Vietnamese Style Spring Rolls

By garciamoss

Ingredients

• 24 medium sized shrimps, peeled and deveined
• 4 oz thin rice noodles, soaked
• Salt and pepper
• 1 tsp sesame oil
• 12 round 8.5-inch diameter rice wrappers
• 6 sprigs Thai basil, stems removed
• 12 small Romaine lettuce leaves, stem removed
• 1 small carrot, julienned
• 1 small cucumber, julienned
• Dipping Sauce
• 1/4 cup garlic chili sauce
• 2 tbsp lime juice
• 2 tsp sugar
• 1 tbsp soy sauce
• 1/2 tsp sesame oil

Details

Adapted from rotinrice.com

Preparation

Step 1

Bring a medium pot of water to boil. Lightly salt the water. Add shrimps and cook for about 2 minutes or until shrimps curl and turn pink. Remove and drain. Add rice noodles and cook for about 3 minutes. Remove and drain. Toss noodles with salt, pepper, and sesame oil.

Slice shrimps into half lengthwise but not all the way, leaving the last ½ inch of tail end uncut.

This allows shrimp to be splayed so that it is easier for it to be rolled in wrapper.

Combine all dipping sauce ingredients in a small bowl.


To assemble spring roll:
Fill a large shallow bowl with warm water. Dip one rice wrapper into warm water and remove quickly. Lay wrapper on a cutting board. Rice wrapper will soften. Place 3 to 4 basil leaves about 1/3 way from the edge. On top of basil, place one lettuce, 3 to 4 strips julienned carrots and cucumber, a small amount of rice noodles, and another 3 to 4 basil leaves followed by 2 full shrimps.

Fold wrapper onto shrimp, roll so that the basil at the bottom is now on top. Fold in sides and finish rolling. Repeat with remaining ingredients.

Slice roll diagonally in half and serve with dipping sauce.