Vietnamese Spring Rolls
These are so much fun to make. Ask your guests to join in rolling these delicious appetizers.
Ingredients
- 16 6” rounds rice paper
- 8 lettuce leaves washed dried and torn or chopped. (I use Bibb)
- 2 cups rice vermicelli cooked, rinsed and drained.
- 1 cup peeled shredded carrots
- ½ cup each fresh mint leaves Thai basil leaves, and cilantro
- Fried tilapia pieces or grilled shrimp that’s split lengthwise in half
- Dipping Sauce
- 4 tsp. fish sauce
- ¼ cup water
- 2 Tbs. fresh lime juice
- 1 clove garlic minced
- 2 Tbs. white sugar
- ½ tsp. garlic-chili paste
- Mix all ingredients in a small bowl
- Peanut Sauce
- 3 Tbs. peanut butter
- 3 Tbs. soy sauce
- 2 Tbs. lime juice
- 1 tsp. fresh minced ginger
- 1 clove garlic minced
- 2 tsp. honey
- Sriracha as desired for heat
- Combine all ingredients in bowl and stir until smooth. May be doubled if needed.
Instructions
- Dip a sheet of rice paper into a bowl of hot water for several seconds and lay on damp towel.
- Working on bottom third of rice paper, spread a bit of lettuce, rice vermicelli, carrots, herbs, and cooked fish. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Repeat with remaining ingredients.
- Serve rolls immediately or lightly cover with damp cloth. Serve with dipping sauce and/or peanut sauce.
