Vietnamese Fresh Spring Rolls. Spring’s arrived and what better way to ring it in than with some Fresh Spring Rolls? These are a staple of Vietnamese cuisine and are also known as Gỏi Cuốn. These are a great way to eat clean and they’re great as an appetizer but substantial enough as a standalone meal. Yes, I know my wrapping skills need work, but no matter what they look like, they still taste great and that’s the truth! Thanks to my pal Bee for sharing her sauce recipe with me! I added a few twists, enjoy! These are so simple and fun to make.
8 Rice Paper Wrappers
8 or more large shrimp (i.e. Argentinian) cooked, peeled and halved
2 cups Butterhead/Green Leaf Lettuce
1/4 cucumber, peeled and chopped into strips
4-5 tbsps mint, chopped
1 avocado, sliced
1 Jalapeño pepper, seeded and sliced
2 cups vermicelli, cooked
1 handful Cilantro, chopped
4 tbsps smooth peanut butter
3 tbsps Hoisin Sauce
1 tsp Sesame Oil
1 tbsp Fish Sauce (optional)
Chopped peanuts (optional)
1. In small bowl, mix sauce ingredients together and set aside.
2. Soak rice paper wrappers briefly in warm water in batches of 2-3 at a time till softened.
3. Gently place individual wrapper on clean, flat surface and assemble lettuce, avocado, cilantro, jalapeño, vermicelli, cucumber, mint and shrimp onto it. Refer to carousel gallery for visual.
4. Fold-in left and right corners slightly and then proceed to fold other two edges of wrap over tightly, being super careful.
5. Once folded over fully, transfer roll to serving plate. Repeat till you have 8, serving 4 people. Serve within 20-30 minutes with sauce. Might we suggest also La Presserie‘s Thai Mango Cold Pressed Salad Dressing?
(Photo credit: Mr. Will Wong)
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