Description
Vietnamese Spring Rolls are fresh rice paper rolls filled with shrimp, crisp vegetables, herbs, and served with a creamy homemade peanut dipping sauce. Perfect as an appetizer, dinner, or snack.
Ingredients
Units
Scale
- 1/4 lb cooked shrimp
- 2 oz bean thread noodles
- 1/2 cup bean sprouts
- 10 rice paper wrappers
- 2 eggs
- 1/2 lime
- 3 oz firm tofu
- 1/4 fresh whole carrot
- 1/4 cucumber
- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon ginger syrup
- 1 teaspoon sambal oelek (chili paste), or sriracha
- Red cabbage
- Butter lettuce
- A few fresh mint leaves
Instructions
- Start by cutting the red cabbage, cucumber, and carrot into thin strips. Blanch a handful of bean sprouts by boiling them for 1 minute, then rinse them under ice-cold water.
- Bring a pot of water to a boil and soak the bean thread noodles according to the package directions, about 4 minutes. Rinse under ice-cold water and drain in a colander.
- In a small skillet, make a thin omelet with 2 eggs, seasoning only with salt and black pepper. Let it cool, then cut it into thin strips.
- Using the same skillet, cook the sliced tofu for a few minutes until crispy.
- Now make the peanut sauce. In a bowl, whisk together 3 generous tablespoons creamy peanut butter and 5 tablespoons water until smooth. Add the juice of 1/2 lime, 2 tablespoons soy sauce, 2 teaspoons sesame oil, 1 teaspoon sambal oelek (or sriracha), and 1 teaspoon ginger syrup. Mix well and taste.
- Once everything is ready, it’s time to assemble the spring rolls. Wet a clean kitchen towel with lukewarm water and wring it out well. Lay the towel flat on your work surface.
- Soak 1 rice paper wrapper in cold water for about 1 minute. Once it’s soft, carefully place it on the damp towel.
- Fill it with your favorite ingredients, starting with a small amount of bean thread noodles. There are no rules.
- Fold the rice paper wrapper like an envelope, just as you would with a traditional spring roll.
- Cut the fresh spring rolls in half with a sharp knife and serve with the peanut dipping sauce.
- Cook Time: 1 hour
- Category: Appetizer, Dinner, Snack
- Method: Sautéing
- Cuisine: Vietnamese