Vietnamese cuisine was one of my favorites during my first trip to Southeast Asia. I highly recommend taking a cooking class when you visit the country! I learned how to make fresh Vietnamese spring rolls during a cooking class in Hoi An, and they have been a favorite in my kitchen ever since. These fresh, flavorful rolls are not only easy to make, but also versatile: perfect as a light lunch or as a starter for a full dinner. They are always a hit with guests, and best of all? They are healthy and delicious!
Fresh Vietnamese Spring rolls
Ingredients
- Rice sheets
- Lettuce
- Cucumber
- Carrot
- Vermicelli noodles
- Shrimp (cooked)
- Mint
- Coriander
- Hoisin sauce
- Peanut butter
- Peanuts
- Chili
Instructions
Cook the vermicelli noodles according to the package and let cool. Cut the cucumber and carrot into thin strips and coarsely chop the peanuts.
Soak a rice sheet briefly in warm water. A few seconds is often enough. Place the sheet on a large plate. You will notice that the sheet becomes softer and stickier after a few seconds.
Then place a few lettuce leaves in the middle near the bottom of the sheet. Then place some vermicelli noodles, cucumber, carrot, shrimp, mint and coriander on top.
Fold the sides of the rice sheet inwards and roll it up tightly from the bottom. If you succeed the first time, bravo! It took me a few tries to get a nice spring roll.
For the dipping sauce, mix hoisin sauce with peanut butter and a little warm water in a bowl. Add chopped peanuts and some finely chopped chili for extra spice.
