There’s nothing more enjoyable on a hot summer day than a plateful of Vietnamese inspired spring rolls, filled with raw veggies and fragrant herbs. Not only are they fresh, crunchy and herbaceous, they are surprising filling. Assembling them is half of the fun – especially when you get your friends involved with DIYing their own spring rolls! I especially love my spring rolls with grilled prawns and mango but grilled tofu or pork is just as delicious. And dipping them with a spicy peanut sauce is just . . . well, YUM.
When making spring rolls, separating all the ingredients before rolling makes the entire process that much easier. Keep your mis en place in order by keeping the julienned vegetables, soaked rice vermicelli noodles, grilled shrimp and herbs separate in small, individual bowls.
Prep the deveined and shelled shrimp by skewering them with soaked wooden skewers. Pat them dry with a paper towel, brush with olive oil and sprinkle with salt. Grill over medium high heat for 2-3 minutes on each side.
Remove the shrimp from the skewers once they have cooled and slice them in half lengthwise.
Dip the rice paper into a large bowl of lukewarm water for about 15 seconds. It may not seem pliable enough but as it is sitting on your working surface, it will absorb more of the water and become more gelatinous. Place 4-5 pieces of shrimp face down 1/3 of the way up from the wrapping paper. Top with herbs and a handful of vermicelli noodles.
Add julienned mangos, cucumber and carrots.
And top with more herbs if you wish (I LOVE herbs!)
Carefully peel the edge of the wrapper away from the cutting board and roll over the filling – all while tucking the filling tightly beneath the first roll.
Fold in both sides and continue to roll. Remember to tuck and roll at the same time for a tight roll!
Keep rolling. The rice paper will seal itself. Serve as is or cut at a diagonal.
Serve with a small bowl of spicy peanut dipping sauce. Enjoy with an ice cold glass of Vietnamese iced coffee!
Prawn Spring Rolls With Mango
Ingredients for spring rolls:
- 1 lb of large gulf prawns, shelled and veined
- round rice paper wrappers
- 2 medium carrots, julienned
- 2 large persian cucumbers or 1 english cucumber, julienned
- 2 mangos, julienned
- 1 bunch of bean or rice vermicelli noodles
- 1 cup of fresh mint
- 1 cup of fresh thai basil
- 1 cup of fresh cilantro
- a couple pinches of kosher salt
Ingredients for peanut dipping sauce:
- 3/4 cup of crunchy all natural peanut butter
- 3 tbsp hoisin sauce
- 2 tsp lime juice
- 2 tsp soy sauce
- 1 tbsp sugar
- 3 tsp chili paste
- 1 tsp sesame oil
- 1/2 cup of water
Directions for spring rolls:
- Prep shrimp by deveining and shelling them first. Skewer them with soaked wooden kabob sticks. Pat the shrimp dry with a paper towel and brush with olive oil and sprinkle with a couple pinches of kosher salt.
- Grill over medium high heat for 2-3 minutes on each side.
- Allow shrimp to cool before slicing them in half lengthwise.
- Soak dry vermicelli noodles in hot water for 15 minutes until soft. Drain and dry.
- Separate the julienned vegetables, shrimp, herbs and vermicelli noodles into separate bowls.
- Fill a large bowl with lukewarm water. Submerge dried rice paper wrapping paper into the water for about 15 seconds until semi-firm. Place on a flat working surface.
- Layer vegetables, shrimp, herbs and vermicelli noodles on top of each other onto the paper, 1/3 of the way up from the bottom.
- Roll once and while tucking in the filling fold in the sides. Continue rolling until the rice paper seals itself.
Directions for peanut dipping sauce:
- Mix everything together, except the water, into a medium sized mixing bowl.
- Slowing add water while stirring to thin out the sauce. Stop when you’ve reached the desired consistency.
(images by HonestlyYUM)