Fresh and Easy Vietnamese Spring Rolls
Refreshing to taste and fun to make. Vietnamese spring rolls have never been easier.
Equipment
- Pot
Ingredients
- 2 oz Rice Vermicelli Noodles
- 8 Rice Wrappers
- 12 Shrimp Preferably de-veined
- 1/3 cup Thai Basil
- 1/3 cup Cilantro
- 1/3 cup Green Onion
- 16 Mint Leaves Whole
- 8 Lettuce Leaves Softer lettuce, e.g. butter lettuce
- 1 Medium Carrot
Instructions
- Prepare the herbs and vegetables. Wash the Thai basil, cilantro, carrot, and lettuce. Finely mince the Thai basil and the cilantro. Chop the green onions. Peel the carrot and cut it into matchsticks.
- Cook the rice vermicelli noodles. In a medium saucepan, boil water over medium heat. Once the water boils, add in noodles. Cook for about 3-5 minutes until the noodles are soft. Store noodles in a bowl and set aside to use later.
- Boil the shrimp. In a medium saucepan, bring water to a boil over medium heat. Add in shrimp and boil for 2-4 minutes. You'll know they are done once they turn pink. Put shrimp aside in a bowl with ice to cool. Once cool, peel shrimp. Cut the shrimp in half.
- Hydrate the rice wrappers. On a large plate, place one sheet of rice paper and wet it with warm water so that it is no longer hard. Drain water from the plate and either move it to a cutting board or keep it on the plate to wrap. It may be helpful to have warm water nearby to pour it over.
- Add the fillings. Get a piece of lettuce and place it on the rice wrapper. Add in rice vermicelli noodles, Thai basil, cilantro, green onions, and carrots inside the lettuce. Roll lettuce so that the ingredients inside are enclosed.
- Add the shrimp and mint leaves. Place three shrimp in a row with the outside of the shrimp facing away from you. Place two mint leaves on top of the shrimp.
- Wrap the spring rolls. Tuck in the sides of the roll tightly. Then tuck in the top tightly and continue to roll.
Notes
You may want to roll slowly to make sure the rice wrapper doesn't tear. Keep boiled water nearby to rehydrate the rice paper as needed.