Fresh, cold, crispy with a creamy light tangy sauce. We present to thee, our take Vietnamese-style spring rolls. These can be a light meal or a very delicious snack.

Recipe:

Notes

• Difficulty: Medium
• Length: 10-15 minutes prep, approximately 2 minutes per spring roll (depending on how comfortable you are with rolling)
• Methods of cooking: put-in-hot-water, for the vermicelli and shrimp and wrapper, so boil?
• Keep in mind: Whole basil leaves are really strong, so use those sparingly. Also, take this recipe as a suggestion–adjust everything to your own taste.
• Note from Fred: As soon as your rice paper wrapper is no longer brittle, take it out from the water and work quickly. Also, don’t get discouraged if you mess up a couple times–it gets much better after just a couple.
• Note from Priscilla: A squeeze of lime in the sauce cuts through all the other and makes it very refreshing. It’s a big difference.
• Why we made it: We wanted a light, healthy snack.
• Why you should make it: It’s delicious and easy to make once you get the hang of it.

Ingredients

• Sauce
  • Basic ratio of the sauce is as follows:
  • 1 part soy sauce
  • 1 part peanut butter
  • 1 part hoisin
  • ½ part toasted sesame oil
  • ½ part lime juice
  • This is just a place to start–definitely taste and adjust to your liking
• Roll
  • Rice paper wrapper
  • Rice vermicelli
  • Shrimp (cooked and de-tailed)
  • Green leaf lettuce
  • Mung bean sprouts (de-tailed)
  • Basil leaves
  • Anything else you want, really. Cilantro is nice, so is thinly sliced and cooked beef brisket.

Equipment

• Prep bowls (make sure there is one big enough to completely soak your rice paper wrapper)
• Cutting board
• Knife
• Pot (to boil water and cook the things)