Vietnamese Fresh Spring roll
The fresh spring roll is one of Vietnam’s most iconic dishes. Although spring rolls aren’t a typical weeknight feast, they’re a common choice for events like birthday parties, celebrations, and the Tet holiday. Serve it with a dipping sauce, some pickles, and fresh herbs like lettuce, basil, and coriander for a delicious main course.
Instructions
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Fill a large pot with water and bring to a rolling boil; stir in vermicelli firm to the bite, 3 to 5 minutes.
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Dip one wrapper into the fresh water for 1 second to soften. Lay wrapper flat; place 2 shrimp halves in a row across the center, add some vermicelli, lettuce, mint, cilantro, and basil, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with lettuce. Repeat with remaining ingredients.
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For the dipping sauces: mix water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl until well combined.
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Serve rolled spring rolls with fish dipping sauce.
Ingredients
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200g
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10 pceOrganic Reisduft rice paper, round 22 cm
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500 grLarge cooked shrimp - peeled, deveined and cut in half
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50 grLeaves lettuce, chopped
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3tbspChopped fresh mint leaves
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3tbspChopped fresh cilantro
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1.5tbspChopped fresh Thai basil
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1 bowlSweet & tangy classic Vietnamese dipping sauce
