VIETNAMESE FRESH SPRING ROLLS
These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
Provided by ElizabethKnicely
Categories Rice
Time 50m
Yield 8 spring rolls, 8 serving(s)
Number Of Ingredients 15
Steps:
- Bring a medium saucepan of water to a boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- Fill a large bowl with warm water. Dip one wrapper into the warm water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll up the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Nutrition Facts : Calories 64.5, Fat 0.7, SaturatedFat 0.1, Cholesterol 11.8, Sodium 398.4, Carbohydrate 12.6, Fiber 0.4, Sugar 5, Protein 2.1
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