We order these spring rolls almost every time we go to our favorite Thai restaurant. So it came as a bit of a surprise during a visit to Southeast Asia that the recipe is actually one from Vietnam. But no matter what the origin, these fresh spring rolls always make me feel like I have had the healthiest dish of the day. The crunchy vegetables, sweet shrimp and fresh herbs are a refreshing combination. The peanut sauce adds a little bit of spice and richness that comes together to make the perfect snack or appetizer.
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Peanut Sauce Ingredients:
1 Cup Chunky Peanut Butter
1/3 Cup Coconut Milk
Juice of One Lime
2 Tablespoons Soy Sauce
3 Tablespoons Fish Sauce (nam pla)
2 Tablespoons Chili Garlic Sauce
1 Tablespoon Fresh Ginger (finely diced)
2 Cloves Garlic (Finely Chopped)
2 Tablespoons Finely Chopped Cilantro
2 Tablespoons Honey
Combine all of the ingredients and set aside.
Ingredients for 4 Fresh Spring Rolls:
4 8 1/2″ Rice Paper Wrappers
16 Medium Cooked Shrimp
4 oz Vermicelli Noodles
1 Large Carrot – shredded or cut into long strips with a vegetable peeler
Green lettuce leaves, washed and dried.
Fresh Thai Basil, Mint and Cilantro
Place the vermicelli noodles into boiling water and cook until soft (approximately 3 minutes). Drain and place the noodles in a refrigerator to cool.
Place the rice paper onto a damp cloth and moisten each side. The rice paper should become pliable. You can alternately dip the rice paper sheet into a bowl of warm water for a few seconds.
Place a lettuce leaves along the center of the rice paper. Then add layers of carrot, rice noodles, fresh herbs. Place 2 – 3 shrimp on top, spacing them out equally.
Fold in the sides, and then roll the paper into a firmly packed cilendar.
Serve with peanut sauce and chili garlic sauce on the side.
Additional Stories about and recipes from Southeast Asia that you might enjoy:
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