Vietnamese Spring Rolls with Shrimp

If you've never made fresh rolls at home - I urge you to give it a shot.

Course Entree, Main Dish

Cuisine Asian, Vietnamese

Keyword spring rolls

Prep Time 20

Total Time 20

Servings

Calories 226kcal

Bring a large kettle of water to boil - about 8 cups.
Prepare dipping sauce by combining all ingredients (soy sauce through chili garlic paste) in a small bowl.
Cover with plastic wrap and refrigerate while you prepare fresh rolls.
To prepare shrimp, remove tail and slice in half horizontally. (This allows you to fill the rolls with 3 pieces of shrimp without making the rolls too thick.)
When water comes to a boil, place vermicelli noodles in a glass bowl and cover with boiling water. Let sit for 5 minutes then drain with cool water.
Place carrots, cucumbers, shrimp and herbs in small bowls - creating an assembly line. The easiest way to soften the rice rolls is to place boiling water in a shallow pie or cake pan.
When all of your ingredients are ready to go, soften one rice paper sheet at a time and place on a plate.
Working from the center of the roll, fill with cilantro, noodles, carrots, shrimp, cucumber and mint.
Fold the bottom over the top, tuck in each side, then continue rolling until tightly closed.
Place on a platter and continue rolling remaining 11 sheets.
Serve with dipping sauce on the side.