These traditional Spring rolls are rolled with rice paper wraps and filled with shrimp, lettuce, fresh herbs, and rice noodles, then served with a chili-garlic citrus dipping sauce.
Recipe by: Mayumi Tavalero
Cook Times
Active Prep25
Hands-On Cook15
Hands-Off Cook5
Passive0
Total Time45 minutesminutes
Recipe Serving Size10
Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove
Bring a medium saucepan of water to a boil. Cook rice noodles 4-5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for about 10 seconds to soften. Lay wrapper flat on a cutting board. In a row across the center, place 3 shrimp, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold over lower edge of wrap over filling then turn in sides and roll up tightly to top end of wrapper (just like a burrito). Repeat with remaining ingredients.
For the nuoc cham:
In a small bowl mix together all the sauce ingredients. Serve spring rolls with nuoc cham on the side.
Notes: For vegetarian spring rolls substitute shrimp with dried shiitake mushrooms (reconstituted), bean sprouts, julliened cucumbers, and/or carrots (grated). For Nuoc Cham leave out the fish sauce and substitute 1 teaspoon soy sauce.
Reheating Instructions
When storing Spring rolls, do not allow them to touch or they may tear when pulled apart.