Vietnamese Summer Rolls | 越南春卷

Updated at: Thu, 17 Aug 2023 09:03:42 GMT

Step 1

Clean and prepare all vegetables - slice carrot, cucumber, red cabbage into small strips, pick mint leaves and dice some garlic, set aside.

Step 2

Clean and devein the shrimp, start a pot of water with slices of ginger, scallion and cooking wine. Bring to boil, add in shrimp to cook for a minute. Remove cooked shrimp from the pot and cut shrimp into half, set aside.

Step 3

Heat up some cooking oil in a skillet; add in diced garlic to mix on medium heat for 10 seconds. Further add in Hoisin sauce, peanut butter sauce and fish sauce, pour water in to mix together until it’s fully resolved and the sauce texture becomes smooth. Transfer to a small bowl, top with crushed peanut /pine seeds.

Step 4

To soften dry rice paper, quickly dip the rice paper in a bowl of water, no longer than a few seconds. Lay a piece of butter lettuce over the lower edge of the rice paper. Then, top the lettuce with sliced vegetables, and /or mint. Next, line the shrimp about 1 1/2 inches below the top edge of the rice paper. By leaving a gap between the shrimp and vegetables, the shrimp will look more vibrant in the final roll because they will be covered by only one layer of rice paper.

Step 5

When you are ready to roll the spring roll, grab the lower edge of the rice paper with your thumbs and pointer fingers, lift, and roll up the spring roll. Use your other fingers to hold the filling together. Continue rolling the spring roll until you reach the shrimp. Fold the left and right sides of the spring roll toward the center (see photographs above). Finally, roll the spring roll all the way to the end.

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Crispy

Delicious

Easy

Fresh

Kid-friendly