Easy Fresh VIETNAMESE SPRING ROLLS | Shrimp | PEANUT SAUCE

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu is a plant-based protein, while cooked chicken is often less expensive than shrimp.

pork

🥗Healthier: lean turkey

💰Cheaper: ground beef

Lean turkey is lower in fat, and ground beef is typically more affordable.

Fill a pot with water and bring it to a boil on the stove top.

Once boiling, add a full pack of vermicelli noodles and stir with a chopstick to separate them.

Cook the noodles until they are al dente, then drain and cool them down with cold water.

Squeeze out as much water as possible from the noodles and set aside.

Peel and devein the shrimp, then cut each piece in half to make them thinner.

Wash the shrimp in a strainer, then add to a fresh pot of boiling water.

Remove the shrimp from the water as soon as they turn pink, drain, and set aside.

Cut all veggies into very thin slices: halve and quarter the cucumbers, slice spring onion long ways, peel and julienne the carrots, and slice the cabbage thinly.

Crush the peanuts in a mortar.

Prepare the peanut sauce by adding lime juice, hoisin sauce, fish sauce, peanut butter, red chili flakes, and crushed peanuts to a pan over medium to low heat.

Stir the sauce until it reaches the desired consistency, adding water if you prefer a thinner sauce.

To assemble, add hot water to a shallow dish and soak the rice paper until moist but not soggy.

On a glass plate, add noodles and harder veggies, tucking them under tightly and rolling.

Add protein and leafy vegetables, then roll tightly and fold in the sides before completing the roll.

Enjoy making spring rolls with family, allowing creative combinations of proteins and veggies.

Serve with thick peanut sauce on top or as a dip.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens