Simple Vietnamese Spring Rolls

8:40 AM


18 (8-1/2-inch) round rice paper wrappers
18 small fresh cilantro sprigs (stems removed)
27 pieces of cooked shrimp
1/2 package thin rice noodles
1/2 bag of shredded cabbage


Slice shrimp in half and put in a bowl off to the side. Cook half a bag of rice noodles in a pot of boiling water for about 2 minutes, immediately remove from stove and drin, rince under cold water, set aside in another bowl. 

In a large plate fill the bottom with enough water to submerge the rice paper. Place rice paper in water for about 20-30 seconds until it's soft and pliable. 

Lay rice paper on another place and 3 pieces of shrimp in a row, cut side up, just above the center of the wrapper, leaving about 1 inch of space on each side. Place a small handfull of noodles on top of shrimp and top with small handfull of cabbage and cilantro. 

Fold the bottom piece of rice paper over the filling holding the fillings firmly in place. Fold both sides of the wrap in and roll up the rest of the wrap 

This is the first time I've ever made spring rolls and I was very excited to try this! I always order these whenever we go out to eat at our favorite Vietnamese restaurant and two spring rolls was never enough! So, i made 18! haha I invited some friends over to share these with because I knew we couldn't eat them all so it was fun to have an impromptu dinner with friends.

Peanut dipping sauce recipe

3/4 cup natural-style creamy peanut butter
1/3 cup water (unless you want a more liquid dipping sauce
4 tablespoons hoisin sauce
1/2 teaspoon toasted sesame oil
1 tablespoons freshly squeezed lime juice (from about 1 medium limes)
4 1/2 teaspoons soy sauce
1 tablespoon granulated sugar
2 teaspoons chile-garlic paste (more to taste)
1 medium garlic clove, mashed to a paste

Directions: mix all together!

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