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Fresh, Light, and Easy Vietnamese Spring Rolls

These Vietnamese spring rolls are fresh, adaptable, and genuinely easy once you've made them once. Light rice paper rolls packed with herbs, noodles, and shrimp. Give them a try this week. I think you'll be surprised by how quickly they come together
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Course: Appetizer, Snack
Ingredients Method

Ingredients
  

  • 12 - 15 Easy peel shrimp ( about 1lbs )
  • 12 spring roll rice papers
  • Green leaf lettuce
  • 110 g rice vermicelli ( 4oz)
  • 180 g large carrot ( shredded )
  • 20 g sugar ( about 1 tbsp )
  • 20 g rice vinegar ( about 1 tbsp )
  • ¼ head purple cabbage ( thinly shredded )
  • 1 large red bell pepper ( julienned )
  • 4 small cucumbers ( julienned )
  • basil, mint, cilantro
For the peanut sauce
  • 100 g hoisin ( ⅓ cup )
  • 30 g peanut butter ( 2 Tbsps )
  • 1 small clove garlic ( grated )
  • 3 g ginger ( grated )
  • 30 g rice vinegar ( 2 Tbsps )
  • 5 g sesame oil ( 1 Tsps )
  • 30 g water ( 2 Tbsps )

Method
 

Prep your fillings
  1. Bring a pot of water to a boil and add a lot of salt. It should taste as salty as the sea.
  2. Add shrimp to the salty water remove the pot from heat and poach the shrimp for 4 minutes ( with the heat off ).
  3. Transfer the shrimp to a paper towel lined plate to drain then move to the fridge to cool.
  4. Bring a second pot of water to a boil. Turn off the heat, add your vermicelli noodles to soak for 3 to 4 minutes.
  5. Rinse them under cold water, drain well, and set aside.
  6. With a kitchen scissor, roughly cut your vermicelli a few times to prevent clumping then transfer to paper towel to dry a bit.
  7. To a bowl add your 10g salt, 20g sugar, and 20g rice vinegar. Then add in your shredded carrots . Toss to ensure all ingredients are well combined, marinate for 5-10min.
  8. As shrimps have now cooled, halve the shrimp lengthwise.
  9. Julienne your carrots and cucumber.
  10. Wash and dry your herbs. Pat them completely dry; excess moisture makes the wrappers soggy.
  11. Separate your lettuce leaves.
  12. Everything should be laid out and ready to grab before you wet your first wrapper. Once the rice paper hits the water, the timer starts.
  13. Arrange everything in the order you will use it. I place my protein closest to me, herbs in the middle, and noodles and vegetables at the back. 
Set Up Your Rolling Station
  1. Submerge your rice paper in a bowl of room temperature water. Hold it there for 8 to 10 seconds, rotating it gently so every part gets wet.
  2. Lay it flat on chopping board.
  3. Place your fillings in the lower third of the wrapper, leaving about 3 cm clear on each side
  4. Layering 2 shrimp, a few pieces of cucumber, bell pepper, a pinch of cabbage, pinch of carrots, pinch of soaked noodles, herbs, & a piece or two of lettuce.
Roll It Up
  1. Fold the bottom of the wrapper up and over the filling, tucking it firmly underneath.
  2. – Fold both sides in toward the center like the first fold of a burrito.
  3. Roll away from you, maintaining firm and even pressure throughout.
  4. Stop when you reach the end of the wrapper. It will seal itself no water or egg wash needed.
  5. Wrap the rolls in a second skin to ensure nothing tears or breaks
  6. Repeat until the filling is done
To make the peanut sauce
  1. In a bowl combine, hoisin, peanut butter, grated garlic, grated ginger, rice vinegar , sesame oil, and water .
  2. Whisk to combine
  3. Serve and enjoy !!