Culinary Guides

These Vietnamese Fresh 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 deliciously dipped in one or both sauces. Fresh herbs, crisp vegetables, and tender shrimp come together in light, healthy rolls that are perfect for any occasion.

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

Directions:

1. Prepare the Vermicelli: Bring a medium saucepan of water to a boil. Add the rice vermicelli and cook for 3 to 5 minutes or until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
2. Soften the Rice Wrappers: Fill a large bowl with warm water. Dip one rice wrapper into the warm water for about 1 second to soften. Lay the softened wrapper flat on a clean surface like a cutting board or kitchen towel.
3. Fill the Wrapper: In a row across the center of the wrapper, place two shrimp halves, a small handful of cooked vermicelli, a few Thai basil leaves, some mint leaves, cilantro, and a small portion of chopped lettuce. Ensure that the filling is evenly distributed and not too close to the edges of the wrapper.
4. Roll the Spring Roll: Fold the uncovered sides of the wrapper inward over the filling. Then tightly roll the wrapper starting from the end with the lettuce. The roll should be firm but not overly tight to prevent wrapper tearing. Repeat with the remaining ingredients to make eight spring rolls.
5. Prepare the Dipping Sauces:
   • Fish Sauce Mixture: In a small bowl, combine the fish sauce, water, fresh lime juice, minced garlic, white sugar, and garlic chili sauce. Stir until the sugar is fully dissolved and the ingredients are well mixed.
   • Hoisin Sauce Mixture: In another small bowl, mix the hoisin sauce with the finely chopped peanuts, stirring to combine.
6. Serve the Spring Rolls: Arrange the rolled spring rolls on a serving platter. Serve them with the fish sauce mixture and the hoisin sauce mixture on the side for dipping.

Tips for Success:

• Rice Wrappers: Work with one rice wrapper at a time to prevent them from sticking together or drying out.
• Herbs: Feel free to adjust the amount of herbs to your taste. You can also add other fresh herbs like Thai parsley or chives.
• Proteins: For a different variation, you can substitute the shrimp with grilled chicken or tofu, or omit the protein for a vegetarian version.
• Storage: If you need to prepare the rolls in advance, cover them with a damp cloth to keep them from drying out and refrigerate until ready to serve.

These Vietnamese Fresh Spring Rolls are a delightful mix of flavors and textures, making them a perfect appetizer or light meal. Fresh herbs, crunchy vegetables, and succulent shrimp wrapped in delicate rice paper make for a refreshing and healthy dish. Enjoy them with the savory dipping sauces for an authentic Vietnamese experience!