Description
Whether summer, winter, fall or… well, spring – spring rolls are a timeless delight, always serving as the perfect fresh, flavor-packed meal.
Ingredients
Units
Scale
For the Spring Rolls:
- 2 oz rice vermicelli (60 g)
- 8 rice wrappers (8.5 inch diameter)
- 8 large cooked shrimp, peeled, deveined, and cut in half
- 1 1/3 tbsp chopped fresh Thai basil (20 mL)
- 3 tbsp chopped fresh mint leaves (45 mL)
- 3 tbsp chopped fresh cilantro (45 mL)
- 2 leaves lettuce, chopped
For the Peanut Sauce:
- 1/2 cup peanut butter (120 mL)
- 2 tbsp water (30 mL)
- 1 tbsp hoisin sauce (15 mL)
- 1 tsp Sriracha (5 mL)
- Handful of peanuts, crushed
Instructions
Prepare the Vermicelli
- Soak and Cook Vermicelli:
- Soak the rice vermicelli in cold water for about 10 minutes, or until softened.
- Bring a medium pot of water to a boil. Add the soaked vermicelli and cook for 2-3 minutes, or until al dente.
- Drain the vermicelli and rinse with cold water to stop the cooking process. Set aside.
Assemble the Spring Rolls
- Prepare 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 wrapper flat on a clean, dry surface.
- Fill the Wrapper:
- In a row across the center of the wrapper, place 3 shrimp halves.
- Top the shrimp with a small portion of vermicelli, chopped Thai basil, mint leaves, cilantro, and chopped lettuce. Leave about 2 inches of space on each side of the wrapper.
- Roll the Spring Roll:
- Fold the uncovered sides of the wrapper inward over the filling.
- Roll the wrapper tightly from the bottom up to form a cylinder. Repeat with the remaining ingredients to make 8 spring rolls.
Prepare the Peanut Sauce
- Mix the Sauce:
- In a small bowl, mix the peanut butter and water until smooth and well combined. If the sauce is too thick, add more water 1 teaspoon at a time until the desired consistency is reached.
- Stir in the hoisin sauce and Sriracha until thoroughly mixed.
- Top the sauce with crushed peanuts.
Serve
- Serve the Spring Rolls:
- Arrange the spring rolls on a serving platter.
- Serve with the spicy peanut sauce on the side for dipping.
Notes
- Rice Wrappers: Be careful not to soak the rice wrappers for too long, as they can become too soft and tear easily.
- Fresh Herbs: Feel free to adjust the amount of herbs to your taste. You can also add other fresh herbs like Thai basil or shiso leaves.
- Peanut Sauce: If you have a peanut allergy, you can substitute the peanut butter with sunflower seed butter or almond butter.
- Prep Time: 20 mins
- Cook Time: 5 mins
- Category: Main Course
- Method: Steaming
- Cuisine: Vietnamese
Nutrition
- Serving Size: 350g
- Calories: 331
- Sugar: 4.7g
- Sodium: 336mg
- Fat: 19.4g
- Saturated Fat: 3.8g
- Unsaturated Fat: 15.2
- Trans Fat: 0g
- Carbohydrates: 25.4g
- Fiber: 3.2g
- Protein: 16.6g
- Cholesterol: 42.mg