I remember my mum made these in my youth and can remember it was some preparation work and fiddly with the rice paper tearing, etc….
But it was always a success at the dinner table.
I have made a few of these recently for parties with friends, and they are delicious and uncommon.
The wrapping technique below in pictures makes the whole thing a lot easier for the novice.
Ingredients :
- 3 Shrimps per Spring Roll. 18 for 6 rolls.
- A pack of thin rice vermicelli
- 1 large carrot, peeled and cut into thin matchsticks
- 1 cucumber, cut into matchsticks
- optional: a large red bell pepper, cut into matchsticks
- 2 to 3 mint leaves per roll
- lettuce leaves
- 1 to 2 large 22cm circular rice paper sheets per roll
- warm water for rolling spring rolls
Peanut Sauce
- a few tablespoons of creamy peanut butter
- same quantity of cold water
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup, can sub with brown sugar
- 1 teaspoon toasted sesame oil
Nước Chấm
- a bit of warm water
- 3 tablespoons sugar
- 2 tablespoons fish sauce, can add more to taste
- 1/2 lime juice
- 1 Thai chilli, sliced
- a clove of garlic, minced
How to Make :
- Assemble as per the photos below.
- I like to sprinkle a little bit of sesame seeds on top to finish it off.
- Can be prepared well in advance.
- Serve chilled with the sauces, and must be eaten with your fingers.
- I would like to explore making the deep fried versions as well.
