Vietnamese Spring Rolls. Fill a large bowl with warm water. Drain and rinse with cold water. This Vietnamese Springroll recipe is a very detailed step by step recipe, with a lot of pictures so I tried to make my hands look pretty with fuchsia nail polish.

Spring rolls may be kept in fridge until ready to fry too, up to a day or two in advance. Vietnamese fresh spring rolls (goi cuon in Vietnamese) are an incredibly easy, fresh version of the classic fried spring roll. These rolls (also called summer rolls or salad rolls) are light and healthy, full of fresh herbs and crisp ingredients. You can cook Vietnamese Spring Rolls using 23 ingredients and 7 steps. Here is how you cook that.

Ingredients of Vietnamese Spring Rolls

Prepare of Rice vermicelli as needed, soaked in the hot water to soften.
Prepare 1 of avocado, slice 0.25 inch thickness.
It's 2 of hard boiled eggs, cut in 8 slices.
Prepare 1/2 of cucumber, peeled and seeded then cut in julienne.
Prepare 1 of carrot, peeled and cut in julienne.
It's of Lettuce, any kind will work or use mix green salad.
It's of Any herbs you like such as mint, thai basil, cilantro, etc (optional).
It's as needed of Cooked shrimp.
Prepare as needed of Rice wrapper.
Prepare of Peanut Hoisin Sauce Ingredients :.
You need 1 tbs of canola oil.
Prepare 2 of garlic cloves, minced.
Prepare 5 tbs of hoisin sauce.
It's 75 ml of water.
Prepare 2 tbs of peanut butter.
It's 1 tbs of sugar.
It's of Fish Sauce :.
It's 1 of garlic clove, minced.
It's 1.5 tbs of fish sauce.
You need as needed of Sambal Oelek (chili paste) or chopped bird eye chili, depends on how spicy you like.
Prepare as needed of Lemon juice.
You need 2-3 tbs of sugar.
You need 2-3 of hot water.

Are Vietnamese spring rolls healthy or are they fattening? As with most foods, Vietnamese spring rolls are a great healthy option if eaten in moderation. What increases the calorie count on these delicious wraps is the use of the peanut sauce. If you are trying to limit calorie count intake, I would dip the spring all sparingly in the peanut sauce.

Vietnamese Spring Rolls instructions

Working with 1 rice wrapper at a time, dip it in warm water for only 1 second (just until soft enough). Lay wrapper on a flat work surface..
To assemble each roll, lay a lettuce leaf horizontally on the bottom half of the moistened rice wrapper. At the base of the lettuce, place several strands of noodles, a little each of the carrot and cucumber, 2 slices each of avocado and eggs, several leaves of mint and cilantro. Be careful not to overstuff the rolls, otherwise the wrapper will get torn..
Fold in the sides of the rice paper and lift the bottom edge of the rice paper and carefully place over the noodles and other ingredients, then put 3 or 4 shrimp on top then roll to form a tight cylinder..
Place the prepared rolls, seam side down, on a platter and cover with a damp kitchen towel. The rolls can be held at room temperature for several hours before serving..
To make the peanut hoisin sauce : heat the oil, saute the garlic until golden. Add the remaining ingredients. Cook until it boils and thickened. Adjust the taste..
To make the fish sauce : mix all the ingredients. Stir until the sugar dissolved. Taste it. Add sugar and water as needed to adjust the taste because every different fish sauce brand has different saltiness..
Serve the rolls with either one of the sauces or both. I prefer to have both sauce for my rolls because the combination of both flavor is just amazing..

These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce. One of the most popular dishes at Vietnamese restaurants are shrimp spring rolls with peanut dip. If you're ever eating in a Vietnamese restaurant you'll see many folks ordering this wonderful appetizer.