Vietnamese Spring Rolls
Vietnamese Spring Rolls are made with rice paper, and are not fried or cooked in anyway after preparing. These are unique to Vietnam. Since the filling is seen through the rice paper, this way is very visual and eye appealing, this method is the unmixed method, more of a layered method. I have never used rice paper before so this will be a first when I make these as well. The trick here is to use 2 rice sheets per spring roll.
Ingredients
- 14 sheets rice paper, (I don't know how many is in a package, so I will update this.)
- 1 cup fresh mint leaves
- 250 grams cooked shrimp, peeled, deveined, tails removed, sliced in half lengthwise, (8 oz)
- 14 lettuce leaves
- 2 cups rice vermivelli noodles, aka glass noodles, cooked, cooled to room temp, chopped.
- 3 cups fresh bean sprouts
Instructions
- Thaw the rice sheets.
- Other than the rice sheets, get all of the ingredients prepped and ready to go, in bowls left to right, in the order listed.
- Get a large flat pan of hot water ready and near you. Place a clean cloth on the counter in front of you, this will be your work surface.
- When you have everything ready, take two sheets of rive paper and put them in the water for 10 seconds or so, until soft, remove from the water and for square sheets, one corner towards you, for round sheets, well, an edge near you.
- Working closest to you, Arrange 3 mint leaves, evenly spaced, near you, staring from the center and working out.
- Now place 4 shrimp halves in between the mint leaves.
- Now take a lettuce leaf and roughly tear that up, place that on top of the shrimp.
- Now add a small amount of vermicelli noodles on the lettuce.
- Add some bean sprouts.
- Then add 3 more mint leaves.
- Now tear up another lettuce leaf and top the mint.
- To roll, lift the corner towards you up over and away from you and roll, tightly, away from you, 1 revolution of the roll only.
- Fold the left and right sides towards the center.
- Now roll, tightly, until it is completely rolled. Set on a serving tray, space them apart so they do not stick together.
- Serve with dipping sauces of your choice, such as sweat and sour chili sauce.
Notes
I will price when I source the ingredients, for now I will say fair cost per serving.
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