How to Make Vietnamese Shrimp Rolls

These Vietnamese-style shrimp spring rolls are a refreshing change from the usual fried variety. Aside from being healthy and delicious, they are easy to prepare and make a perfect summertime appetizer.

Things You'll Need

• 1 package rice paper sheets
• 1/2 lb. shrimp, cooked, peeled and deveined
• 1 bunch cilantro
• 1 cup firmly packed basil leaves
• 2 cups blanched bean sprouts
• 1 head lettuce, shredded
• 1 package rice vermicelli
• 1 tsp. crushed red pepper
• Juice of 3 limes or 2 lemons
• 1-1/4 cup fish sauce
• 3 tbsp. sugar
• 1 tbsp. minced garlic
• 2 tbsp. grated carrots

Instructions

1. To prepare sauce, begin by soaking the crushed red pepper in the lime juice for a few minutes. Add the fish sauce, sugar and garlic and stir to dissolve the sugar. Just before serving, add the carrots. Refrigerated, in a covered container, the sauce will keep for up to five days.

2. Either poach the shrimp yourself or buy pre-cooked medium-sized shrimp that have been peeled and deveined. Slice in half lengthwise.

3. Boil vermicelli 2 to 3 minutes, then rinse in cold water and drain.

4. Separate cilantro into sprigs that are of the right size to go onto the rolls. Chop basil into bite-sized pieces.

5. Wet rice papers, one at a time and blot on paper towels.

6. Place some noodles, shrimp, lettuce, bean sprouts, basil and cilantro on each roll.

7. Fold in the sides, and wrap the top down and roll up, envelope style, keeping tension moderate (not too tight or loose).

8. Place it on a plate and cover with a very damp paper towel, while you finish the others.

9. Place some dipping sauce in a small bowl.

10. Serve shrimp rolls with dipping sauce and hot chili sauce if desired.

Tips & Warnings

• If you like hoisin sauce, just buy a jar at the store and use it as the dipping sauce. This will save some time.

• When folding the shrimp rolls, don't fold them too tightly or the rice paper may break.