Vietnamese Spring Rolls


20 large cooked shrimp
1/4 lb of cellophane rice noodles
20 rice paper wrappers. about 6 and 1/2 inches round
40 fresh mint leaves
10 garlic chives, cut in halves (available at Asian grocery's)
3 tbs fish sauce
3 tbs hoisin sauce
1 hot red chili, chopped
1 tbs roasted unsalted peanuts chopped
1 tbs lemon juice
  • To make the dipping sauce, combine the fish sauce, hoisin, hot chili pepper, roasted peanuts and lemon juice and combine well.
  • Peel and devein the shrimp and poach in simmering water until pink.
  • Cut the shrimp in half.
  • Soak the rice noodles for 5 minutes in a bowl with enough hot water to cover.
  • Drain well and chop the noodles into shorter lengths.
  • Working with one rice paper at a time, dip into a bowl of warm water. Leave for about 30 seconds or until wrapper becomes soft and pliable, then remove.
  • Be careful with the wrappers as they can tear easily.
  • Place 1 softened wrapper on a work surface and spoon about 1 tbs of the noodles along the bottom third of the wrapper, leaving enough space at the sides to fold the wrapper over.
  • Top with 2 mint leaves and 2 shrimp halves.
  • Fold in the sides towards each other and firmly roll up the wrapper, adding a piece  of garlic chive as you roll so it points out of one side.
  • Repeat with the remaining wrappers and ingredients and place the spring rolls, seam side down on a serving plate.




20 min


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