Fresh Vietnamese Spring Rolls

I make these spring rolls at least twice a month and they’re definitely a favorite! They’re fresh, bright and go great with Thai Peanut Sauce. They an excellent side dish for Chicken Lettuce Wraps, Teriyaki Chicken or simply by themselves!

The freshest shrimp possible makes all the difference! There are several tips to keep the shrimp from curling. Peeling and scoring the bottom is the most common, but it’s hit or miss if you’re not carefully watching them closely. I’ve found that skewering them with a toothpick while boiling them ensures that they maintain their shape. Simply remove the toothpick once they’re done cooking.

It’s extremely critical to have all of your ingredients set up and ready to go before wetting the rice paper and it’s more likely to tear. If you’re making a hot dish to go with your spring rolls, you can make them ahead of time and store them, uncovered, in the fridge. Just be sure to not let them touch for an extended period of time. They tend to fuse together and trying to separate them leads to tears and rips in the rolls.

Fresh Shrimp Vietnamese Spring Rolls

Servings: 3 Cook Time: 20 Minutes

• 3 rice Spring Roll Wrappers
• 12 large Shrimp; deveined and peeled
• 1 Tablespoon Old Bay seasoning
• 1 cup Lettuce; chopped
• 1/2 cup carrot; shredded
• 1/2 cup cucumber; shredded
• 1 ripe Avocado; sliced into 12 pieces
• 2 Tablespoons Cilantro; chopped
• 1 teaspoon Thai Basil; chopped
• 2 oz. Rice vermicelli; cooked, drained and chilled
• 3 Tablespoons Pickled Red Onion

Spicy Thai Peanut Sauce

• 2 Tablespoons Sesame Oil
• 1 clove Garlic; grated
• 1/2 teaspoon Ginger; grated
• 1 cup Chunky Peanut Butter
• 2 Tablespoons Hoisin Sauce
• 1 teaspoon Lime Juice
• 1 Tablespoon Fish Sauce
• 1/4 cup Soy Sauce
• 2 Tablespoons Brown Sugar
• 1 Tablespoon Garlic-Chile paste (or Sriracha)

Heat a saucepan over medium heat, and add the sesame oil, garlic and ginger. Sauté until fragrant then add in the remaining peanut sauce ingredients. Add cold water 1 tablespoon at a time until it reaches your desired consistency. Reduce the heat to low and cover until the rolls are ready.
Bring a small pot of water to a boil and add in the Old Bay seasoning and shrimp; cook for 3 minutes or until they turn pink. Use a slotted spoon to remove the shrimp from the water and set aside on a plate.
Run the rice wrappers under warm water and place on cutting board. Working quickly, add 4 of the cooked shrimp to the wrapper, forming a row. Layer 1/3 of the avocado slices, lettuce, carrots, cucumber, herbs, pickled onion and vermicelli. Wrap tightly, being careful not to tear the wrapper. Place on a small platter and repeat with the remaining rolls. Chill for 10 minutes.
Stir the peanut sauce and check it’s consistency, adding water if needed. Scoop into sauce dish and serve with Spring Rolls.
Enjoy!