Vietnamese Spring Rolls with Peanut Sauce

Summary

Yield
Servings
Source/node/5679
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Description

An exotic spring roll with shrimp and a sweet peanut dipping sauce

Ingredients

2 ounces
mung bean thread noodles
1 cup
mung bean sprouts
8  
lettuce leaves
1 cup
carrots
2  
green onions
1/2 cup
mint leaves
1/2 cup
cilantro leaves
16  
rice paper wrappers
8  
shrimp
1  
lemon
1/2 cup
soy sauce
2 tablespoons
rice vinegar
2 tablespoons
sesame oil
1/4 cup
maple syrup
1/4 cup
peanuts

Instructions

Drop noodles into boiling water and cook for 8 minutes, until done. Drain and rinse with cold water.

Heat 2 inches water in a medium skillet. Peel shrimp and boil for 1-2 minutes, until completely pink. Remove and squeeze with juice from one lemon.

Lay out noodles, vegetables, and shrimp in an assembly line. Soak two rice papers at a time in hot water, then take out and lay flat on top of each other. Flatten one lettuce leaf on top. Next, place a finger sized amount of noodles, one shrimp, and a sprinkling of the vegetables to the left of center. Roll the rice papter together, tucking in the ends as you go. Set on a platter seam side down and cover with a moist towel. Combine soy sauce, rice vinegar, sesame oil, maple syrup, and peanuts for dipping sauce and serve.