A traditional Vietnamese appetizer, spring rolls are light, refreshing, and perfect as an afternoon snack, an elegant hors d’oeuvre, or a light dinner. The fresh flavors of mint, cilantro, and chives give these spring rolls an extra punch of freshness and a real taste of spring.
What You Will Need:
Spring Rolls
- 12 rice paper wrappers
- 8 oz. rice vermicelli (cooked according to package directions)
- 24 shrimp (steamed)–optional
- 1 pork tenderloin (roasted and thinly sliced)–optional
- 4 carrots (grated into long, thin strips)
- 1 cucumber (grated into long, thin strips)
- 1 cup mint leaves
- 1 cup cilantro fronds
- 1 cup scallions (julienned)
- 1 cup chives
Peanut Sauce
- 1/4 cup peanut butter
- 1 tbsp sriracha
- 1 tbsp. soy sauce
- 1 tsp. honey
- 1 lime (juiced)
- 1/4 cup water
Steps:
1.) Use a small zester to grate carrots into long thin strips.
2.) Do the same with the cucumber.
3.) Wash, dry, and prepare the mint, cilantro, chives, and scallion. Cut thick scallions lengthwise.
4.) Collect ingredients together–including vermicelli noodles, carrots, cucumbers, herbs, shrimp, and pork.
5.) Soak rice paper wrappers for ten seconds.
6.) Start wrapping! Layer rice noodles, carrots, cucumbers, herbs, shrimp, and pork. Salt lightly. Then roll, pulling one edge of the wrapper over the filling, tucking in the ends, and completing the roll.
7.) Once you’ve finished wrapping, whisk together the ingredients for the peanut sauce. Serve and enjoy!
