I have been dying to try to make these Vietnamese Spring Rolls for a long time. However, I was a bit skeptic because they seem difficult to make specially with the delicate-looking rice paper wrapper to work with. But I was totally wrong. They were not that hard to do after all. The first time I had these was in a small Vietnamese restaurant next to the building where I used to work when I was still in the Philippines. That was some years ago, but even now I cannot forget how cool and refreshing they tasted and how healthy I felt just after eating them probably because of all that fresh herbs and vegetables :-). So when I chance upon some rice paper wrappers at my local grocery store, I knew I just have to try making them myself.
How to wrap and roll?
Some people just chop and mix all ingredients together and place some filling on the wrapper then roll it anyway they like. But I think it would look nicer to make it a bit orderly. First is, pour some warm water on a shallow bowl or deep plate. How big? It should be big enough the whole wrapper can be soaked in it. I would suggest to use 2 wrappers per roll since I did mine with only one, some of them broke after wrapping. Dip and soak the rice paper wrapper (1 or 2 at a time) until it becomes soft and jelly like. Lay the soak rice paper wrapper flat on a plate. Next is, line 3-4 halves of shrimps at the bottom third of the wrapper , layer with cucumbers and carrots then some vermicelli noodles and lastly the greens. The trick is not to put too much filling so it will not be too difficult to roll. Then tuck the ends inside and roll as tight as you can. That is it!
- SPRING ROLLS
- 10-12 rice paper wrapper
- 18-20 pcs shrimps
- ½ cucumber, cut into thin, long strips
- 1 carrot, cut into thin, long strips
- 50 g vermicelli or rice noodles
- 1 bunch of mint or cilantro/ parsley or basil (or all)
- 10-12 lettuce or any salad leaves, cut into smaller pieces
- DIPPING SAUCE
- 2 Tbsp finely chopped ginger
- ¼ cup rice vinegar
- ⅛ cup soy sauce
- 1 clove garlic
- 2 tsp sugar
- ⅛ cup water
- 1 tsp sesame oil
- Start with preparing vermicelli or rice noodles by cooking in boiling water as per package instructions.
- Cook shrimps in a pan or skillet by adding ½ cup of water, you may add 1 tsp of salt to add a bit of taste. Cover the pan and let it simmer until all shrimps turn pink. Peel once cooled and cut each shrimp in half, lengthwise.
- Wrap and roll. Pour some warm water in a shallow bowl or deep plate. Dip and soak the rice paper wrapper (1 or 2 at a time) until it becomes soft and jelly like. Lay the soak rice paper wrapper flat on a plate. Next is, line 3-4 halves of shrimps at the bottom third of the wrapper, layer with cucumbers and carrots then some vermicelli noodles and lastly the greens. Then tuck the ends inside and roll as tight as you can.
- To make the sauce, just mix all ingredients until sugar is dissolved.
1/4 cup Hoisin sauce
2 Tbsp peanut butter
1 tsp rice vinegar
1/2 tsp sesame oil
Will have to try this one next time.