This recipe was featured in the Huffington Post
Spring is upon us, and I cannot think of a better way to embrace it than with these Vietnamese spring rolls! They’re not only super tasty, but also healthy and packed with layers of flavoursome, crunch. They’re also a refreshing change from the usual fried spring rolls. They’re great as a cool summertime appetizer, or even as a main dish, especially when dipped in this homemade zesty peanut sauce.
Spring rolls are so versatile because you can put whatever you want in them. And they’re a great way to use up use up veggies in your fridge. Instead of prawns, try chicken or tofu. And for an extra punch of colour try thinly sliced roasted beets, or braised purple cabbage. Switch up the greens by adding different types of lettuce or even cilantro.
Vietnamese Spring Rolls
Source: Carolyn Berry
*Makes 8 rolls
For the rolls:
- 8 (8-1/2-inch) round rice paper wrappers
- 4 oz brown rice vermicelli noodles
- 8 large cooked shrimp – peeled, deveined and cut in half OR 24 small cooked shrimp
- 1 avocado, sliced lengthwise
- 16 fresh basil leaves(2 for each roll)
- 16 fresh mint leaves (2 for each roll)
- 1 small bunch spinach
- 1 cup mung bean sprouts
- 1 English cucumber, sliced very thin and seeds removed. Length should be ~5 inches long (I used approx 1/3 of the cucumber)
- 1 red bell pepper, sliced very thin
- 1 yellow bell pepper, sliced very thin
- 1 carrot, sliced very thin (~5 inches long)
For the peanut sauce:
- 1/3 cup natural peanut butter
- 1/4 tsp ginger, minced
- 2 tbsp low sodium soy sauce
- 1/2 tsp thai chili sauce
- 2 tbsp rice vinegar
- 2 tbsp warm water
For the rolls
- Cook the rice noodles according to the package directions. Drain and set aside.
- Arrange all prepared salad roll ingredients on a large plate or tray.
- Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with hot tap water. Completely submerge 1 wrapper at a time until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on a large cutting board.
- Click here for a step-by-step tutorial with pictures. On the bottom center of the rice paper place 2 shrimp halves beside each other, cut side up, leaving about 1 inch of space on each side. Layer a few sticks of carrots, red and yellow peppers, and cucumber on top of the shrimp. Then add 1/4 cup of the rice noodles over the vegetables, followed by a few bean sprouts, 2 of the mint leaves, 2 of the basil leaves, and 2 large spinach leaves. Add in 1 slice of avocado wherever it fits.
- Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top.
- If not serving immediately, keep the rolls tightly covered with plastic wrap at room temperature for up to 2 hours. Serve with the peanut sauce for dipping.
For the peanut sauce:
- Whisk all ingredients together in a small bowl and set aside. Add more warm water if needed to achieve your desired consistency.