Vietnamese Spring Rolls

Spring rolls are a healthier change from the fried variety (but almost as delicious!), and have become a warm-weather favorite. They are great as a simple and refreshing appetizer, especially when paired with the dipping sauces. The beauty of the Spring Roll lies in its versatility, you can make it your own and take or add any ingredients you'd like! 

Ingredients:

​​Spring Rolls:

• 8 Rice Wrappers
• 2 oz of Rice Vermicelli
• 12 Shrimp - Cooked, Peeled and Halved
• 1 1/3 Tbsp chopped fresh Thai basil
• 3 Tbsp Fresh Mint Leaves
• 3 Tbsp Fresh Cilantro
• 3 Large Carrots - Shredded
• Handful of Sprouts

Dipping Sauces:

• 4 tsp Fish Sauce
• 1/4 cup Water
• 2 Tbsp Fresh Lime Juice
• 1 Garlic Clove, Minced
• 1/2 tsp Garlic Chili Sauce
• 3 Tbsp Hoisin Sauce
• 1 tsp Chopped Peanuts

Method:

1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, drain and cool in cool water (so you can pick it up and place into your spring rolls!)
2. Fill a shallow pan with warm water. Dip one rice wrapper into the hot water for 3 seconds to soften and lay wrapper flat. In a row across the center, place 3 shrimp halves, a handful of vermicelli, basil, mint, cilantro, carrots and sprouts, leaving about 2 inches uncovered on each side. Fold the left and right sides inward, then tightly roll the wrapper away from you. Repeat with remaining ingredients. It's okay if they don't look perfect, they'll still taste delicious!
3. In a small bowl, mix the fish sauce, water, lime juice, garlic and chili sauce.
4. In another small bowl, mix the hoisin sauce and peanuts.
5. Serve your spring rolls with the fish sauce and hoisin sauce for dipping!

​** There are millions of ways to make these Spring Rolls your own: if you want to get fancy try adding thinly sliced boiled pork. You can also add lettuce, cucumbers, avocado, jicama, or daikon. You can also integrate your sauce inside of the Spring Rolls, or switch your grain up!