Vietnamese fresh spring rolls recipe for six
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This recipe makes 12 Vietnamese fresh spring rolls for six people as an appetizer or light meal. The rolls are fresh, not fried.
Ingredients
Rice paper wrappers
12 wrappers
Large raw shrimp
1 pound
Rice vermicelli noodles
4 ounces
Butter lettuce
1 head
English cucumber
1
Carrots
2
Fresh mint leaves
1 cup
Fresh cilantro
1 cup
Creamy peanut butter
1/2 cup
Hoisin sauce
3 tablespoons
Lime
1
Low-sodium soy sauce
1 tablespoon
Water
1/4 cup
How to make it
- Poach shrimp until pink, cool, then halve lengthwise. 2. Cook vermicelli, rinse under cold water, and drain. 3. Cut cucumber and carrots into thin matchsticks. 4. Whisk peanut butter, hoisin, lime juice, soy sauce, and water for dipping sauce. 5. Soften one rice paper wrapper in warm water for a few seconds. 6. Layer lettuce, noodles, vegetables, herbs, and shrimp, then roll tightly. 7. Repeat and serve promptly with peanut sauce.
FAQ
Who is "Vietnamese fresh spring rolls recipe for six" for?
This recipe makes 12 Vietnamese fresh spring rolls for six people as an appetizer or light meal. The rolls are fresh, not fried.
What do I need to buy for "Vietnamese fresh spring rolls recipe for six"?
This list has 13 items, including Rice paper wrappers, Large raw shrimp, Rice vermicelli noodles, and Butter lettuce. Cross off what you already own, then buy the rest.
Do I need every item on "Vietnamese fresh spring rolls recipe for six"?
No. Use it as a starting checklist for Vietnamese fresh spring rolls recipe for six. Cross off what you already have—often that includes Rice paper wrappers—and add anything your situation still needs.
Does "Vietnamese fresh spring rolls recipe for six" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Poach shrimp until pink, cool, then halve lengthwise. 2. Cook vermicelli, rinse under cold water, and drain. 3. Cut cucumber and carrots into thin matchsticks. 4. Whisk peanut butter, hoisin, lime juice, soy sauce, and water for dipping sauce. 5. S…
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