How to Make Vietnamese Fresh Spring Rolls - Step by Step

How to Make Vietnamese Fresh Spring Rolls - Step by Step , By www.uniquegiftstips.com .

Follow my step-by-step recipe to make the most amazing Vietnamese Spring Rolls at home! Filled with cooked shrimp, mint leaves, bean sprouts and vermicelli noodles, these summer rolls make for an Asian appetizer or healthy light meal

Total Time: 50 Minutes, Servings: 7 Servings

Ingredients :

For the Vietnamese Fresh Spring Rolls:
14 round rice paper wrappers the brand linked is my favorite
1 cup fresh mint leaves
7 oz cooked shrimp 200g, peeled and sliced in half lengthwise (I weighted them before peeling them)
14 lettuce leaves
2 cups cooked rice vermicelli noodles cooled down
3 cups fresh bean sprouts
For the Sauce:
4 tbsps rice vinegar
4 tbsps fish sauce
1 cup water
1 tbsp sugar
1 clove clove crushed (optional)
1 tbsp grated carrots optional

Instructions :

For the spring rolls:
Start by softening the rice papers. I like to use two rice papers per roll, just to make sure they don't break.
Fill a large bowl with warm water.
Dip two rice papers (or one) very carefully and gradually for about 1 minute, until totally soften.
Remove from the bowl carefully.
Lay rice papers on a clean cloth.
Make sure they lay flat and straighten out the odd wrinkle.
Arrange about 4 beautiful mint leaves at the bottom of the rice paper.
Then top with about 4 shrimp halves.
Top with a lettuce leaf...
...a small handful of vermicelli...
and a small handful of bean sprouts (there's no photo of the bean sprouts part because I wasn't able to find any the day I took the pics!). Add additional mint leaves.
That's the moment when you can actually add pretty much anything you have in mind -and in your fridge- (think cilantro, peanuts, chicken, parsley...). Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side.
Now the rolling part. Fold uncovered sides inward, then tightly roll the rice paper, as shown on the pics. Repeat with remaining ingredients.
For the sauce:
In a saucepan, combine rice vinegar, fish sauce, water and sugar. Heat until sugar is dissolved, then let cool completely. Add garlic and carrots. It keeps about a week in the fridge.
Serve your homemade spring rolls with the sauce and enjoy!