Vietnamese Fresh Spring Rolls
Fresh rice paper rolls filled with shrimp, herbs, and noodles.
- Prep
- 30 min
- Cook
- 5 min
- Total
- 35 min
- Active
- 30 min
- Serves
- 4
- Difficulty
- Medium
- Cuisine
- vietnamese
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Ingredients
dipping sauce
Steps
Boil the shrimp for 2 minutes until pink and just cooked through, then slice each in half lengthwise.
Cook the vermicelli per package directions, drain, and rinse with cold water.
Fill a wide shallow dish with warm water. Dip one rice paper wrapper for about 10 seconds until pliable.
Lay the softened wrapper flat and place lettuce, noodles, herbs, and 2 shrimp halves near the bottom edge.
Fold the sides in and roll tightly from the bottom like a burrito. Repeat with remaining wrappers.
Stir together hoisin, peanut butter, water, and crushed peanuts for the dipping sauce.
Serve the rolls whole or sliced in half with the dipping sauce.