Recipe: Appetizing Vietnamese Spring Rolls

Vietnamese Spring Rolls – This recipe is best for when you have no idea what to cook. You can have Vietnamese Spring Rolls using 23 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Vietnamese Spring Rolls

  1. You need of Rice vermicelli as needed, soaked in the hot water to soften.
  2. Prepare 1 of avocado, slice 0.25 inch thickness.
  3. Prepare 2 of hard boiled eggs, cut in 8 slices.
  4. It’s 1/2 of cucumber, peeled and seeded then cut in julienne.
  5. It’s 1 of carrot, peeled and cut in julienne.
  6. It’s of Lettuce, any kind will work or use mix green salad.
  7. It’s of Any herbs you like such as mint, thai basil, cilantro, etc (optional).
  8. You need as needed of Cooked shrimp.
  9. You need as needed of Rice wrapper.
  10. Prepare of Peanut Hoisin Sauce Ingredients :.
  11. You need 1 tbs of canola oil.
  12. You need 2 of garlic cloves, minced.
  13. You need 5 tbs of hoisin sauce.
  14. You need 75 ml of water.
  15. You need 2 tbs of peanut butter.
  16. It’s 1 tbs of sugar.
  17. It’s of Fish Sauce :.
  18. It’s 1 of garlic clove, minced.
  19. Prepare 1.5 tbs of fish sauce.
  20. Prepare as needed of Sambal Oelek (chili paste) or chopped bird eye chili, depends on how spicy you like.
  21. It’s as needed of Lemon juice.
  22. Prepare 2-3 tbs of sugar.
  23. It’s 2-3 of hot water.

Vietnamese Spring Rolls Step By Step

  1. Working with 1 rice wrapper at a time, dip it in warm water for only 1 second (just until soft enough). Lay wrapper on a flat work surface.
  2. To assemble each roll, lay a lettuce leaf horizontally on the bottom half of the moistened rice wrapper. At the base of the lettuce, place several strands of noodles, a little each of the carrot and cucumber, 2 slices each of avocado and eggs, several leaves of mint and cilantro. Be careful not to overstuff the rolls, otherwise the wrapper will get torn.
  3. Fold in the sides of the rice paper and lift the bottom edge of the rice paper and carefully place over the noodles and other ingredients, then put 3 or 4 shrimp on top then roll to form a tight cylinder.
  4. Place the prepared rolls, seam side down, on a platter and cover with a damp kitchen towel. The rolls can be held at room temperature for several hours before serving.
  5. To make the peanut hoisin sauce : heat the oil, saute the garlic until golden. Add the remaining ingredients. Cook until it boils and thickened. Adjust the taste.
  6. To make the fish sauce : mix all the ingredients. Stir until the sugar dissolved. Taste it. Add sugar and water as needed to adjust the taste because every different fish sauce brand has different saltiness.
  7. Serve the rolls with either one of the sauces or both. I prefer to have both sauce for my rolls because the combination of both flavor is just amazing.