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Vietnamese Fresh Spring Rolls Recipe

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This recipe for Vietnamese Fresh Spring Rolls is from The Recipes We Love, For People We Love Second Edition, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 Types of dipping sauce for these rolls:
Thin sauce:
1/2 cup fresh lime juice
1/4 cup brown sugar
2 1/2 tablespoons fish sauce
1 1/2 teaspoons chili oil
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1/4 cup crushed toasted peanuts

Hoisin Peanut Dipping Sauce
YIELD: Makes about 1/2 cup
2tablespoons creamy peanut butter
2tablespoons water
1tablespoon soy sauce
1/3cup hoisin sauce
1/2teaspoon sesame oil
1clove garlic, minced
Dash hot pepper sauce

Spring Rolls:
1 cup very thin- like toothpicks in size for all the vegetables here-
julienned carrots
2 cups mung bean sprouts
2 cups julienned seeded cucumber
1 cup minced or julienned scallions
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil,
1 cup butter lettuce or arugula, roughly chopped,
2 tablespoons toasted sesame seeds,
about 25 rice paper wrappers (banh trang),
1 package cellophane noodles, prepared according to package directions,
(about 20 cooked medium sized shrimp that is sliced in half lengthwise,
Wasabi paste or pickled ginger if you like spicy .

OK this recipe takes forever and lots of patience. The rice paper wrappers are very fragile and there is a lot of slicing involved. You can make the rolls with the round rice paper and roll them like burritos or use the half sheets and have one end open like little cones with a folded bottom. The half ones are a tad bit easier.Make the sauces first and place in refrigerator to cool while you do the rolls. Prepare all the ingredients and put them all in little bowls. Soak the noodles and get a big bowl of hot water to soak the rice wrappers in. Do not try to soak the wrappers till using them and do 1 at a time.I always roll these on a damp thin towel and immediately place them on the serving plate and cover it up with another damp towel and go on and roll the next one. These need to be served within hours of making them if not immediately.After the rice wrapper is soft(only a few seconds in the hot water) take it out and lay it on the towel. place 1 each of stick/leaf/piece of shrimp/small clump of rice noodles,small pinch sesame seeds, wasabi schmear,ginger slice etc. in the roll center and make sure there are no pieces sticking out that will rip it.Fold the sides in and roll like a burrito.The rolls should be about as big as about a half deck of cards and wrapped tight. You will break a bunch before you get them just right.If you don't need to, avoid refrigeration and eat them right away with the dipping sauces.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
A labor of love. My Book Club loves these. This is for you, Robyn.




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