Hau's Vietnamese Spring Rolls
Hau's Vietnamese Spring Rolls are a vibrant and refreshing appetizer that brings authentic flavors straight to your table. These handheld delights feature delicate rice paper wrappers filled with a colorful medley of tender shrimp, herbaceous Thai basil, fragrant mint, crisp lettuce, and crunchy julienned vegetables like carrots and cucumber, all perfectly complemented by soft rice vermicelli noodles. The rolls are paired with a creamy, nutty peanut dipping sauce made with hoisin and soy sauces, finished with crushed peanuts for added texture. Ready in just 35 minutes, these fresh spring rolls are not only visually stunning but also packed with wholesome ingredients and bold flavors, making them an ideal choice for a light lunch, appetizer, or party crowd-pleaser. Whether you're hosting guests or enjoying a casual meal, this recipe is your gateway to savoring the iconic taste of Vietnam.
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Ingredients
- 12 sheets Rice paper wrappers
- 12 pieces Shrimp, cooked and peeled
- 100 grams Rice vermicelli noodles
- 6 leaves Lettuce leaves
- 12 leaves Fresh mint leaves
- 12 sprigs Fresh cilantro sprigs
- 12 leaves Fresh Thai basil leaves
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 4 tablespoons Peanut butter
- 2 tablespoons Hoisin sauce
- 1 tablespoon Soy sauce
- 3 tablespoons Water
- 2 tablespoons Crushed peanuts
Directions
Step 1
Prepare the rice vermicelli noodles according to the package instructions. Drain and set aside.
Step 2
Slice the cooked shrimp in half lengthwise and set aside.
Step 3
Arrange all the filling ingredients (lettuce, herbs, shrimp, julienned vegetables, and noodles) on a clean workspace for easy assembly.
Step 4
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 seconds, then remove and place it on a clean, flat surface.
Step 5
Lay half a lettuce leaf slightly off-center on the rice paper. Add a few mint, cilantro, and basil leaves, followed by a small handful of noodles, some julienned carrot and cucumber, and two shrimp halves.
Step 6
Fold the sides of the rice paper inward, then tightly roll it from the bottom up to enclose the filling. Repeat with the remaining wrappers and filling.
Step 7
To make the peanut dipping sauce, combine peanut butter, hoisin sauce, soy sauce, and water in a small bowl. Mix until smooth. Adjust the consistency by adding more water, if needed, and sprinkle crushed peanuts on top.
Step 8
Serve the spring rolls fresh with the peanut dipping sauce on the side.
Nutrition Facts
| Serving size | (669.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1467.4 |
| Total Fat 46.0g | 0% |
| Saturated Fat 8.3g | 0% |
| Polyunsaturated Fat 8.6g | |
| Cholesterol 118.1mg | 0% |
| Sodium 1389.9mg | 0% |
| Total Carbohydrate 221.3g | 0% |
| Dietary Fiber 11.8g | 0% |
| Total Sugars 21.4g | |
| Protein 51.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 205.6mg | 0% |
| Iron 6.8mg | 0% |
| Potassium 1274.3mg | 0% |
Source of Calories