Vietnamese·non-vegetarian·easy

Easy To Make Spring Rolls

Name: Easy To Make Spring Rolls
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 0.5 cup you can use regular basil; 1.0 small head boston lettuce; 1.0 small chili pepper; 0.25 cup fish sauce; 0.5 cup coriander leaves; 1.0 clove garlic; 2.0 tablespoons lime juice; 0.5 cup mint leaves; 4.0 servings bell pepper; 0.25 cup rice vinegar; 8.0 large shrimp; 8.0 8-inch spring roll wrappers; 1.0 tablespoon sugar; 0.25 cup water; 4.0 servings nuoc cham; 4.0 servings nuoc cham

Alright, folks, let me tell you about these Easy To Make Spring Rolls that will knock your socks off! Trust me, I've had my fair share of spring roll mishaps, like the time I accidentally used wasabi instead of avocado (yikes!). But hey, we all learn from our mistakes, right? Now, for a little twist to the original recipe, here's a tip from yours truly: when assembling your spring rolls, make sure to dip the rice paper wrapper in warm water for just a few seconds. This will make it easier to roll without tearing, and you'll avoid a sticky situation (literally). Picture this: you've got fresh basil, crunchy bell pepper, and a medley of herbs all wrapped up in a delicate rice paper. One bite and you'll be transported to the streets of Hanoi! And let me tell you, the combination of flavors from the fish sauce, lime juice, and garlic is pure magic. So, go ahead, give these spring rolls a try. Your taste buds will thank you, and who knows, you might even discover a new favorite dish to impress your friends with at your next dinner party!

20 min(prep 20 + cook 0)

4 servings

150 kcal

4.9

Ingredients

you can use regular basil0.5 cup
boston lettuce1.0 small head
chili pepper1.0 small
fish sauce0.25 cup
coriander leaves0.5 cup
garlic1.0 clove
lime juice2.0 tablespoons
mint leaves0.5 cup
bell pepper4.0 servings
rice vinegar0.25 cup
shrimp8.0 large
spring roll wrappers8.0 8-inch
sugar1.0 tablespoon
water0.25 cup
nuoc cham4.0 servings
nuoc cham4.0 servings

Nutrition

150 kcalper serving

Protein8g22%

Carbs20g56%

Fat5g14%

Fiber2g6%

Sugar1g3%

Directions

1
Cook the shrimp in boiling water for 2-3 minutes until pink, then transfer to ice water and peel, slice in half lengthwise.
2
Prepare the dipping sauce: in a small bowl, combine fish sauce, lime juice, rice vinegar, sugar, water, minced garlic, and finely chopped chili pepper; stir until sugar dissolves.
3
Wash and dry the lettuce, mint, coriander, and basil. Remove the core from the lettuce and tear leaves into large pieces. Thinly slice the bell pepper into strips.
4
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 5-10 seconds until pliable, then lay flat on a clean work surface.
5
On the lower third of the wrapper, place a lettuce leaf, a few mint leaves, coriander, basil, and a few bell pepper strips.
6
Add 2 shrimp halves, cut side up, on top of the herbs.
7
Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly into a cylinder. Repeat with remaining wrappers and filling.
8
Serve the spring rolls immediately with the prepared nuoc cham dipping sauce.

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