Vietnamese Fresh Spring Rolls Recipe - Castle Memphis

Vietnamese fresh spring rolls recipe

A welcome diversion from the typical fried variety these vietnamese spring rolls have become a family favorite they taste well dipped in one or both of the sauces and make a great summertime appetizer

Ingredient – 2 ounces rice vermicelli – 8 rice wrappers 85 inch diameter – 8 large cooked shrimp peeled deveined and cut in half – 2 leaves lettuce chopped – 3 tablespoons chopped fresh mint leave – 3 tablespoons chopped fresh cilantro – 1 ⅓ tablespoons chopped fresh thai basil sauces – ¼ cup water – 2 tablespoons fresh lime juice – 2 tablespoons white sugar – 4 teaspoons fish sauce – 1 clove garlic minced – ½ teaspoon garlic chili sauce – 3 tablespoons hoisin sauce – 1 teaspoon finely chopped peanut

Steps scribbled arrow

Circled dot 1 after adding the vermicelli pasta and bringing the water to a rolling boil fill a big pot with lightly salted water cook pasta uncovered for 3 to 5 minutes stirring regularly or until its firm to the bite but still soft

Circled dot 2 tip in a big dish of warm water to soften dip one wrapper into the hot water for one second lay out the wrapper flat arrange the two shrimp halves in a row across the middle top with the lettuce mint cilantro and basil and reserve approximately 2 inches on each side

Circled dot 3 starting with the lettuce at the end tightly roll the wrapper by folding the uncovered sides inside proceed with the remaining components

To make the sauces thoroughly mix the water lime juice sugar fish sauce garlic and chili sauce in a small bowl in a small bowl combine peanuts and hoisin sauce circled dot 4

Present curled wontons with concoctions of hoisin and fish sauces circled dot 5

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