Vietnamese Spring Rolls

Experience the freshness of Vietnamese cuisine with these delightful spring rolls. Fresh veggies and aromatic herbs are wrapped in delicate rice paper, offering a refreshing appetizer that bursts with flavor. Served alongside a tangy dipping sauce, these rolls provide a healthy and satisfying start to any meal.

Prep time: 20 minutes
Cook time: 5 minutes
Serves: 4

Ingredients

8 rice paper wrappers

1 cup shredded carrots

1 cup thinly sliced cucumbers

1 cup thinly sliced bell peppers

1 cup fresh mint leaves

1 cup fresh cilantro

1 cup cooked shrimp, halved

1/4 cup crushed peanuts

1/4 cup hoisin sauce

2 tbsp rice vinegar

1 tbsp soy sauce

1 tbsp lime juice

1 tsp sugar

Instructions

1. Prepare all the vegetables and shrimp by slicing them thinly.

2. Fill a large bowl with warm water and submerge a rice paper wrapper until soft.

3. Lay the softened wrapper on a clean surface, and layer the ingredients: carrots, cucumbers, bell peppers, mint, cilantro, and shrimp.

4. Roll the wrapper tightly, folding in the sides as you go.

5. Repeat with the remaining wrappers and ingredients.

6. For the dipping sauce, mix hoisin sauce, rice vinegar, soy sauce, lime juice, and sugar in a small bowl.

7. Serve the spring rolls with the dipping sauce on the side.

Storage

Store leftover spring rolls in an airtight container lined with a damp paper towel in the refrigerator for up to 2 days.

Reheating

Reheat spring rolls by allowing them to come to room temperature. Optionally, warm them slightly in the microwave for 10 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.