Ingredients
Fresh Spring Roll Ingredients:
1 lb Large Shrimp, 21-25 count, peeled and deveined (keep the shells to boil shrimp)
3 oz Vermicelli Rice Noodles
1/2 Butter Lettuce, 15 leaves
2 Carrots, peeled and julienned
1/2 English Cucumber julienned, or 3 small cucumbers
1 cup Cilantro sprigs
15 Round Rice Paper Sheets, 8.5” diameter
Vietnamese Spring Roll Dipping Sauce:
1/3 cup water, preferably filtered
1/4 cup fish sauce, three crabs brand
1/4 cup granulated sugar, or to taste
2 Tbsp lime juice, freshly squeezed from 1 lime
2 tsp rice wine vinegar
2 tsp chili garlic sauce, or to taste (more will make it spicier)
1 large garlic clove, grated of finely minced (or 2 small cloves)
2 tsp sesame oil
1 tbsp shredded carrot
Peanut Dipping Sauce:
1 cup sesame ginger dressing, Newmans Own brand
2 heaping Tbsp peanut butter
Instructions
How to Make Spring Rolls:
Boil Shrimp according to our boiled shrimp recipe then immediately cool in ice water. Once boiled and cooled, drain and cut shrimp in half lengthwise.
Cook noodles according to package instructions until softened (do not overcook) then drain in a colander and rinse with cold water. Let noodles drain in a colander until ready to assemble. You can also fill a saucepan with water and bring it to a boil, add the noodles, turn off the heat and let them sit in hot water for 5-7 minutes.
Prep veggies – julienne cucumbers and carrots, remove stiff stems on lettuce leaves, coarsely chop cilantro,
Assemble spring rolls One at a Time. Fill a shallow round bowl (wider than your wrappers) with very warm/hot water. Submerge spring roll wrapper for about 10-15 seconds or until softened(depending on the temperature of your water). Place wet spring roll wrapper on a clean and lightly wet cutting board.
Add veggies on one half in this order: lettuce, a generous pinch of noodles, carrots
cucumber, cilantro sprigs.
Add shrimp on the second half, placing the shrimp cut-side up
