Recipe By Allrecipes Member
Rating
Published Oct 16th
Prep 45m Cook 5m Additional - Ready In 50m
Servings 8 spring rolls Calories 82.4

These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.

Recipe Ingredients

  • 2 ounces rice vermicelli
  • 8 rice wrappers (8.5 inch diameter)
  • 8 large cooked shrimp - peeled, deveined and cut in half
  • 1 ⅓ tablespoons chopped fresh Thai basil
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped fresh cilantro
  • 2 leaves lettuce, chopped
  • 4 teaspoons fish sauce
  • ¼ cup water
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 2 tablespoons white sugar
  • ½ teaspoon garlic chili sauce
  • 3 tablespoons hoisin sauce
  • 1 teaspoon finely chopped peanuts

Cooking Directions

  1. 1 Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
  2. 2 Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  3. 3 In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
  4. 4 In another small bowl, mix the hoisin sauce and peanuts.
  5. 5 Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Nutrition Facts

  • Calories 82.4
  • Carbohydrate 15.8 g
  • Cholesterol 10.8 mg
  • Fat 0.7 g
  • Fiber 0.6 g
  • Protein 3.3 g
  • Saturated Fat 0.1 g
  • Sodium 305.4 mg
  • Sugar 5.2 g

Reviews

  1. I believe you are missing a few things, but it's ok overall. Carrot or jicama or even daikon for crunch is much needed in your recipe. I would double the shrimp in your rolls, so every bite has some shrimp in it. Also, your hoisin based sauce is the more appropriate one, but you should - Read more ...
  2. Spring rolls are my absolute favorite Vietnamese food. Apparently, people have different versions of the dipping sauce. In our family (and yes, we're Vietnamese), we make a peanut-hoisin dipping sauce. We NEVER use a fish sauce for spring rolls. In a sauce pan, heat up one can of coconut soda (don't worry if you can't - Read more ...
  3. An explosion of flavour! My suggestions: Soak the rice 'Angel Hair' noodles in hot water until soft and white, if you boil them, they turn out soggy. Rinse the noodles in cold water, drain and they are done. Don't chop the herbs up, use whole leaves. Too easy to use too much if it's all - Read more ...
  4. So delicious! If unable to find Thai basil, just add more cilantro and mint. Method for softening Rice Paper: alternate between sheets of wet paper towels. Within 3 minutes they will be soft enough to handle but not so soft that they disintegrate. Method for rolling:When rolling, don't start by covering the contents then pulling - Read more ...
  5. I'm Vietnamese so I was impressed when I saw such a great version of one of my favorite dishes. For those of you who are willing to add a bit more effort to make the rolls even that much more "authentic" here are some suggestions: along with the shrimp, add some boiled pork that's thinly - Read more ...
  6. This was so similar to a cooking class recipe that I lost that I just had to try it. I simplified the recipe by mixing the softened rice noodles with fish sauce (for flavor), and omitting the basil and mint. I added grated fresh carrots to the rolls for extra color and flavor. One of - Read more ...
  7. Brought this to a neighborhood gathering and simplified it since I only had a few minutes to get it ready. I bought the rice vermicelli and rice wrappers at the local asian store. I also found rib eye very thinly sliced which is usually used for Korean bulgogi. I marinated the beef in the soy - Read more ...
  8. These rolls were great the same day I made them. They still tasted good the next day, but they started to get a little sticky. If you are serving them to company, make them fresh.
  9. These fresh spring rolls are delicious! Don't be intimidated by the rice paper wrappers. Soak them one at a time in warm water until they are JUST soft then remove it to a paper towel and fill. The wrap will continue to soften. By the time you are finished adding the ingredients, it will be - Read more ...
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