Spring Rolls - Vietnamese

by - 8:17 AM

d' Spring Rolls also 'Summer Rolls' -carrots, lettuce, bean vermicelli, Rice Paper wrappers. Best served with Peanut sauce, sriracha sauce, hoisin sauce & ceramics plate also hand made. This is the first time I am making this with the Vietnamese rice paper wrappers. It is very easy to make and it is very light and almost like a salad. Next time when I make it, I would like to use some fresh shrimps.

  • 50 g dry white vermicelli noodles
  • 1 cup frozen shelled edamame/lettuce
  • 10 rice paper sheets
  • 2 avocados, thinly sliced 
  • 2 red bell peppers, julienned
  • 1 carrot, julienned
  • 1 cup shredded red cabbage
  • 1 cucumber, seeds removed, thinly sliced
  • ½ cup (100 mL) peanut butter 
  • ½ cup (100 mL) hoisin sauce
  • 1 lime, juiced 
  • sweet chili sauce (optional)
  • toasted sesame seeds (optional)
  1. Add the rice noodles and edamame into separate bowls. Pour plenty of boiling water over each. Set aside for 5 minutes, then drain.
  2. Meanwhile, combine the peanut butter, hoisin sauce, and lime juice in a small bowl and whisk. Then add small splashes of water, 1 tsp (5 mL) at a time, and continue until you achieve your desired consistency.
  3. In a large shallow dish, soak 1 sheet of rice paper in warm water* for about 5 seconds. The rice paper will continue to soften even after removed from the water. Do not over-soak otherwise it will break.
  4. Let the excess water drip off the paper, then transfer the sheet to a large plate. In a line across the centre, add drained rice noodles, edamame, lettuce, avocado, and veggies.
  5. Wrap the salad roll like you would a burrito: folding in the sides, then tucking and rolling. 
  6. Serve the rolls with the peanut sauce or with a sweet chili sauce, and enjoy!

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