Vietnamese Crystal Shrimp Spring Rolls
Fresh rice-paper spring rolls filled with vermicelli, vegetables and shrimp, served with a hoisin peanut dipping sauce. A Vietnamese classic.
Ingredients
| 1/2 cup (120 ml) | Hoisin sauce |
| 3 tbsp (45 g) | Creamy peanut butter |
| 4 tbsp (60 ml) | Water |
| 1 tbsp (15 ml) | Rice vinegar |
| 4 oz (95 g) | Rice vermicelli noodles |
| 1 | Medium carrot, peeled and julienned |
| 2 cups (85 g) | Shredded lettuce |
| 8 | Round rice paper sheets, 8" (20 cm) |
| 1/2 cup (25 g) | Vietnamese basil leaves |
| 1/2 cup (25 g) | Fresh cilantro leaves |
| 8 oz (240 g) | Cooked, peeled shrimp, cut in half lengthwise |
Instructions
Makes 8 rolls.
For the Hoisin Peanut Dipping Sauce: Combine the hoisin sauce, creamy peanut butter, water and rice vinegar, then set aside until ready to serve.
For the Spring Rolls: Cook the rice vermicelli noodles in boiling water for about 5 minutes, or until al dente. Shock them in ice water to stop the cooking process, and drain them well. Combine the noodles, carrot and lettuce to make the filling.
Soak the rice paper in warm water for about 15 seconds, until it starts to soften, and then place it on your cutting board. Place about 1/2 cup (25 g) of the vegetable filling in the center of the wrapper and top it with the basil, cilantro and two shrimp pieces.
Roll from the bottom up, containing the filling with your fingers. Once the bottom skin rolls over once, push down to flatten it a little. Fold in two sides snugly, and then roll up the parcel. Lay it seam-side down on a serving plate. Serve with the Hoisin Peanut Dipping Sauce.