Fresh Shrimp and Mint Spring Rolls
Fresh shrimp and mint spring rolls are an iconic appetizer in Vietnamese cuisine, loved for their freshness and lightness. You'll adore their crunchy texture and refreshing flavor, perfect for starting an Asian meal. Mint and cilantro add an irresistible aromatic touch, while the hoisin-peanut sauce ties everything together with a sweet and savory note. It's a simple and quick recipe to make, ideal for impressing your guests at a summer dinner. Feel free to prepare them in advance and keep them chilled before serving.
Ingredients
- Rice paper wrappers (banh trang)8 wrappers
- Cooked peeled shrimp200 g
- Rice vermicelli100 g
- Carrot1 large
- Cucumber1/2
- Fresh mint1 bunch
- Fresh cilantro1/2 bunch
- Lettuce8 leaves
- Hoisin sauce4 tablespoons
- Peanut butter2 tablespoons
- Lime1
- Water2 tablespoons
Instructions
- 1
Prepare the vermicelli: soak them in hot water according to package instructions, then drain and let cool.
- 2
Cut the carrot and cucumber into thin strips. Wash and separate the mint, cilantro, and lettuce leaves.
- 3
Prepare the sauce: mix hoisin sauce, peanut butter, lime juice, and water in a small bowl. Set aside.
- 4
Dip a rice paper wrapper in a large bowl of warm water for 10 seconds, then lay it flat on a clean work surface.
- 5
On the lower edge of the wrapper, place some lettuce leaves, a bit of vermicelli, carrot and cucumber strips, a few shrimp, and fresh herbs. Fold the sides and roll tightly.
- 6
Repeat with the remaining wrappers. Serve immediately with the sauce.
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