Fresh Spring Rolls Recipe
For the spring rolls:
- 12-14 Rice paper wrapper
- 7oz (200g) vermicelli rice noodles
- 9oz (260g) Shrimp, peeled and deveined
- 1 large carrot
- 1-2 Cucumbers
- 2oz (60g) bean sprouts
- 10 leaves green lettuce
- 1/4 large Red cabbage
- mint leaves to taste
- basil leave to taste
- cilantro to taste
For the sauce:
- 1/2 cup (125g) peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon hot chili sauce/sriracha
- 4-5 tablespoons water
- 2 tablespoons lime juice
- 1 tablespoon Brown sugar
- 1 teaspoon Sesame oil
1. Make the sauce: place all ingredients in a bowl and whisk until smooth. Set aside.
2. Prepare all vegetables: slice carrot and cucumber into thin strips, chop cabbage and Gather all your filling ingredients on a large plate.
3. Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water. Set aside.
4. Cook the shrimp in boiling salted water for 3-4 minutes. Transfer to ice water, pat-try and cut in half length-wise. Remove tails (optional).
5. Add about 1 inch of water to a large, deep dish. Place one rice wrapper into the water and let soak for a few seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate.
6. On the 1/3 section of the rice paper wrapper closest to you, start layering your veggies, herbs and cooked rice noodles, roll until you have about 1/3 of rice paper left, then lay about 2-3 pieces of shrimp, cut side up in a row, season with salt and finish rolling.
Notes:
- You can use any vegetables that you like.
- If you want keep this dish vegan, just skip the shrimp.
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