RECIPE: Vietnamese Spring Rolls with shrimps

RECIPE: Vietnamese Spring Rolls with shrimps

Vietnamese spring rolls, the non-fried variety, is the ultimate light and healthy food. Different types of vegetables and herbs are wrapped and roll in thin rice papers. The name ‘spring roll’ is a literal translation of the Chinese chun kuen(春卷).

vietnamese spring roll

I think it’s a smart way to sneak in more vegetables into yours and your family diet. As it’s not a plate of stir-fry vegetables nor it is a bowl of salad, nobody would realise they’re eating a large amount of vegetables. It’s a great dish to trick your family members into eating more greens!

If you’re trying to reduce your weight, this is a simple, light and nutritious dish. Now you know why Vietnamese girls are so slim!

spring roll wrap
Makes: 15 pieces
Preparation time: 20 minutes
Cook time: 5
SHRIMPS SPRING ROLL 
  • 500 g medium shrimp, peeled and deveined
  • 500 g dried rice vermicelli, soaked and cooked
  • 1 lettuce
  • 1 cucumber, cut into thin strips
  • 1 carrot, cut into thin strips
  • Fresh herbs: Thai basil and cilantro
  • 15 Rice paper wrappers
SPRING ROLL SAUCE
  • 5 tablespoons sugar
  • 3/4 cup warm water
  • 1/4 cup fish sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons fresh lime juice
  • 3 garlic cloves, minced
  • 2 fresh chillies, thinly sliced crosswise
 vietnamese spring roll 2
METHOD
  1. TO PREPARE INGREDIENTS. Wash, peel and cut vegetables and fresh herbs. For the shrimp, peel, devein and immerse in boiling water. Remove shrimp from heat, allow to cool and slice each shrimp in half, lengthwise.
  2. TO MAKE SAUCE In a heated pot, dissolves sugar in warm water. Add fish sauce, rice vinegar and lime juice. Bring to a boil. Add garlic and chili. Let it chill.
  3. TO PREPARE ROLLS  In a shallow container, add warm water. Quickly dip each rice paper wrapper in water for a few seconds and lay on rolling surface such as a cutting board or plate. Lay lettuce on the spring roll which serves to hold the rest of the ingredients. Top it with cucumber, carrots, noodles and herbs. Fold in each of the two ends and roll. Roll it until you have about 1/3 of rice paper left, then lay a few pieces of shrimp, cut side up in a row and finish rolling. The shrimp will lay on the outside of the spring roll.
  4. TO SERVE Serve spring rolls with dipping sauce.

roll2

TIPS

  • You can choose to let your family make their own spring rolls. It’s very common in Vietnam to be given all ingredients in a basket and wrap it yourself. Just prepare all the ingredients and a bowl of water.
  • You can keep extra ingredients in containers with compartment and make this appetizer anytime you like!
  • Extra sauce can be kept in an air-tight container.
  • The fact that it’s can be eaten with hands make it a convenient food for lunchbox at work or picnic.

spring rolls

Do try this healthy appetiser and join our #Lunchboxmonday.com campaign!

Leave a reply