These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 50 minutes
Prep time: 45 minutes
Cook time: 5 minutes
Yield: 8 spring rolls
Ingredients:
| 2 ounces rice vermicelli |
| 8 rice wrappers (8.5 inch diameter) |
| 8 large cooked shrimp – peeled, deveined and cut in half |
| 1 ⅓ tablespoons chopped fresh Thai basil |
| 3 tablespoons chopped fresh mint leaves |
| 3 tablespoons chopped fresh cilantro |
| 2 leaves lettuce, chopped |
| 4 teaspoons fish sauce |
| ¼ cup water |
| 2 tablespoons fresh lime juice |
| 1 clove garlic, minced |
| 2 tablespoons white sugar |
| ½ teaspoon garlic chili sauce |
| 3 tablespoons hoisin sauce |
| 1 teaspoon finely chopped peanuts |
Steps:
- Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Nutrition Facts:
Calories 82.4 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 0.7 g, Fiber 0.6 g, Protein 3.3 g, Saturated Fat 0.1 g, Sodium 305.4 mg, Sugar 5.2 g