Freshly Rolled Vietnamese Spring Rolls with Tangy Dipping Sauce
This is an AI-generated recipe that combines common cooking techniques and ingredients. It follows traditional culinary principles but has not been kitchen-tested. Please adjust cooking times and seasonings based on your experience and preferences.
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Total Time
40 minutes
Cuisine
Vietnamese
Category
Appetizer
Description
Vietnamese Spring Rolls are a delightful appetizer that combines fresh, crisp vegetables with aromatic herbs, all wrapped in delicate rice paper. This version is special because it includes a homemade tangy dipping sauce that perfectly complements the rolls' refreshing flavors. The combination of shrimp, vermicelli noodles, and a variety of herbs creates a harmonious balance of textures and tastes, making each bite a burst of freshness.
Originating from Vietnam, these spring rolls are known for their light and healthy appeal. They are often served as an appetizer or a light meal, especially during warm weather. The use of fresh herbs like mint, cilantro, and basil not only adds flavor but also provides a fragrant aroma that is characteristic of Vietnamese cuisine. The choice of shrimp adds a protein element, making the rolls more filling, while the homemade dipping sauce enhances the overall taste experience. Serve them chilled for a refreshing treat that is both satisfying and nutritious.
Ingredients
For the Spring Rolls
- 8 rice paper wrappers
- 1 cup cooked shrimp, sliced in half
- 1 cup vermicelli noodles, cooked
- 1 cup lettuce leaves, shredded
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh basil leaves
- 1/2 cup carrots, julienned
- 1/2 cup cucumber, julienned
For the Dipping Sauce
- 1/4 cup hoisin sauce
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sriracha sauce
Instructions
Preparation
Prepare all vegetables by washing and cutting them into thin strips.
Cook the vermicelli noodles according to package instructions and set aside.
Mix hoisin sauce, peanut butter, soy sauce, lime juice, and sriracha in a small bowl to make the dipping sauce.
Assembly
Fill a large bowl with warm water and dip one rice paper wrapper into the water for about 5 seconds.
Lay the softened wrapper flat on a clean surface.
Place a small amount of shrimp, noodles, lettuce, mint, cilantro, basil, carrots, and cucumber on the lower third of the wrapper.
Fold the sides inward, then tightly roll the wrapper, starting from the bottom.
Repeat with the remaining ingredients.
Serve the rolls with the prepared dipping sauce.
Chef's Tips
- For extra flavor, add a slice of avocado to each roll.
- Keep the rolls covered with a damp cloth to prevent them from drying out before serving.
Nutrition Information
Serving_size
2 rolls
Calories
150 kcal
Protein
5 g
Carbohydrates
25 g
Fat
3 g
Fiber
2 g
Sugar
3 g
Sodium
300 mg
Saturated_fat
0.5 g
Cholesterol
0 mg
*Nutrition values are approximate and may vary based on specific ingredients used.
Variations
Vegetarian Spring Rolls
Replace shrimp with tofu or additional vegetables like bell peppers and mushrooms for a vegetarian option.
Spicy Spring Rolls
Add sliced jalapeños or a dash of chili oil to the filling for a spicy kick.
Fruit Spring Rolls
Incorporate fruits like mango or pineapple for a sweet and savory twist.
Storage Instructions
Refrigerator
Store in an airtight container for up to 2 days.
Freezer
Not recommended for freezing as the rice paper will become too hard.
Shelf
Not applicable for this recipe.