Vietnamese Spring Rolls with Peanut Sauce
Fresh Vietnamese spring rolls filled with crisp vegetables, tender shrimp, and vermicelli noodles, served with a rich, slightly spicy peanut sauce.
Equipment
Ingredients
Filling
carrot (julienned)
1 piece
cucumber (deseeded, julienned)
1 piece
romaine lettuce (chopped)
100 g
vermicelli noodles (cooked)
100 g
shrimp (cooked)
200 g
cilantro
10 g
rice paper wrapper
8 piece
Peanut Sauce
butter
42 g
mirin
30 ml
soy sauce
5 ml
hoisin sauce
30 ml
sriracha
5 ml
honey
15 ml
garlic (grated)
2 clove
water
30 ml
peanut (crushed)
30 g
Instructions
Prepare vegetables
Wash and julienne the carrot and cucumber. Chop the romaine lettuce.
Cook vermicelli noodles
Cook vermicelli noodles according to package instructions, then drain and rinse under cold water.
Prepare peanut sauce
Melt butter in a small pan, add grated garlic and cook until fragrant. Add mirin, soy sauce, hoisin sauce, sriracha and honey. Thin with water to desired consistency and stir in crushed peanuts.
Assemble spring rolls
Dip rice paper wrapper briefly in warm water, place on a plate, add vegetables, noodles, shrimp and cilantro, then roll tightly.
Serve with sauce
Serve spring rolls immediately with peanut sauce on the side.
Original recipe
Storage
Best eaten fresh. Store assembled rolls covered with damp paper towel in refrigerator for up to 1 day.
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