top of page
  • Facebook
  • Instagram

Vietnamese Fresh spring rolls

30 Minutes

8 servings, Dairy Free, Egg Free & Gluten Free

Vietnamese Fresh spring rolls

Ingredients

1 cup rice vermicelli noodles

8 rice wrappers (8.5 inch diameter)

8 large cooked shrimp - peeled, deveined and cut in half

1 ⅓ tbsp chopped fresh basil

3 tbsp chopped fresh mint leaves

3 tbsp chopped fresh cilantro

¼ cup julienne cabbage

¼ cup julienne carrots

¼ cup julienne cucumber

1 avocado

4 tsp fish sauce

¼ cup water

2 tbsp fresh lime juice

1 clove garlic, minced

1 tbsp white sugar

½ tsp garlic chili sauce

3 tbsp hoisin sauce

1 tsp finely chopped peanuts (optional)

Preparation

  1.  Bring a medium saucepan of water to boil. Boil rice vermicelli for 3 to 5 minutes, or until al dente, and drain.

  2.  Fill a large bowl with warm water. Dip one rice wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the centre, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro, lettuce, cabbage, carrots, cucumber and avocado, 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.

  3.  In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar, chili sauce, hoisin sauce and peanuts.

  4.  Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

bottom of page