How to Make Vietnamese Fresh Spring Rolls - Step by Step

• Seafood

  • 14 1/8 oz Shrimps, cooked

• Produce

  • 1 About 14 lettuce, leaves
  • 1 tbsp Carrots
  • 3 cups Fresh bean sprouts
  • 1 Garlic clove
  • 1 cup Mint, fresh leaves

• Condiments

  • 4 tbsp Fish sauce

• Pasta & Grains

  • 2 cups Rice vermicelli, cooked

• Baking & Spices

  • 1 tbsp Sugar

• Oils & Vinegars

  • 4 tbsp Rice vinegar

• Liquids

  • 1 cup Water

• Other

  • About 14 round rice paper wrappers (this brand is my favorite

Found on notenoughcinnamon.com

Description

Ingredients

• About 14 round rice paper wrappers (this brand is my favorite)
• About 1 cup fresh mint leaves
• About 7 oz - 200 g cooked shrimps, peeled and sliced in half lengthwise (I weighted them before peeling them)
• About 14 lettuce leaves
• About 2 cups cooked rice vermicelli, cooled down
• About 3 cups fresh bean sprouts
• 4 tbsp rice vinegar
• 4 tbsp fish sauce
• 1 cup water
• 1 tbsp sugar
• 1 garlic clove, crushed (optional)
• 1 tbsp grated carrots (optional)

Directions

• Start by softening the rice papers. I like to use two rice papers per roll, just to make sure they dont break. Fill a large bowl with warm water. Dip two rice papers (or one) very carefully and gradually for about 1 minute, until totally soften. Lay rice papers on a clean cloth. (See the pictures, they explain the process way better than I do).
• Arrange about 4 beautiful mint leaves at the bottom of the rice paper, then about 4 shrimp halves. Top with a lettuce leaf, a small handful of vermicelli and a small handful of bean sprouts (theres no photo of the bean sprouts part because I wasnt able to find any the day I took the pics!). Add additional mint leaves. Thats the moment when you can actually add pretty much anything you have in mind -and in you fridge- (think cilantro, peanuts, chicken, parsley...). Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side.
• Now the rolling part. Fold uncovered sides inward, then tightly roll the rice paper, as shown on the pics. Repeat with remaining ingredients.
• Prepare the sauce. In a sauce pan, combine rice vinegar, fish sauce, water and sugar. Heat until sugar is dissolved, then let cool completely. Add garlic and carrots. It keeps about a week in the fridge.
• Serve your homemade spring rolls with the sauce and enjoy!

Nutrition