Vietnamese Spring Rolls With Hoisin Peanut Dipping Sauce
By: G.
Published: Saturday, February 20, 2010 - 5:10pm

Ingredients




For the rolls:
1 pound fresh shrimp
1 cucumber, cut into thin, long strips
1 red pepper, cut into thin long strips
1 head of green lettuce, any kind
1 bunch cilantro
1 bunch mint
Rice paper
Rice vermicelli noodles
For the dipping sauce:
1 large clove garlic, minced
1 teaspoon olive oil
1/4 cup organic peanut butter
2 teaspoons hoison sauce
1/4 cup water (more if needed)
Sriracha chili sauce (optional)

Preparation

1 Bring a saucepan to a boil on medium heat.  Add shrimp and poach for 3-4 minutes until bright pink.  Allow to cool to room temperature.  Remove skins, devein and slice in half crosswise.  Set aside.  Bring a medium saucepan filled halfway with water to a boil.  Once a rapid boil is reached, add rice vermicelli noodles, cover and immediately remove from heat.  Set timer for 5 minutes.  After 5 minutes, drain noodles in a colander and rinse with cold water to stop cooking.  Allow to dry at room temperature or in the refrigerator. 2 Meanwhile, begin to prepare the dipping sauce.  Heat a small small saucepan with olive oil on medium-low heat.  Add garlic and saute quickly, about 20 seconds.  Do not let garlic burn.  Add peanut butter and hoisin sauce and continue to stir.  When sauce begins to incorporate and thickens up, add water.  Adjust to taste and continue to add water, 1 tbsp. at a time, if it becomes too thick.  Remove from heat and set aside. 3 To assemble rolls, dip single sheets of rice paper into hot water.  Allow excess water to drain and quickly place on a plate.  Once rice paper becomes pliable and soft, add shrimp, softened noodles, cucumbers, red peppers, cilantro and mint.  Carefully roll closed and slice in half.  Serve with hoisin peanut dipping sauce.

About


I grew up with these Vietnamese Spring Rolls.  I remember sitting around a big table, or sometimes on a big blanket spread out on the floor, surrounded by my aunties, uncles, and cousins for hours rolling and munching down on these babies.  I can still hear sounds of hearty laughter, constant chatter and joy.  So much joy.  When I think of these spring rolls, I feel nothing but love for family and the tastes and nostalgia of the Vietnam we left behind.  Plus, they’re so dang tast-eeeee!  I promise, you’ll never eat just one.  You can substitute the shrimp for your protein of choice (anything thinly sliced and grilled) and the veggies for whichever ones you love most.  Please don’t forget the Hoisin Peanut Dipping Sauce.  For me, it’s the mother of all sauces.