Fresh Spring Rolls (Rice Paper Rolls)

I love Vietnamese Rice Paper Rolls! I always used to order them as an appetizer at our favourite local restaurant, until I started making them myself! These rice paper rolls are packed with tasty, fresh flavours and I enjoy them with a deliciously addictive dipping sauce that literally takes two minutes to make!

If I leave a plate of these amongst other foods on the counter and leave the kitchen for a bit, I guarantee they’d be one of the first things to go. Anyone who has tried these loves them. Even my husband, a hard-core carnivore, cannot get enough of these!

I think that Vietnamese Rice Paper Rolls are one of those foods that people love but always assume are just way too challenging to make- I know I did! I am here to break that myth! I hope I have convinced you to try my recipe, you won’t the disappointed! There are many different filling ideas , I’ve kept this simple and classic, but you can pack yours in with whatever your heart desires!

INGREDIENTS:

For the rolls:

• 5 sheets of round rice paper

• 10 small cooked shrimp

• 50g of dried vermicelli noodles

• 1 cup of shredded lettuce (I avoid romain)

• 1 small cucumber (shredded or cut thin)

• A few leaves of fresh Thai basil (to taste)

For the dipping sauce:

• 1 tablespoon of white vinegar

• 1 teaspoon of sesame oil

• 1/2 teaspoon of chili oil

• 1 tablespoon of soy sauce

(Mix well)

STEPS:

1. Place the vermicelli noodles in a pot of boiling water and boil for 3 minutes. Then drain and rinse with cold water.

2. Fill a plate large enough to fit your rice paper with warm water. Submerge 1 rice paper at a time Into the water for 10 seconds.

3. Place the rice paper on a cutting board.

4. Place a handful of lettuce (or however much you like) onto the middle part of the rice paper.

5. Add a handful of vermicelli noodles (or the amount you’d like) on top of the lettuce.

6. Add some cucumber on top.

7. Top with your shrimp- I like to add 3 halves, lined up).

8. Fold the left and right edges of the rice paper in, then starting from the bottom, roll and keep rolling firmly. The rice paper is sticky, it will seal itself.

9. Enjoy with the tasty dipping sauce! Bon appétit!

*Feel free to use 2 rice papers per roll if there’s too much tearing.