I have always loved fresh spring rolls. There is a vendor at the West Tisbury farmers market that sells amazing fresh and fried spring rolls- they are always sold out. Why I have never tried to make these delicious little rolls my self is beyond me, now that I know how EASY they are to make. I looked up a few recipes on how to do it but none of them had all the ingredients I love- so I made up my own. The best part though is you can put anything you like in these and make them your own! Enjoy!
- 2 ounces Thai rice noodles
- 8 rice wrappers (8.5 inch diameter)
- 8 large cooked shrimp – peeled, deveined and cut in half (tofu would also work)
- 1 1/2 tablespoons chopped fresh Thai basil (or regular if you can’t find Thai)
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons chopped fresh cilantro
- 2 leaves lettuce, chopped
- 1/2 an avocado
- shredded carrot (optional)
- 3 tablespoons Hoisin sauce
- 1 tablespoon chopped raw peanuts
- Thai peanut dipping sauce or Sweet Chili Sauce
- Bring a medium saucepan of water to boil. Boil rice noodles 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 vermicelli
- Add chopped basil, mint, cilantro and lettuce to your taste, 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.
- Wet a paper towel and cover spring rolls with damp towel until ready to serve.
- For sauces- Any and all are great with the rolls- pick which flavor combo you prefer or use all three.
- Combine Hoisin sauce and chopped peanuts serve with rolls
- Thai Peanut Sauce and Sweet Chili Sauce can be purchased pre-made in the International foods aisle