Version 1: Ingredients
- 2 ounces rice vermicelli
- 8 rice wrappers (8.5 inch diameter)
- 8 large cooked shrimp – peeled, deveined and cut in half
- 1 1/3 tablespoons chopped fresh Thai basil
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons chopped fresh cilantro
- 2 leaves lettuce, chopped
- 4 teaspoons fish sauce
- 1/4 cup water
- 2 tablespoons fresh lime juice
- 1 clove garlic, minced
- 2 tablespoons white sugar
- 1/2 teaspoon garlic chili sauce
- 3 tablespoons hoisin sauce
- 1 teaspoon 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.
- Prepare all other remaining ingredients.
- 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.
Note
- via Allrecipes
Version 2: Ingredients
Spring rolls:
- 18 medium shell-on shrimp (21/25 count), about 3/4 pounds, defrosted if frozen and halved
- 3 ounces thin rice vermicelli (maifun)
- 1 large carrot, peeled and cut into thin matchsticks
- 1 to 1 1/2 Persian cucumber, cut into matchsticks
- 1 large red bell pepper, cut into matchsticks
- 1/2 cup loosely packed mint leaves
- 12 pieces of butter lettuce, bottom tough stems removed
- 12 large 22cm circular rice paper sheets
- Warm water for rolling spring rolls
Peanut sauce:
- 1/2 cup creamy peanut butter
- 1/8-1/4 cup water – too much and the sauce will be runny, however, it does firm up once cooled.
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 1/2 to 2 tablespoons maple syrup, or brown sugar dissolved in warm water
- 1 teaspoon toasted sesame oil
Directions
- Prepare noodles according to package directions.
- Prepare all other remaining ingredients.
- Quickly dip a sheet of rice paper in the lukewarm water to moisten the entire surface. This should take no longer than a few seconds.
- Lay the wet rice paper on your work surface. Place a piece of butter lettuce close to the bottom edge of the rice paper. Arrange a small pinch each of rice noodles, carrots, cucumber, red bell pepper, and mint leaves over the center of the lettuce leaf.
- Arrange 3 pieces of shrimp about 1 1/2 to 2 inches below the top edge of the rice paper. Make sure that the orange/pink side is facing down.
- Grab the lower edge of the rice paper and lettuce and start rolling up the spring roll. Once you have reached the shrimp, fold in the left and right sides.
- Finish rolling up the spring roll all the way to the end.
- Repeat the rolling process with the rest of the ingredients. If the chopping board is looking dry, brush some water over the board.
- Serve the spring rolls with the dipping sauce.