Vietnamese Fresh Spring Rolls with Shrimp



2 ounces rice vermicelli

8 rice wrappers (8.5 inch diameter)

8 large cooked shrimp, peeled, deveined and cut in half –optional for vegetarian spring rolls

1 1/3 Tablespoons chopped fresh Thai basil

3 Tablespoons chopped fresh mint leaves

3 Tablespoons fresh cilantro

(or use 2 whole fresh Thai basil or mint leaves on top of filling)

2 leaves lettuce, chopped

4 teaspoons fish sauce (or soy sauce)

¼ cup eater

2 Tablespoons fresh lime juice

1 clove garlic, minced

2 Tablespoons white sugar

½ teaspoon garlic chili sauce

3 Tablespoons hoisin sauce

1 teaspoon finely chopped peanuts



  1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3-5 minutes, until al dente and drain.
  2. Fill large bowl with warm water. Dip one wrapper into water for 1 second to soften.
  3. Lay wrapper flat. In a row across the center, place 2 shrimp halves (if using), a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, and then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  4. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce
  5. In another small bowl, mix the hoisin sauce and peanuts. ( or use crunchy peanut butter and hoisin sauce, thinned with a few splashes of water if too thick)
  6. Serve spring rolls with the fish sauce and hoisin sauce mixtures.


NOTE: In addition to ingredients listed you can add or substitute: shredded carrots, long thinly sliced pieces or cucumber, sprouts or other fresh vegetables of your choice.


Hoison peanut Sauce

½ cup hoisin sauce

2 Tablespoons creamy peanut butter

2 Tablespoons water

1 Tablespoon rice or white vinegar

Crushed roasted peanuts for garnish (optional) – use as garnish

Bring to boil over moderately high heat, then immediately remove from heat. Transfer to bowl.

submitted by Carole.