Vietnamese Spring Rolls
Author: 
Recipe type: appetizers
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Refreshing vegetarian spring rolls that are a healthy alternative to the fried variety!
Ingredients
  • 2 ounces rice vermicelli
  • 8 rice paper wrappers
  • 1½ tablespoons chopped basil
  • 3 tablespoons cilantro
  • 3 tablespons mint leaves, finely 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
Instructions
  1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
  2. Fill a large bowl with warm water.
  3. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat.
  4. In a row towards the base of the wrapper place a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side.
  5. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  6. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
  7. In another small bowl, mix the hoisin sauce and peanuts.
  8. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Notes
The fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce, and rice wrappers can be found at any Asian food market.

To add crunch to the rolls, sliced carrot or jicama or even daikon can be used.

For non-vegetarian rolls, you can use large de-veined shrimp cut in half, chicken, beef or pork.
Recipe by My Judy the Foodie at https://www.myjudythefoodie.com/2016/04/vietnamese-spring-rolls/