Fresh Spring Rolls! For those who know me, know that Vietnamese food is my least fav asian food. Nothing against it, but it always meshes interestingly in my taste buds- sometimes good, sometimes bad. I think its all the different fresh herbs and flavors and when I am not in the mood for it, I just dont want it. BUT lately I’ve had a craving for spring rolls! I think I’ve been craving simple tastes with strong dipping sauces. Actually, I don’t really know. My cravings are super random….Anyway, I bought all the ingredients and rolled them up, but BOY were they difficult to roll up!!! Vietnamese people make it look so effortless; I was totally struggling, and had to throw away a few rice wrappers. Sigh… practice makes perfect? I also bought the wrong vermicelli- theres like 5 different kinds at the store -_-. But thank god I had some left from my Thai food making obsession. [more on that some other day]
Here are my ingredients:
For the Rolls:
Shrimp [I used the Costco frozen kind and just heat it up with some garlic salt and pepper]
Rice paper wrappers
For the Sauce:
Peanut Butter [I used the crunchy kind for some nuts]
1. Cook the shrimp! I added some garlic salt and pepper. Don’t really know if thats normal, but whatever, I wanted it to be flavorful and because its homemade, I can do what I want! =)
2. Cook/warm the rice vermicelli. Rinse with cold water when soft and set aside.
3. Warm up some water. [make sure its quite warm because the first few times, the wrappers were still paper hard and I was confused as to why it wasnt soft!!!]
4. Dip the wrappers into the warm water and put it on a cutting board, or flat surface.
5. Layer the lettuce, vermicelli, mint, cilantro, and basil to taste. I squeezed some LIME onto the vermicelli and it gives a great kick!!!
6. Put the shrimp off to the side.
7. Fold in the sides, and then Roll.
8. Make dipping sauce: Combine to taste. For me:
2 tbs peanut butter, 2 tbs hoisen sauce, 2 tbs hot water, and 1 tbs of chili sauce. Mix.