Description
Bright and herb-filled Vietnamese fresh spring rolls filled with shrimp, vermicelli noodles, and crisp vegetables, served with flavorful dipping sauces.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 oz vermicelli rice noodles
- 1/2 head butter lettuce (about 15 leaves), leaves separated
- 2 carrots, peeled and julienned
- 1/2 English cucumber, julienned
- 1 cup cilantro sprigs
- 15 round rice paper sheets (8.5” diameter)
- 1/3 cup filtered water
- 1/4 cup fish sauce
- 1/4 cup granulated sugar
- 2 Tbsp fresh lime juice
- 2 tsp rice wine vinegar
- 2 tsp chili garlic sauce
- 1 large garlic clove, grated or finely minced
- 2 tsp sesame oil
- 1 cup sesame ginger dressing
- 2 heaping Tbsp peanut butter
- Extra cilantro sprigs or lime wedges, optional
Instructions
- Prep the vegetables and herbs: Julienne the carrots and cucumber, pick the cilantro sprigs, and gently separate the butter lettuce leaves.
- Cook the shrimp: Bring water to a boil, add shrimp, and cook for 2-3 minutes until opaque. Plunge into ice water.
- Soak the vermicelli noodles in hot water for 3-5 minutes until tender, then drain and toss with sesame oil.
- Soften the rice paper: Dip one rice paper sheet in warm water until pliable, then lay it flat.
- Assemble the rolls: Place lettuce, noodles, shrimp, vegetables, and cilantro on the rice paper. Roll tightly to seal.
- Make the fish-sauce dipping sauce: Whisk together all dipping sauce ingredients until sugar dissolves.
- Make the sesame-peanut dipping sauce: Whisk together sesame oil, dressing, and peanut butter until smooth.
- Serve the rolls with dipping sauces immediately for best texture.
Notes
Pat ingredients dry before assembling to prevent soggy rolls. Serve with fresh lime wedges for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No cooking required
- Cuisine: Vietnamese