Ingredients
Shrimp and Noodles
- 18 medium shell-on shrimp (21/25 count) (about 3/4 pounds, defrosted if frozen)
- 3 ounces thin rice vermicelli (maifun)
Vegetables and Herbs
- 1 large carrot (peeled and cut into thin matchsticks)
- 1 to 1 1/2 Persian cucumber (cut into matchsticks)
- 1 large red bell pepper (cut into matchsticks)
- 1/2 cup loosely packed mint leaves
- 12 pieces of butter lettuce (bottom tough stems removed)
Rice Paper and Water
- 12 large 22cm circular rice paper sheets
- Warm water for rolling spring rolls
Peanut Dipping Sauce
- 1/2 cup creamy peanut butter
- 1/4 to 1/2 cup filtered water
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 1/2 to 2 tablespoons maple syrup (can substitute with brown sugar)
- 1 teaspoon toasted sesame oil
Nước Chấm Dipping Sauce
- 1/3 cup warm water
- 3 tablespoons sugar
- 2 tablespoons fish sauce (adjust to taste)
- 1 tablespoon lime juice
- 1 Thai chilli (sliced)
- 1 clove garlic (minced)
Instructions
- Prepare the Dipping Sauce: Choose either the peanut sauce or nước chấm sauce. For peanut sauce, mix peanut butter, rice vinegar, soy sauce, maple syrup, toasted sesame oil, and start adding water gradually from 1/4 cup until desired consistency is reached. For nước chấm, dissolve sugar in warm water, then add fish sauce, lime juice, sliced chilli, and minced garlic. Taste and adjust seasonings as needed. Preparing sauce first enhances flavor development.
- Cook the Shrimp: Bring a medium pot of water to a boil. Add the shrimp and cook for 2 minutes until just opaque. Remove shrimp and let cool for 5 minutes. Peel off shells, then slice each shrimp in half horizontally to create even pieces.
- Prepare the Noodles: Bring a large pot of water to a boil. Turn off heat, add rice vermicelli, and let soak for 5 to 8 minutes or as per package instructions until softened. Drain and rinse under cold water. Cut the noodles into shorter lengths with kitchen scissors for easier handling.
- Set Up Rolling Station: Fill a large bowl with lukewarm water to soften rice paper. Arrange bowls with prepared vegetables, herbs, shrimp, and noodles nearby. Dampen your rolling surface by brushing with water or placing a damp towel to prevent sticking.
- Roll the Spring Rolls: Quickly dip one rice paper sheet into lukewarm water to fully moisten (1-2 seconds). Lay it flat on your work surface. Place a butter lettuce leaf near the bottom edge, then layer a small pinch each of vermicelli noodles, carrot, cucumber, red bell pepper, and mint over the lettuce. Arrange 3 shrimp halves about 1 1/2 to 2 inches from the top edge with the orange side down. Fold the lower edge of the rice paper over the filling, then fold in left and right sides around the shrimp. Roll tightly until fully sealed. Repeat for remaining sheets and ingredients, rewetting your surface as needed.
- Serve: Plate the spring rolls and serve them alongside the prepared dipping sauce for a fresh and flavorful experience.
Notes
- For crisp cucumber, peel if desired before cutting into matchsticks.
- Remove tough stems from butter lettuce for easier rolling and better texture.
- Cutting noodles shorter with scissors makes them easier to handle inside the rolls.
- Maple syrup provides a subtle sweetness in peanut sauce but can be replaced with brown sugar if preferred.
- Use warm water to dissolve sugar thoroughly in nước chấm sauce.
- Use fresh shrimp and avoid overcooking to keep them tender.
- Refer to photos or videos for rolling technique guidance to ensure tight and neat spring rolls.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Gluten Free