Vietnamese Fresh Spring Rolls
Translucent rice paper rolls with shrimp and herbs.
About This Recipe
Light and refreshing rolls wrapped in soft rice paper, filled with prawns, vermicelli, and fragrant herbs, served with hoisin-peanut dipping sauce.
Ingredients
Serves 4
- 12 pcsrice paper wrappers
- 200 gcooked prawns
- 100 grice vermicelli
- 1 cupmixed herbs (mint, basil, coriander)
Instructions
- 1
Prep fillings
Cook vermicelli, halve prawns lengthwise, and wash herbs.
- 2
Wrap rolls
Dip rice paper in warm water, lay flat, add fillings, and roll tightly tucking sides in.
- 3
Make sauce
Mix hoisin sauce, peanut butter, and a splash of water. Serve as dipping sauce.
Pro Tips
- →
Don't over-soak rice paper or it will tear.
Variations
- •
Add mango slices for a fruity twist.
Storage
Cover with damp cloth and eat within a few hours.
History & Origin
Nutrition Facts
Per serving (200g) · 4 servings total
Time Summary
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