Vietnam · Side · Medium
Fresh Spring Rolls
Rome's most famous pasta. Silky egg and Pecorino sauce clinging to every strand, studded with crisp guanciale. No cream, ever.
The whole recipe in 60 seconds
Fresh Spring Rolls, in 5 ideas
- Set up a rolling station. Water dish, damp towel, and all fillings within reach. Rolling goes fast once you start.
- Herbs are not optional. Mint and Thai basil are what make these taste Vietnamese instead of just... rolled salad.
- Slice the shrimp for the window. Halved shrimp placed flat against the wrapper give that beautiful translucent look.
- Damp towel, not dry. Rolling on a dry surface makes the wrapper stick and tear. A damp kitchen towel is the trick.
- Make them to order. Spring rolls dry out within an hour. If you must hold them, cover with a damp towel and plastic wrap.
What you need
Ingredients
- 8 rice paper wrappers (8 inch)
- 8 oz medium shrimp, peeled and deveined
- 4 oz rice vermicelli noodles
- 1 cup fresh mint leaves
- 1 cup Thai basil leaves
- 8 butter lettuce leaves
- 1 cup bean sprouts
- 1/2 English cucumber, cut into thin matchsticks
- 1/3 cup hoisin sauce
- 2 tbsp peanut butter
- 1 tbsp lime juice
- 1 to 2 tbsp warm water, to thin
How to make it
Directions
- Bring a pot of water to a boil. Cook the vermicelli 3 to 4 minutes until tender. Drain, rinse under cold water, and set aside.
- Poach the shrimp in simmering salted water 2 to 3 minutes until pink and curled. Drain, cool, and slice each in half lengthwise.
- Stir the hoisin, peanut butter, and lime juice together. Thin with warm water a spoonful at a time until it drips easily off a spoon. This is your dipping sauce.
- Fill a wide shallow dish with warm water. Dip one rice paper wrapper in for 5 seconds, just until pliable. It will still feel a little stiff. Lay it flat on a damp towel.
- On the lower third, layer: a lettuce leaf, a small bundle of vermicelli, cucumber, bean sprouts, mint, and basil. Keep it compact.
- Fold the bottom edge over the filling, tuck in the sides, then roll up snug. Place the shrimp halves cut side down on the wrapper before the final roll so they show through.
- Repeat with the remaining wrappers. Keep finished rolls from touching or they will stick together.
- Serve immediately with the peanut dipping sauce.
Under-soak the wrappers. Five seconds is enough. They keep softening as you work. Over-soaked wrappers tear and turn gummy.