Vietnamese Fresh Shrimp Spring Rolls
Light and refreshing fresh spring rolls filled with succulent shrimp, rice vermicelli, and crisp vegetables, served with a savory dipping sauce.
Ingredients
- Rice Paper1.5 sheets
- Rice Vermicelli Noodle3 g
- Fish Sauce1 tbsp
- Garlic0.5 clove
- Sesame Oil1.5 tsp
- Shrimp90 g
- Lettuce20 g
- Mint5 g
- Cilantro5 g
- Lime0.5 whole
- Sugar0.5 tsp
- Chili0.3 whole
- Water1 tbsp
Instructions
- 1Step 1
Bring a small pot of water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Drain and set aside to cool. Cook the rice vermicelli according to package instructions, drain, and rinse with cold water.
- 2Step 2
Prepare the dipping sauce: In a small bowl, combine fish sauce, juice from half a lime, sugar, minced garlic, finely sliced chili (if using), and water. Stir until sugar dissolves. Stir in the sesame oil.
- 3Step 3
To assemble: Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for 10-15 seconds until pliable. Lay it flat on a clean surface.
- 4Step 4
Arrange a small amount of lettuce, mint, cilantro, and vermicelli on the lower third of the wrapper. Place a few shrimp halves on top.
- 5Step 5
Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll tightly from bottom to top to create a compact spring roll.
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