Vietnamese Spring Roll Recipe by Geoff Mackay

by Geoff Mackay on December 2, 2010

Vietnamese spring roll

Vietnamese spring roll

One of the best things in life for me is cooking and food. I love the Food Network and some of my favorite shows are Top Chef, Iron Chef and Diners Drive Ins and Dives.

I like to think of myself as a amateur cook and I  am always looking for recipes.

I love Asian food particularly Vietnamese food. One of my all time favorite foods is the Vietnamese spring roll.

Here is my recipe on how to make the perfect spring roll.

Hope you enjoy it.

   * 2 ounces rice vermicelli

   * 8 rice wrappers (8.5 inch diameter)

   * 8 large cooked shrimp – peeled, deveined and cut in half

   * 1 1/3 tablespoons chopped fresh Thai basil

   * 3 tablespoons chopped fresh mint leaves

   * 3 tablespoons chopped fresh cilantro

   * 2 leaves lettuce, chopped

   * 4 teaspoons fish sauce

   * 1/4 cup water

   * 2 tablespoons fresh lime juice

   * 1 clove garlic, minced

   * 2 tablespoons white sugar

   * 1/2 teaspoon garlic chili sauce

   * 3 tablespoons hoisin sauce

   * 1 teaspoon finely chopped peanuts

1.   Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

4. In another small bowl, mix the hoisin sauce and peanuts.

5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

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