Fresh Spring Rolls with Best Sauce

Fresh Spring Rolls with Best Sauce
Author: Natasha Kravchuk
Prep Time: 40 minutes
Cook time: 5 minutes
Yield: Serves 30
Category: Main Course

Baca Juga

Keywords: Fresh Spring Rolls with Best Sauce

Rated: 4.7/5 based on 11 customer reviews

These homemade fresh Vietnamese Spring Rolls are easy to make and perfect for a light summer lunch or dinner. You’ll love the Spring Roll dipping sauces.

Ingredients:

Fresh Spring Roll Ingredients:

2 lb Large Shrimp 21-25 count, peeled and deveined (keep the shells to boil shrimp)
6 oz Vermicelli Rice Noodles
1 Butter Lettuce 15 leaves
4 Carrots peeled and julienned
1 English Cucumber julienned or 3 small cucumbers
2 cup Cilantro sprigs
30 Round Rice Paper Sheets 8.5” diameter

Vietnamese Spring Roll Dipping Sauce:

0.67 cup water preferably filtered
0.5 cup fish sauce three crabs brand
0.5 cup granulated sugar or to taste
4 Tbsp lime juice freshly squeezed from 1 lime
4 tsp rice wine vinegar
4 tsp chili garlic sauce or to taste (more will make it spicier)
2 large garlic clove grated of finely minced (or 2 small cloves)
4 tsp sesame oil
2 tbsp shredded carrot

Peanut Dipping Sauce:

2 cup sesame ginger dressing Newmans Own brand
4 heaping Tbsp peanut butter

Instructions:

How to Make Spring Rolls:

Boil Shrimp according to our boiled shrimp recipe then immediately cool in ice water. Once boiled and cooled, drain and cut shrimp in half lengthwise.
Cook noodles according to package instructions until softened (do not overcook) then drain in a colander and rinse with cold water. Let noodles drain in a colander until ready to assemble. You can also fill a saucepan with water and bring it to a boil, add the noodles, turn off the heat and let them sit in hot water for 5-7 minutes.
Prep veggies – julienne cucumbers and carrots, remove stiff stems on lettuce leaves, coarsely chop cilantro,
Assemble spring rolls One at a Time. Fill a shallow round bowl (wider than your wrappers) with very warm/hot water. Submerge spring roll wrapper for about 10-15 seconds or until softened(depending on the temperature of your water). Place wet spring roll wrapper on a clean and lightly wet cutting board.
Add veggies on one half in this order: lettuce, a generous pinch of noodles, carrots, cucumber, cilantro sprigs.
Add shrimp on the second half, placing the shrimp cut-side up.
Tightly roll up the lettuce side first, tuck in the sides then roll over the shrimp so shrimp are visible on the outside.
To serve – Transfer finished rolls to a serving platter and keep finished spring rolls covered with a damp kitchen towel so they do not dry out. For a prettier presentation, serve cut in half on the diagonal.