I know that these are called spring rolls, but maybe they should be called summer rolls! They are an absolutely perfect main dish for the hot weather that we've been having. Fresh, light, and colorful: three definite musts for a summer party dish! :) On July 4th, my mom and sister made these, and I loved them so much that I couldn't wait to photograph them and share with you all.
One last note, there are three different ways that we prepared these to accommodate dietary needs. All three types (shrimp, tofu, and plain) were delicious! Just decide which one you want to make, and you won't be disappointed. Bon appetit!
Vietnamese-Style Fresh Spring Rolls
Adapted from Chow
Ingredients
Peanut sauce:
- 3/4 cup natural-style creamy peanut butter
- 1/3 cup water
- 3 Tbsp. hoisin sauce
- 2 Tbsp. freshly squeezed lime juice (about 1.5 medium limes)
- 4 1/2 tsp. soy sauce
- 1 Tbsp. granulated sugar
- 1/2 teaspoon toasted sesame oil
- 3 medium garlic cloves, mashed to a paste
Spring rolls:
- 24 medium shrimp (about 1 pound), peeled and deveined OR
- 1/2 pound firm tofu (cut into dominoes 1/4 in. thick x 1/2 in. wide and drained on paper towels) OR
- Nothing (for the plain variety)
- 4 oz. dried rice vermicelli
- 1 cup (3 oz.) mung bean sprouts
- 1/4 cup fresh mint leaves
- 1/4 cup basil or Thai basil leaves
- 1/4 cup fresh cilantro sprigs
- 3 medium scallions, chopped
- 3 carrots, shredded
- 16 (8-1/2-inch) round rice paper wrappers
- 8 Bibb lettuce leaves, cut in half
Directions
2. If using shrimp, follow these steps.
- Bring a medium saucepan of water to a boil over high heat.
- Add the shrimp and cook until bright pink and just opaque, about 1 1/2 minutes.
- Drain in a colander and run under cold water until cool.
- Pat the shrimp dry with paper towels.
- Halve each shrimp horizontally.
- Place in a medium bowl, cover with plastic wrap, and refrigerate.
4. Mix the vermicelli noodles, mung bean sprouts, mint leaves, basil leaves, cilantro sprigs, scallions, and carrots in one bowl. Set aside.
5. Place a clean, damp kitchen towel on your work surface.
6. Fill a shallow dish or medium frying pan large enough to hold the rice paper wrappers with hot tap water.
7. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel.
8. Working quickly, place 2 - 3 pieces of lettuce just above the center of the wrapper, leaving about 1 inch of space on each side.
9. Layer a scant 1/4 cup of the rice noodle mixture over the lettuce.
10. Lay 3 shrimp halves or tofu pieces (if using) in a row, cut side up, over the noodles.
9. Layer a scant 1/4 cup of the rice noodle mixture over the lettuce.
11. Fold the bottom half of the rice paper wrapper over the filling. Then, fold one side of the wrapper in. Next, roll the entire wrapper to close it.
12. Turn the roll with the pretty side up, so that the seam faces down and the row of shrimp or tofu is facing up. Cover loosely with plastic wrap so the rolls do not dry out. Leave space between each roll so they don’t stick together. The rolls can prepared up to 2 hours prior to serving.
13. Serve with the peanut sauce for dipping!
I actually forgot to take a picture before the party started going, so I included a photo of the half-eaten party platter. Oops!
Unfortunately for the photo, it was a crowd pleaser. Fortunately for me, I have a new favorite quick and easy colorful party dish. :)
The best part of it is that once you learn the method, you can customize it to your tastes. Throw in some cucumber, bell pepper strips, or spicy peppers. Alternatively, you may want to spread some of the peanut sauce over the lettuce, before the noodle mixture, for easier eating.
How would you customize it?
