Vietnamese Spring Rolls
Fresh rice paper wraps filled with herbs, vegetables, and a protein, served with dipping sauce. Assembled cold with crisp texture and bright flavor.
Ingredients
Method
Slice cucumber into thin matchsticks. Tear lettuce into bite-sized pieces. Leave mint and cilantro leaves whole or tear larger ones. Have all vegetables and cooked shrimp ready on a clean work surface.
In a small bowl, combine fish sauce, lime juice, sugar, water, minced garlic, and red chili pepper. Stir until sugar dissolves. Set aside.
Fill a shallow bowl with room-temperature water. Dip one rice paper wrapper into the water for 3–4 seconds until pliable but still firm. Lay on a clean, damp surface.
In the center of the wrapper, layer: 2–3 lettuce leaves, a small handful of mint, a pinch of cilantro, a few cucumber matchsticks, and 2–3 shrimp halves.
Fold the bottom of the wrapper up and over the filling, then fold in the sides, and roll tightly toward the top edge to seal. Repeat with remaining wrappers and fillings.
Arrange spring rolls on a serving plate and serve immediately with the dipping sauce on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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