- 7
- 45 mins
- 50 mins
Ingredients
- 14 About 14 edible rice papers (also called rice wrappers sometimes)
- 1 About 1 cup fresh mint leaves
- 7 About 7 oz cooked shrimps, peeled and sliced in half lengthwise (I weighted them before peeling them)
- 14 About 14 lettuce leaves
- 2 About 2 cups cooked rice vermicelli, cold
- 3 About 3 cups fresh bean sprouts
- 4 tbsp rice vinegar
- 4 tbsp fish sauce
- 1 cup water
- 1 tbsp sugar
- 1 garlic clove, crushed (optional)
- 1 tbsp grated carrots (optional)
Preparation
Step 1
Vietnamese Fresh Spring Rolls – Step by Step Recipe
First things first, you are going to see my hands a lot in this post. This is a -very detailed- step by step recipe, with a looot of pictures so I tried to make my hands look pretty with fuchsia nail polish. Hope you’ll like it.
How to Make Vietnamese Fresh Spring Rolls - Step by Step Recipe
Makes about 7 rolls
Directions
Start by softening the rice papers. I like to use two rice papers per roll, just to make sure they don't break. Fill a large bowl with warm water. Dip two rice papers (or one) very carefully and gradually for about 1 minute, until totally soften. Lay rice papers on a clean cloth. (See the pictures, they explain the process way better than I do).
Arrange about 4 beautiful mint leaves at the bottom of the rice paper, then about 4 shrimp halves. Top with a lettuce leaf, a small handful of vermicelli and a small handful of bean sprouts (there's no photo of the bean sprouts part because I wasn't able to find any the day I took the pics!). Add additional mint leaves. That's the moment when you can actually add pretty much anything you have in mind -and in you fridge- (think cilantro, peanuts, chicken, parsley...). Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side.
. In a sauce pan, combine rice vinegar, fish sauce, water and sugar. Heat until sugar is dissolved, then let cool completely. Add garlic and carrots. It keeps about a week in the fridge.