Vietnamese Spring Rolls

The perfect accompaniment to Pho are these fresh Spring Rolls. We even sometimes make this for a healthy snack. Pure goodness!

2 ounces rice stick

8 rice wrappers (8.5 inch diameter)

8 large cooked shrimp - peeled, deveined and cut in half

1 - 1/3 tablespoons chopped fresh basil

3 tablespoons chopped fresh mint leaves (optional)

3 tablespoons chopped fresh cilantro

2 - 3 leaves romaine lettuce, chopped

4 teaspoons fish sauce

1/4 cup water

2 tablespoons fresh lime juice

1 clove garlic, minced

2 tablespoons white sugar

1/2 teaspoon garlic chili sauce

3 tablespoons hoisin sauce

1 teaspoon finely chopped peanuts

2 tablespoons peanut butter

4 tablespoons hot tap water

3 tablespoons light soy sauce

2 green onions, chopped for garnish

1 tablespoon dry roasted peanuts, chopped

Bring a medium saucepan of water to boil. Boil rice stick 3 to 5 minutes, or until al dente, and drain. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of rice stick, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients. 

In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce. In a 2 cup measuring glass add the peanut butter, then add the hot water. Stir with a fork until it is the consistency of whipping cream. Add the soy sauce, mix well. Garnish with chopped peanuts and green onion. Serve rolled spring rolls with the different fish, hoisin and peanut sauce mixtures.

Footnote:

The fish sauce, rice stick, chili garlic sauce, hoisin sauce and rice wrappers can be found at Asian food markets.