Vietnamese Spring Rolls With Dipping Sauce
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Recipe Summary Vietnamese Spring Rolls With Dipping Sauce
These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce.
Ingredients | Low Calorie Pasta Recipes With Shrimp¼ cup white vinegar¼ cup fish sauce2 tablespoons white sugar2 tablespoons lime juice1 clove garlic, minced¼ teaspoon red pepper flakes2 ounces rice vermicelli8 large shrimp, peeled and deveined4 rice wrappers (8.5 inch diameter)2 leaves lettuce, chopped3 tablespoons finely chopped fresh mint leaves3 tablespoons finely chopped cilantro4 teaspoons finely chopped Thai basilDirectionsWhisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a 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. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.Info | Low Calorie Pasta Recipes With Shrimpprep:
20 mins
cook:
5 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
4
Yield:
4 spring rolls
TAG : Vietnamese Spring Rolls With Dipping SauceAppetizers and Snacks, Wraps and Rolls,
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