The colorful Vietnamese spring rolls are perfect to make during spring or summer. It brings a bright and refreshing change to the table. The multi colored vegetables wrapped in clear rice paper is not only pleasing to the eye, it is also healthy for the body. They are more delicious when dipped in your favorite sauce.
One day my daughter showed me a picture and said, “mommy, instead of making Indian food all the time, you should try something like this. “It looks so yummy.” I was a little suspicious about the rice paper. I did some research and decided to make it. I learned that rice paper is made of rice flour, tapioca flour, salt, and water. Finally I made spring rolls and my family loved it. I think rice paper is an amazing creation, I could think of so many possibilities with it. The best part about is that it is clear, and it is edible.
The peanut sauce I made to go along with it is creamy, savory, sweet, and spicy. If you don’t want it spicy, just don’t add the chili flakes. I think the the South Indian in me is craving for the spicy flavor in my sauce. If you make this spring rolls one time, you will want to make it again.
Ingredients for Spring rolls
10-20 medium cooked shrimp
1 pack Vermicelli rice noodles
1 small bunch cilantro
1 small bunch mint leaves
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1-2 cucumber, julienned
2 leaves of lettuce
1 carrot
1/4 piece of purple cabbage
Handful fresh cilantro
5 large green lettuce leaves
Marinate the cooked shrimp in black pepper, salt, and lime juice. Set this aside.
Cut all vegetables into thin length wise pieces and set a side.
Fry the cooked shrimp for a minute or two. Be sure not to over cook it.
Add a had full of rice noodles in a bowl and soak it in boiling water for 5 min or until soft. Drain and rince with cold water.
Add about 1 inch water to a deep dish
Plce the rice wrapper into the water for about 3-5 seconds. It shouldn’t be too soft when you remove it from the water. It will get softer as you fill it with ingredients.
Place it on a clean cutting board.
Gather all the ingredients and assessable as you like it. I made vegetable spring roll, shrimp spring roll, and rice noodles spring roll. Don’t put the spring rolls on top of each other, the rice paper sticks together. It is best to serve the spring rolls on the same day. If you need to store them, you need to wrap it separately in foil paper and store in the fridge.
Peanut Sauce
Ingredients Peanut Sauce
2 tableu peanut butter
1 tablespoon soy sauce
1 tablespoon honey
1/2 teaspoons ginger garlic sauce
1/2 teaspoon red chili flakes
1/2 of lemon juice or as needed
Mix all ingredients together in a bowl, and serve with spring rolls. Sent from my iPhone
