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- Serving: Makes 4 servings
These classic Asian pring rolls are a perfect light lunch or dinner option for sunny and warm spring days. They are easy to prepare and not fried and heavy like egg rolls. Fresh spring vegetables and herbs can be stuffed inside and accompanied with a sweet or spicy dipping sauce. Spring rolls also make excellent appetizers for a cocktail party or outdoor summer barbecue.
- 1 ounce rice vermicelli
- 4 rice wrappers (8.5 inch diameter)
- 4 large cooked shrimp (peeled, deveined, halved)
- 2 teaspoons chopped fresh Thai basil
- 1 tablespoon and 1-1/2 teaspoons chopped fresh mint leaves
- 1 tablespoon and 1-1/2 teaspoons chopped fresh cilantro
- 1 leaf lettuce, chopped
- 2 teaspoons fish sauce
- 2 tablespoons water
- 1 tablespoon fresh lime juice
- 1/2 clove garlic, minced
- 1 tablespoon white sugar
- 1/4 teaspoon garlic chili sauce
- 1 tablespoon and 1-1/2 teaspoons hoisin sauce
- 1/2 teaspoon finely chopped peanuts
- Boil a pot of water and cook vermicelli for 3 to 5 minutes or until al dente. Drain and set aside.
- Fill a large bowl with warm water. Dip wrappers into water one at a time for 1 second, just to soften. Lay wrappers on a flat surface and place 2 shrimp halves on each wrapper in the center then top with vermicelli, basil, mint, cilantro and lettuce. Be sure to leave about a 2 inch border on each side. To roll, fold sides in, then tightly roll wrapper to form a log.
- In a bowl, whisk together fish sauce, water, lime juice, garlic, sugar and chili sauce. In another bowl, combine hoisin sauce and peanuts. Serve spring rolls with dipping sauces.