Vietnamese Shrimp Spring Rolls
by Connie Le"These are the best! Other spring rolls I have at my local Vietnamese resturant have a thin cut price of pork, I added this to this recipe and it is great. Also Thai peanut sauce is even better than the hosin sauce if you like spicy foods." - Lainey44
Yield: 8 Ready in 50 minutes
favorite of 815 people 481 people want to try
Verified by stevemur
|2 ouncesrice vermicelli|
|8 largeshrimp; cooked - peeled, deveined, and cut in half|
|1 cupfresh bean sprouts|
|16 Chinese chives; (up to 20)|
|3 tablespoonsfresh mint leaves; chopped|
|3 tablespoonsfresh cilantro; chopped|
|2 leaveslettuce; chopped|
|8.5 inchrice wrappers|
|Hoison Peanut sauce:|
|1 cuphoisin sauce; (if sauce is thick add about 1|
|1/4 cupsmooth peanut butter|
|1 tbsprice vinegar|
|2 garlic; crushed|
|1 Thai chili; minced, or more for desired spiciness|
Vietnamese Shrimp Spring Rolls Preparation
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
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.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
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