How To Make Vietnamese Spring Rolls

• Seafood

  • 24 Shrimp, cooked

• Produce

  • 1 Avocado, pitted and sliced
  • 1/2 cup Carrots
  • 1/2 cup Cilantro, sprigs
  • 12 Leafy green lettuce, leaves
  • 1 Peanuts
  • 1/2 cup Red cabbage

• Condiments

  • 1/4 cup Hoisin sauce
  • 2 tbsp Rice vinegar or lime juice
  • 2 tbsp Soy sauce

• Pasta & Grains

  • 4 oz Vermicelli rice noodles

• Oils & Vinegars

  • 1 tsp Sesame oil

• Bread & Baked Goods

  • 12 Spring roll rice paper wrappers

Found on thelemonbowl.com

Description

Directions

• Boil 8 cups of water and keep warm.
• Whisk together hoisin dipping sauce and set aside.
• To soften the rice paper, fill a shallow pie plate with boiling water. Add one rice paper at a time and soak for 5 seconds then move to a plate to fill and roll. (Careful not to over-soak!)
• Working from the center of the roll, place one lettuce leaf and top with a couple tablespoons of vermicelli noodles. Top noodles with a small amount of shredded carrots and cabbage, one slice avocado, three shrimp halves and a couple sprigs of cilantro.
• Fold in the sides then bring bottom up over the filling and tuck while rolling tightly.
• Place on a platter seam side down and continue rolling remaining 11 sheets.
• Serve chilled or at room temperature with reserved dipping sauce.

Nutrition