Best Vietnamese Fresh Spring Rolls Recipes

VIETNAMESE PEANUT SAUCE - DIPPING SAUCE FOR FRESH SPRING ROLLS

Steps:

• Heat the oil and add the garlic, chili paste, and tomato paste.
• Fry until garlic is golden brown.
• Add the broth, sugar, peanut butter, and hoisin sauce, and whisk to dissolve the peanut butter.
• Bring to a boil.
• Reduce the heat and simmer for 3 minutes.
• Garnish with the ground peanuts.

VIETNAMESE-STYLE FRESH SPRING ROLLS WITH SALMON

Steps:

• Bring a quart of water to boil in a saucepan. Turn off heat and submerge vermicelli noodles in water. Soak for 3-5 minutes or until tender. Rinse with cold water in colander, and drain.
• Fill a pie pan or pot that is wider than 8" in diameter with hot water. Carefully remove one rice paper wrapper from the package and submerge it in this water. Let it soak until it's soft. For easier handling, allow parts of the sheet to remain a little bit stiff (some of the hatch marks that are in the design of most rice papers can still be visible). Remove from water very carefully.
• Place the rice paper wrapper on a smooth, dry surface. Surface should be ceramic, plastic or glass - Rice paper wrappers can stick to wooden surfaces. Take 1/5 of noodles and arrange lengthwise 1 inch from the bottom of wrapper. Leave 1-2 inches of the wrapper uncovered on the sides, as well.
• Add mint, cilantro or basil, lettuce, and 1/5 of the flaked salmon as separate layers on top of the vermicelli. Pull the bottom edge of the wrapper up to cover the filling. Now fold both sides of the wrapper up to cover the edges. Continue rolling, tucking the filling in towards you with your fingers and roll tightly so that the roll remains firm (but not so tightly that you rip the rice paper!).
• Carefully move spring roll to cutting board and cut in half with a sharp, serrated knife.
• Repeat steps with the remainder of the ingredients until all the rolls are assembled. Serve with a sweet and spicy peanut dipping sauce.
• A note about the rice paper sheets - As another RecipeZaar chef pointed out, it's important to make sure to get rice spring roll papers. These are not the same as eggroll or wonton wrappers. You can find them in Asian markets or online.

VIETNAMESE FRESH SPRING ROLLS

Steps:

• Bring a medium saucepan of water to 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 hot 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 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.

VIETNAMESE FRESH SPRING ROLLS

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.

FRESH VIETNAMESE SPRING ROLLS

Steps:

• PREPARE NUOC CHAM: Combine garlic, sugar, lime juice, water, vinegar, and fish sauce. Stir to blend. Add chili rounds (to taste). Keep at room temperature for ½ hour before serving. PREPARE PEANUT SAUCE: Heat oil in a medium saucepan. Add the garlic, chili and tomato paste and fry about 30 seconds until the garlic is golden brown. Add the water, sugar, peanut butter and hoisin sauce and whisk to dissolve. Bring to a boil, then reduce heat and simmer 3 minutes. Remove from heat and serve at room temperature. PREPARE SPRING ROLLS: Combine the carrot with the sugar and let stand for 10 minutes to soften. In a medium saucepan, bring several cups of water to boil. Add vermicelli and cook until just softened, 2-3 minutes. Drain and rinse under cold water. Boil the shrimp for 3 minutes, then refresh in cold water. Cut lengthwise in half, then set aside. ASSEMBLY: Lay out the spring roll ingredients before beginning to assemble the rolls. Fill a shallow 9 or 10-inch cake or pie pan with very warm water. Working with 2 sheets of rice paper at a time, immerse the sheets and quickly remove. Spread out flat on a dry towel. The rice paper will become pliable within seconds (too long and they become soggy and tear when rolling). Lay one piece of lettuce over the bottom of the rice paper. Add 1 tablespoon of noodles, 1 tablespoon carrot, bean sprouts and several mint leaves. Roll the paper halfway. Fold both sides of the paper over the filling. Lay 2 shrimp halves, cut side down, along the crease. Place several cilantro leaves above the shrimp. Keep rolling the paper into a cylinder to seal. Place the rolls, seam side down, on a plate and cover with a damp towel so they will stay moist. Slice each roll in half on a bias. Serve rolls with the dipping sauces, preferably in individual dipping bowls. The rolls are dipped into the sauce and eaten out of hand.

VIETNAMESE FRESH SPRING ROLLS

Steps:

• 1. Bring a medium saucepan of water to 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 hot 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 the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.