Spring Rolls-Snow Peas - Tucson News Now

Spring Rolls-Snow Peas

TUCSON, AZ (Tucson News Now) -

How to Make Vietnamese Fresh Spring Rolls

Prep time: 45 minutes

Cook time: 5 minutes

Total time: 50 minutes

Yield: makes about 7 rolls


About 14 square rice paper wrappers\About 1 cup fresh mint leaves

About 7 Oz cooked shrimps (size 31-40), peeled and sliced in half lengthwise (I weighted them before peeling them)

About 14 lettuce leaves

About 2 cups cooked rice vermicelli, cooled down

About 3 cups fresh bean sprouts


For the fish sauce

4 tbsp. rice vinegar

4 tbsp. fish sauce

1 cup water

1 tbsp. sugar

1 garlic clove, crushed (optional)

1 tbsp. grated carrots (optional)

For the spicy peanut sauce

2 Tablespoons peanut butter

1/4 teaspoon Sriracha (a little more if you like more heat; you can also use sweet chili sauce)

1/2 teaspoon soy sauce

a squeeze of lime

1/4 teaspoon brown sugar

hot water (the hottest you can get from the sink is fine, no need to boil anything)


1.    Start by softening the rice papers. I like to use two rice papers per roll, just to make sure they don't break. Fill a large bowl with warm water. Dip two rice papers (or one) very carefully and gradually for about 1 minute, until totally soften. Lay rice papers on a clean cloth.

2.    Arrange about 4 mint leaves at the bottom of the rice paper, then about 4 shrimp halves. Top with a lettuce leaf, a small handful of vermicelli and a small handful of bean sprouts. Add additional mint leaves. That's the moment when you can actually add pretty much anything you have in mind -and in your fridge-(think cilantro, peanuts, chicken, parsley...). Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side.

3.    Now the rolling part. Fold uncovered sides inward, then tightly roll the rice paper. Repeat with remaining ingredients.

4.    Prepare the sauce. In a sauce pan, combine rice vinegar, fish sauce, water and sugar. Heat until sugar is dissolved, then let cool completely. Add garlic and carrots. It keeps about a week in the fridge.

Serve your homemade spring rolls with the sauce and enjoy!

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