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!

Vietnamese Fresh Spring Rolls (Click for printer friendly version)

Ingredients:

• 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

Directions:

1. Bring a medium saucepan of water to boil. Boil rice noodles 3 to 5 minutes, or until al dente, and drain.
2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat.
3. In a row across the center, place 2 shrimp halves, a handful of vermicelli
4. Add chopped basil, mint, cilantro and lettuce to your taste, leaving about 2 inches uncovered on each side.
5. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
6. Wet a paper towel and cover spring rolls with damp towel until ready to serve.
7. For sauces- Any and all are great with the rolls- pick which flavor combo you prefer or use all three.
8. Combine Hoisin sauce and chopped peanuts serve with rolls
9. Thai Peanut Sauce and Sweet Chili Sauce can be purchased pre-made in the International foods aisle