Vietnamese Spring Rolls A Step By Step Recipe Not Enough Cinnamon
If you’re looking to add a burst of fresh flavors to your mealtime, Vietnamese spring rolls are an excellent choice. These light and vibrant rolls are packed with colorful vegetables, fragrant herbs, and tender shrimp, all wrapped in delicate rice paper. Perfect for warmer days or as a delightful appetizer, these spring rolls are not only delicious but also visually stunning. Let’s dive into the art of making these mouthwatering Vietnamese spring rolls!
Ingredients:
For the Rolls:
– 10 rice paper wrappers
– 10 large cooked shrimp, peeled, deveined, and halved lengthwise
– 1 cup rice vermicelli noodles, cooked according to package instructions
– 1 small cucumber, julienned
– 1 medium carrot, peeled and julienned
– 1 cup purple cabbage, thinly sliced
– 1/2 cup fresh mint leaves
– 1/2 cup fresh cilantro leaves
For the Dipping Sauce:
– 1/4 cup hoisin sauce
– 2 tablespoons peanut butter
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 garlic clove, minced
– 1 teaspoon sriracha sauce (optional for heat)
Instructions:
1. Prepare the ingredients: Cook the rice vermicelli noodles according to the package instructions, drain, and set aside. Julienne the cucumber, carrot, and cabbage. Peel and devein the shrimp, then cut them in half lengthwise. Arrange all the ingredients within reach on your work surface.
2. Soften the rice paper: Fill a shallow dish with warm water. Submerge one rice paper wrapper into the water, rotating it gently for about 15 seconds until it is pliable but still slightly firm. Place the softened wrapper on a clean, damp kitchen towel or cutting board.
3. Start filling the roll: Layer two shrimp halves, cut side up, in the center of the rice paper. Top with a small handful of rice vermicelli noodles, followed by cucumber, carrot, cabbage, mint leaves, and cilantro.
4. Fold the sides: Fold the sides of the rice paper over the filling. Then, starting from the bottom, tightly roll the wrapper, keeping it compact as you go. The rice paper will stick to itself to seal the roll.
5. Repeat with the remaining ingredients: Continue filling and rolling the remaining rice paper wrappers until all ingredients are used.
6. Make the dipping sauce: In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, minced garlic, and sriracha sauce, if using, until smooth and well combined.
7. Serve and enjoy: Slice the rolls in half diagonally and serve with the dipping sauce on the side. These Vietnamese spring rolls are best enjoyed fresh, so make sure to serve them immediately for optimal taste and texture.
8. Store any leftovers: If you happen to have leftover spring rolls, store them in an airtight container in the refrigerator. Wait to add the sauce until just before serving to prevent sogginess.
Whether you’re looking for a light lunch, a delicious appetizer, or a vibrant addition to your dinner spread, these Vietnamese spring rolls are sure to delight your taste buds. Get creative with the fillings and customize them to your liking. With each bite, savor the freshness of the vegetables, the burst of herbs, and the tender shrimp, all wrapped in a delicate rice paper package. Enjoy the process of creating these colorful rolls and share them with loved ones for a truly memorable culinary experience!
