Step 2
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Prepare the dipping sauce

Meanwhile, prepare the peanut dipping sauce.
Mix together all the sauce ingredients in a bowl. Taste and adjust the seasonings if necessary.

Step 3
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Drain the vermicelli noodles and cool under cold, running water to stop the cooking.

Step 4
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Prepare the rolls

Place rice paper, the smooth side is supposed to be the outside of the spring roll. Dip the rice papers into lukewarm water for 2 seconds to moisten the entire surface.

Step 5
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Lay the wet rice paper on big plate or a clean cloth or a chopping board, and make sure you lay it flat and straighten out the odd wrinkle.
Add two shrimps in the middle of the rice paper, and arrange 3 mint leaves next to it.

Step 6
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Top it with a piece of lettuce leaf and a small pinch of rice noodles. a small pinch of bean sprouts, one carrot stick and one cucumber stick.

Step 7
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To roll, fold the right and left edges of the rice paper inward. Then start to tightly roll the rice paper from the bottom part, and continue roll up to the end.
Repeat the rolling process with the rest of the ingredients.

Step 8
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Serve the spring rolls with peanut dipping sauce.

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  • 48 Views
  • 50 minutes
  • Serves 8
  • Easy
  • 100 C (212 F)

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Ingredients

Adjust Servings:
FOR THE SPRING ROLLS
8 Rice paper wrappers
2 ounces Rice vermicelli
8 Shrimps Large size. Cooked and peeled
8 Green leaves lettuce
1 cup Mint leaves
1 Cucumber Peeled and cut into thin matchsticks
1 Carrot Peeled and cut into thin matchsticks
1 cup Bean sprouts
FOR PEANUT DIPPING SAUCE
1 teaspoon White vinegar
4 teaspoons Hoisin sauce
2 tablespoons Lime juice
1 teaspoon Peanuts Finely chopped
1 Garlics Minced
4 Bird's eye chilies Chopped
2 tablespoons Sugar
1/4 cup Warm water

Nutritional information

135
Calories
19.2 g
Total Carbohydrate
1.1 g
Total Fat
11.5 g
Protein

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previous
Spanish Potato Omelette – The Best Classic Recipe
next
Sweet and Sour Pork Ribs

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