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Shrimp Spring Rolls with Sauce

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PREP TIME
20 min
COOKING TIME
5 min
TOTAL TIME
85 min
SERVINGS
4 servings
Dinner Vietnamese
Shrimp Spring Rolls with Sauce
Ingredients
  • 1/4 cup white vinegar
  • 1/4 cup fish sauce
  • 2 tablespoons white sugar
  • 2 tablespoons lime juice
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 2 ounces rice vermicelli
  • 8 large shrimp, peeled and deveined
  • 4 rice wrappers (8.5 inch diameter)
  • 2 leaves lettuce, chopped
  • 3 tablespoons finely chopped fresh mint leaves
  • 3 tablespoons finely chopped cilantro
  • 4 teaspoons finely chopped Thai basil
Instructions
1
Combine vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in a small bowl.
2
Set the prepared dipping sauce aside momentarily.
3
Fill a large container with lukewarm water, making sure it's at room temperature.
4
Add rice vermicelli noodles to the container and let them soak for 1 hour.
5
Bring a large pot of water to a rolling boil.
6
Carefully drop in shrimp and cook until they turn pink and curl up, about 1 minute.
7
Remove the cooked shrimp from the pot and drain off excess water. Slice each shrimp in half lengthwise.
8
Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute.
9
Remove and drain the cooked vermicelli noodles in a colander.
10
Immediately submerge the vermicelli noodles in cold water, stirring gently to separate them.
11
To assemble the spring rolls, dip 1 rice wrapper in a large bowl of lukewarm water for a few seconds to make it pliable.
12
Place the softened wrapper on a clean work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil.
13
Fold both right and left edges of the wrapper over the ends of the filling and roll up the spring roll.
14
Repeat this process with the remaining wrappers and ingredients.
15
Cut each roll in half and serve with the prepared dipping sauce.