Vietnamese Fresh Spring Roll

 

Ingredients

Spring Rolls

• 1kg medium fresh shrimp (prawn)
• 200g thin rice vermicelli (meehoon)
• 1 cucumber, cut into thin sticks- optional
• Mints leave- optional 
• 10-15 pieces of lettuce 
• 1 packet if rice paper sheets 

Peanut Sauce 

• 1/2 cup creamy peanut butter
• 1/2 cup filtered water
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 1/2 tablespoons maple syrup 
• 1 teaspoon toasted sesame oil

Mixed fish/ Lime sauce

• 2-3 tbsp sugar sirup( sugar + hot water)
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 small chili, chop fine ~optional
• a clove minced garlic ~optional

Instructions

Prepare the Dipping Sauce 

1. Pick your dipping sauce of choice above and mix all the sauce ingredients together. 
2. Taste the sauce and adjust the seasonings as necessary to your taste. 

Prepare the Shrimp

1. Fill a pot with water, add a bit salt and  bring it to boil on high heat  
2. Once the water boils, add the shrimp and cook for 2 minutes. Remove the shrimp from the water and let them cool for 5 minutes. Peel the shells from the shrimp.
3. Slice the shrimp into half (remove the black devein)  Repeat with the remaining shrimp. 

Prepare the Noodles

1. Fill a pot with water and bring it to boil on high heat. 
2. Turn off the heat. Let the noodles sit in the hot water for about 5 minutes. Taste a bit to double check is soft and fully cooked or keep longer time if still hard ( all depend on different brands)
3. Once the noodles have softened, drain and rinse the noodles.

Prepared Spring Rolls 

1. Fill a large bowl with lukewarm water to wet the rice paper sheets. Dip the whole rice paper sheet for 5 seconds to moisten the entire rice paper & transfer to a big plate. 
2. Wait for another 5 seconds, the skin should be soft. Ready to add Ingredients & roll the spring rolls. Tips -  Place a piece of lettuce 1st layer follows by noodle (Right potion) on top the lettuce  close to the bottom edge of the rice paper. Follow by arrange  3-4 pieces of shrimp below the noodle.  
3. Grab the lower edge of the rice paper and start rolling up the spring roll. Once you have reached the shrimp, fold in the left and right sides. Finish rolling up the spring roll all the way to the end.

1. Serve the spring rolls with the dipping sauce.

Enjoy.