Fresh Vietnamese Spring Rolls

Fresh Vietnamese Spring Rolls

Fresh Vietnamese Spring RollsFresh Vietnamese Spring RollsFresh Vietnamese Spring RollsFresh Vietnamese Spring Rolls

Have you ever been to Vietnam? If you have, you’ve probably tried these spring rolls and have fallen in love. If you haven’t: you will fall in love. Also, Vietnam is great and you should try to visit sometime. For realsies.

Fresh Vietnamese Spring rolls

Serves 4

adapted from DesignSponge

Ingredients for the spring rolls:

Rice paper (make sure they are suited for fresh spring rolls, there are lots of different kinds!)
500 grams of shrimps
1 cucumber, cut into thin strips
2 red bell peppers, cut into thin strips
4 carrots, cut into thin strips
1 crop of green lettuce, cut into thin strips
1 bunch of cilantro (we love cilantro, so we usually end up with 3 bunches)
1 bunch of mint
Rice vermicelli noodles

For the Peanut Sauce:

2 cloves of garlic, minced
1 tea-spoon of olive oil (or sesame oil if you’ve got it.)
10 table spoons of peanut butter
3 teaspoons of hoisin sauce
4 table spoons of water (we usually end up adding more, as this sauce thickens quickly)


Sweet and sour sauce

Start by cutting all the vegetables in thin strips. When you’re done, put them aside and start setting the table.

Cook the noodles as per instructions on the package. Allow to dry at room temperature.

Time to make the peanut sauce. This sauce is meant as a dipping sauce but I put it inside of my spring rolls. I like it better that way.

Put the olive oil (or optionally sesame oil) in a small saucepan and set it on medium-low heat. Add garlic and sauté for about 20 seconds. Do not let the garlic burn. Add peanut butter and hoisin sauce and continue to stir. When the sauce begins thickening, add water. Adjust to taste and continue to add water if it becomes too thick. Remove from heat and set aside.

You can now put everything on the table. Do not forget a flat bowl or pan filled with hot water. You need this to soften the rice paper.

To assemble rolls, dip single sheets of rice paper into hot water for a few seconds. Allow excess water to drain and quickly place on a plate. Add a layer of peanut sauce, some sweet and sour sauce and stack on the shrimps, softened noodles, lettuce, cucumbers, red peppers, carrot, cilantro and mint. Carefully roll closed and slice in half. SUPER YUMMY.

If you’re like me and love cilantro, buy some more cilantro and pile up!