These delicate, rice paper rolls are loaded with tender shrimp, shredded lettuce, nutty rice vermicelli, and fresh herbs. Serve them with this sweet & spicy dip for a yummy appetizer or a savory snack. Smart Recipes, Asian Recipes, Fish,Vegetables,Grains Recipes, Recipes Fish,Vegetables,Grains Asian Saigon Fresh Spring Rolls Saigon Fresh Spring Rolls Recipe | PT30M Serves 4 Ingredients: 9 Cups Warm Water 0.25 Pound Rice Vermicelli 2 Tablespoons Fresh Thai Basil 3 Tablespoons Fresh Mint Leaves 3 Tablespoons Fresh Cilantro 3 Large Butter Lettuce Leaves 8 Large Round Rice Wrappers 8 Large Shrimp 4 Teaspoons Fish Sauce 0.25 Cup Water 1 Large Lime 1 Clove Garlic 2 Tablespoons Honey 0.5 Teaspoon Sriracha Sauce In a medium saucepan over medium-high heat, bring 3 cups of water to boil. Add vermicelli and cook until al dente, about 5 minutes. Drain the vermicelli in a colander and run it under cold water to cool. Set aside. In a small bowl, mix basil, mint, cilantro, and lettuce. Set aside. In a large bowl, add 6 cups of warm water. Dip one rice wrapper into the water until it softens, about 1 second. Transfer wrapper to a smooth work surface and lay flat, smoothing out any wrinkles. In the center of the wrapper, arrange 2 shrimp halves. Layer with 1/8 cup of vermicelli and 2 Tablespoons lettuce mixture. Leave at least 2 inches uncovered on each side of the wrapper. Fold uncovered sides inward. Beginning at the bottom, tightly roll wrapper and seal the end with a little water. Repeat with remaining wrappers and ingredients. For the sauce, combine in a small bowl, mix the fish sauce, water, lime juice, garlic, honey, and sriracha sauce. Serve with the spring rolls.

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