Vietnamese Spring Rolls
Dai Ga Si Faan recipe - undefined
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 18 raw shrimps
- 10 rice paper wrappers
- 1 cup mint leaves
- 1 1/2 cups coriander
- 5 leaves lettuce (or any salad leafy veg you prefer)
- 1 cucumber
- 5 green onions
- rice vermicelli noodles
- 3 tbsp peanut butter
- 3 tbsp hoisin sauce
- 1 tbsp light soy sauce
- 1 tbsp sriracha
- 1 tsp garlic
- 2 tbsp water
- 2 cloves garlic, minced
- 1 chilli, minced
- 1/2 lime juice
- 2 tbsp fish sauce
- 2 tsp sugar
- 4 tbsp warm water
Instructions
- 1
In a pot of boiling water, cook shrimp for 2-3 minutes. Set aside.
- 2
Cook rice vermicelli noodles according to package instructions. Rinse under cold water and drain. Cut the noodles in half so that it will be easier to separate and wrap into the spring rolls later. Set aside.
- 3
Mix and prepare the dipping sauce (peanut dipping sauce or Vietnamese dipping sauce).
- 4
Fill a large bowl with warm water. Dip one rice paper wrapper into water for about 10 seconds. Be careful not to over soak, as the wrapper will become too soggy as you wrap.
- 5
Lay the softened rice paper wrapper on a clean surface. On the lower third of the wrapper, place a small handful of lettuce leaves, herbs, rice vermicelli noodles, and other veggies. Place the shrimp near the centre of the rice paper, so that it will be easier to roll.
- 6
Gently fold the bottom of the rice paper and roll upwards, then fold the sides of the rice paper and continue to roll upwards to ensure a tight roll. Repeat the process for the remaining rolls.
- 7
Serve the spring rolls with peanut dipping sauce or spicy fish sauce.