How you doin’? As the weather continues to heat up, I am always looking for “cool” foods that don’t require much cooking. I grew up on Asian foods (I probably learned to eat with chopsticks before a knife and). My Saigon Fresh Shrimp Spring Rolls recipe is a great Asian dish with training wheels that doesn’t require a lot of skill… just a little practice and patience to learn how to roll the rolls correctly, tight and neat.
You may need to buy a few specialty Asian products from your local Vietnamese market, but most of the ingredients can easily be found locally. Make sure that you have all your ingredients prepped, sliced and cooked beforehand though as this will make assembling these fresh spring rolls more efficient.
The dipping sauces adds the custom flavors. You should be able to find most in large supermarkets with an Asian section or a local Vietnamese market. The unique flavors are derived from palm sugar, lime juice and the hot sauce.
I think you’ll find Saigon Fresh Shrimp Spring Rolls are a light and refreshing change from the Chinese fried variety. Use them as a summertime appetizer or a light lunch. The delicious sauces make a difference.
Prep time: 45 minutes
Cook time: 5 minutes
Yield: 8 larger spring rolls
For the sauces
4 teaspoons Vietnamese fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons palm sugar
1/2 teaspoon garlic-chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts
For the spring rolls
2 ounces Asian rice vermicelli (dry weight)
8 large rice wrappers (8-1/2-inch diameter)
8 large cooked shrimp, peeled, deveined and cut in half
1-1/3 tablespoons chopped fresh Thai basil (different from Italian basil)
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
To make the sauces
To make the spring rolls
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