Vietnamese Spring Rolls

Whenever we eat out in a Vietnamese Restaurant, an order of Vietnamese Spring Rolls is a must. I love it for its fresh taste. The combination of the noodles, lettuce, mint leaves and some protein with the peanut dipping sauce is simply amazing. You can't help but to reach out for more as its unique and fresh flavor tickles your taste buds. Although considered as an appetizer, I can eat this dish as my main dish anytime!

You can choose your own protein for this spring roll, chicken, pork or shrimps. Another option is to go all veggies. For this recipe, we used shrimps as it adds a nice contrast of colors to the rolls.

Spring Rolls:

1 pack of Rice Paper (any brand), cooked according to package

Rice Vermicelli (Bun Kho or any brand)

a bunch of Mint Leaves

500 grams Shrimps, cooked

Romaine Lettuce

1 whole Cucumber, (remove the seeds) Julienned

1 medium Carrot, Julienned

Sesame Oil

Peanut Dipping Sauce:

1 tbsp smooth or crunchy Peanut Butter

2 tbsp Hoisin Sauce

1 1/2 tbsp Vinegar or Lime juice

1/3 cup milk or water

1 garlic clove minced

1/2 tsp crushed chili (optional)

Sriracha Sauce

1 Prepare the sauce by combining all the ingredients except the Sriracha sauce in a bowl. Mix, then microwave for 30 secs. Mix again until smooth. You can adjust the thickness by adding warm water or milk. Set aside.

2 Peel the cooked shrimps, discard the head, devein and slice in half lengthwise.

3 Prepare the Rice Vermicelli noodles by cooking according to package directions. Drizzle some sesame oil so it won't stick together and for added flavor.

4 To assemble to spring rolls. Make sure that all the ingredients are within reach. Prepare a large bowl with water.  Get a piece of rice paper and dip it into the bowl of water. Make sure that all parts of the paper gets wet. Place on a plate. 

5 Assemble the filling by placing the lettuce on the top part of the paper. Arrange vermicelli noodles, julienned carrots and cucumber on top of the lettuce. In the middle part of the paper arrange the 2-3 mint leaves and 1-2 pieces of shrimps (white side up, so the orange color of the shrimps can be seen through the paper)

6 Fold the left and right edges of the rice paper. Carefully roll or fold the part with the lettuce then continue to roll firmly through the shrimps up to the end of the rice paper. Repeat.

7 Serve immediately with the Peanut Dipping Sauce and Sriracha

Source: https://www.recipetineats.com/vietnamese-rice-paper-rolls-spring-rolls/