Vietnamese Spring Rolls
Fresh, no-cook rice paper rolls filled with shrimp and herbs — soak the rice paper for a few seconds less than feels necessary, since it keeps softening as you work and tears easily if oversoaked.
Total time
20 min
Prep
20 min
Cook
0 min
Difficulty
medium
Cuisine
Vietnamese
gluten-freehigh-protein
Ingredients
12rice paper wrappers
300gcooked shrimp, halved
1 cupfresh herbs (mint, coriander, basil)
100gvermicelli noodles
to servepeanut dipping sauce
Instructions
1
Fill a wide, shallow dish with warm water and dip one rice paper wrapper at a time for about 10 seconds, until just pliable, it will keep softening on the counter.
2
Lay the wrapper flat and arrange shrimp, fresh herbs and vermicelli noodles in a line across the lower third.
3
Leave space at the edges so you can fold them in cleanly.
4
Fold in the sides, then roll tightly from the bottom up like a burrito, pressing gently to remove air pockets. Serve with peanut dipping sauce.
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