| By: Jennifer Dam |
Spring rolls are a well-known dish within and outside Vietnam. Spring rolls fit well into the contemporary style of eating, as not only are they a healthy meal choice, but they are fresh and delicious. They are also extremely adaptable because almost anything can be rolled into them. This dish is simple to prepare, uses simple ingredients, but it is anything but simple in flavor. Combined with its notorious peanut dipping sauce, spring rolls are an explosion of texture and flavor in the best way possible. They are a wonderful appetizer to bring out during warmer seasons, eat as a healthy snack, or take on the go.
Ingredients
Yield: 12 rolls
Prep time: 30 minutes
Cooking time: 15 minutes
Spring Rolls (Gỏi Cuốn):
1.5 lb shrimp
3 carrots
1 head of lettuce
1 pack of rice paper (Bánh Tráng)
1 pack of rice vermicelli
Peanut Dipping Sauce (Tương Chấm Gỏi Cuốn):
3 tbsp hoisin sauce
2 tbsp peanut butter
1 clove garlic (finely chopped)
1/3 cup water
Sriracha or chili (optional)
Crushed peanuts for garnish (optional)
Cooking Instructions
Preparation Steps:
Gather your shrimp. Defrost it, if necessary, split and devein.
In a pot with enough water to cover the shrimp, boil the shrimp. Boil for about 1-3 minutes on medium-high heat. The shrimp is cooked when it turns from gray/translucent to orange in color.
Allow the shrimp to cool; then remove shells, tails, and any additional deveining if necessary. Cut each piece of shrimp in half along the body. Place into a bowl.
Boil your rice noodles on medium-high heat. There should be enough water so the noodles are submerged. Cooking time may vary by packet/brand of noodles, but it is typically 5-8 minutes. *Note* I usually buy vermicelli noodles in bulk. For this yield, I used 3 groupings of the noodles.
Drain the noodles in a colander and rinse with cold water. This stops the noodles from cooking. Allow the noodles to dry. The noodles are done when they go from wet & slimy to dry & sticky.
Rinse and shred the carrots and lettuce. Place into separate bowls.
Set all the bowls aside.
Spring Roll Instructions:
Fill a large bowl (larger than rice paper) with warm/hot water
Take a piece of rice paper and quickly submerge it in the bowl of water. It just needs to be dipped in and should be firm when removed from the water.
Place the rice paper on a flat plate or board. Place some noodles, vegetables, and 2-3 pieces of shrimp in the middle of the paper. If you want your roll to be more aesthetic, then begin by placing the shrimp first, with the orange skin facing down. Add carrots, lettuce, then top with noodles.
Fold the left and right sides of the paper towards the center. Then fold the bottom half of the paper upwards towards the center. Then roll everything upwards. Apply enough pressure so the contents are more compact.
*Note* The longer the paper is left sitting out, the stickier it will become, and can be more difficult to handle.
Peanut Dipping Sauce:
In a bowl, combine the peanut butter, hoisin sauce, and garlic.
Add the water and continue to add more water until you reach your desired sauce consistency.
Add sriracha if you want more spice, and top with crushed peanuts.
Notes
Be creative with your rolls. You may substitute shrimp with other slices of protein, such as tofu, pork, beef, or chicken. Rice noodles may be substituted with glass noodles. Other vegetables may be added as well, such as cucumbers, cilantro, and mint. Fruit, such as slices of mango, are also popular.
