Vietnamese Fresh Spring Rolls
Prep time: 45 min
Cook time: 5 min
Servings: 8
These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
Ingredients
2 ounces rice vermicelli rice noodle Taste of Thai
8 rice wrapper (8.5 inch diameter)
8 large, cooked shrimp - peeled, deveined and cut in half
1 1/3 tbsp fresh Thai basil chopped
3 tbsp fresh mint leaves chopped
3 tbsp fresh cilantro chopped
2 leaves lettuce, chopped
4 tsp fish sauce
1/4 cup water
2 tbsp fresh lime juice
1 clove garlic, minced
2 tbsp Swerve sugar
1/2 tsp garlic chili sauce
3 tbsp hoisin sauce
1 tsp finely chopped peanuts
Directions
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.