Salad
Fresh Spring Rolls (Vietnam)
- Preparation time
- 30 min
- Servings
- serves 4
Ingredients
- Shrimp — to buy200 g
- Rice noodles — to buy150 g
- Rice paper — to buy12 sheets
- Romaine lettuce — to buy1
- Fresh mint — to buy1 bunch
- Fresh cilantro — to buy1 bunch
- Carrot — to buy1
- Peanuts — to buy30 g
- Hoisin sauce — to buy3 tbsp
Preparation
Cook the shrimp for 2-3 minutes in boiling water until pink, drain, let them cool, then cut them in half lengthwise.
Cook the rice noodles according to the package instructions, drain them and let them cool to room temperature.
Have all your filling ingredients within reach before you start rolling — once a rice paper sheet is dipped, you need to move quickly.
Dip a sheet of rice paper for a few seconds in a dish of warm (not hot) water, until it softens slightly — it will keep softening as you fill it, so there's no need to wait until it's fully pliable or it will tear.
Lay it flat, place a little lettuce, noodles, grated carrot, mint, cilantro and two shrimp halves (cut side up for a nice see-through effect) in the centre, then fold in the sides and roll it up tightly like a spring roll.
Repeat with the remaining ingredients, keeping the rolls you've already made under a damp cloth so they don't dry out.
Serve with a dipping sauce made from hoisin sauce and crushed peanuts for each roll.