Fresh Spring Rolls Recipe -Vietnamese spring rolls

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu provides a plant-based option, while cooked chicken is often less expensive.

peanut sauce

🥗Healthier: salsa

💰Cheaper: soy sauce

Salsa adds flavor with fewer calories, while soy sauce is a budget-friendly dip alternative.

Fill a pot with 300-500 milliliters of water and add a little bit of salt. Bring to a boil.

Add all the shrimp to the boiling water and simmer until they turn pink.

Immediately transfer the cooked shrimp to a bowl of ice water to stop the cooking process.

Prepare the rice vermicelli according to package instructions and set aside.

Slice cucumbers into thin pieces and remove the intestines.

Grate carrots using a box grater.

Prepare lettuce leaves by cutting large leaves in half to remove the stems.

Gather mint leaves, cilantro, and chives.

Peel the shrimp after they have cooled in ice water and cut them in half lengthwise.

Pour warm water into a large bowl and dip the rice paper in warm water for about 10 seconds or until it feels soft.

Place the rice paper on a clean surface and start wrapping from the bottom, folding the sides in.

Add some rice vermicelli, cucumber, carrot, lettuce, mint, cilantro, and shrimp to the center of the rice paper.

Add chives and finish wrapping the spring roll tightly.

For the dipping sauce, heat a pan with a little oil and add 2 tablespoons of fresh garlic and onion, cooking for about 15-20 seconds.

Add 5 tablespoons of hoisin sauce and peanut butter to the pan.

Stir in 1 tablespoon of sugar, 1/2 teaspoon of fish sauce, and a little water to thin it out, then pour it into a bowl.

For the Vietnamese dipping sauce, mix 2 tablespoons of fish sauce, 3 tablespoons of sugar, and 100 milliliters of warm water in a bowl.

Stir well and add 1 tablespoon of lemon juice and 2 tablespoons of fresh garlic and onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens