Vietnamese-Style Fresh Spring Rolls ~ Diane's Vintage Zest!

Monday, July 29, 2013

Vietnamese-Style Fresh Spring Rolls


I know that these are called spring rolls, but maybe they should be called summer rolls!  They are an absolutely perfect main dish for the hot weather that we've been having.  Fresh, light, and colorful: three definite musts for a summer party dish!  :)  On July 4th, my mom and sister made these, and I loved them so much that I couldn't wait to photograph them and share with you all.


Vietnamese-Style Fresh Spring Rolls on Diane's Vintage Zest!  #recipe #healthy #fresh

One last note, there are three different ways that we prepared these to accommodate dietary needs.  All three types (shrimp, tofu, and plain) were delicious!  Just decide which one you want to make, and you won't be disappointed.  Bon appetit!


Vietnamese-Style Fresh Spring Rolls
Adapted from Chow




Ingredients
Peanut sauce:
  • 3/4 cup natural-style creamy peanut butter
  • 1/3 cup water
  • 3 Tbsp. hoisin sauce
  • 2 Tbsp. freshly squeezed lime juice (about 1.5 medium limes)
  • 4 1/2 tsp. soy sauce
  • 1 Tbsp. granulated sugar
  • 1/2 teaspoon toasted sesame oil
  • 3 medium garlic cloves, mashed to a paste

Spring rolls:
  • 24 medium shrimp (about 1 pound), peeled and deveined  OR
  • 1/2 pound firm tofu (cut into dominoes 1/4 in. thick x 1/2 in. wide and drained on paper towels)  OR
  • Nothing (for the plain variety)
  • 4 oz. dried rice vermicelli
  • 1 cup (3 oz.) mung bean sprouts
  • 1/4 cup fresh mint leaves
  • 1/4 cup basil or Thai basil leaves
  • 1/4 cup fresh cilantro sprigs
  • 3 medium scallions, chopped
  • 3 carrots, shredded
  • 16 (8-1/2-inch) round rice paper wrappers
  • 8 Bibb lettuce leaves, cut in half


Vietnamese-Style Fresh Spring Rolls on Diane's Vintage Zest!  #recipe #healthy #fresh


Directions

1.  Whisk all of the peanut sauce ingredients together in a medium bowl.  Set aside.

2.  If using shrimp, follow these steps.
    1. Bring a medium saucepan of water to a boil over high heat.
    2. Add the shrimp and cook until bright pink and just opaque, about 1 1/2 minutes.
    3. Drain in a colander and run under cold water until cool.
    4. Pat the shrimp dry with paper towels.
    5. Halve each shrimp horizontally.
    6. Place in a medium bowl, cover with plastic wrap, and refrigerate.
3.  Cook the vermicelli noodles according to the package directions. Drain.

4.  Mix the vermicelli noodles, mung bean sprouts, mint leaves, basil leaves, cilantro sprigs, scallions, and carrots in one bowl.  Set aside.

5.  Place a clean, damp kitchen towel on your work surface.

6.  Fill a shallow dish or medium frying pan large enough to hold the rice paper wrappers with hot tap water.

7.  Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel.


Vietnamese-Style Fresh Spring Rolls on Diane's Vintage Zest!  #recipe #healthy #fresh


8.  Working quickly, place 2 - 3 pieces of lettuce just above the center of the wrapper, leaving about 1 inch of space on each side.

9.  Layer a scant 1/4 cup of the rice noodle mixture over the lettuce.

Vietnamese-Style Fresh Spring Rolls on Diane's Vintage Zest!  #recipe #healthy #fresh


10.  Lay 3 shrimp halves or tofu pieces (if using) in a row, cut side up, over the noodles.

11.  Fold the bottom half of the rice paper wrapper over the filling. Then, fold one side of the wrapper in.  Next, roll the entire wrapper to close it.

12.  Turn the roll with the pretty side up, so that the seam faces down and the row of shrimp or tofu is facing up.  Cover loosely with plastic wrap so the rolls do not dry out.  Leave space between each roll so they don’t stick together.  The rolls can prepared up to 2 hours prior to serving.


Vietnamese-Style Fresh Spring Rolls on Diane's Vintage Zest!  #recipe #healthy #fresh
I actually forgot to take a picture before the party started going, so I included a photo of the half-eaten party platter.  Oops!


13.  Serve with the peanut sauce for dipping!

Vietnamese-Style Fresh Spring Rolls on Diane's Vintage Zest!  #recipe #healthy #fresh


Unfortunately for the photo, it was a crowd pleaser.  Fortunately for me, I have a new favorite quick and easy colorful party dish.  :)

The best part of it is that once you learn the method, you can customize it to your tastes.  Throw in some cucumber, bell pepper strips, or spicy peppers.  Alternatively, you may want to spread some of the peanut sauce over the lettuce, before the noodle mixture, for easier eating.

How would you customize it?




23 comments:

  1. These spring rolls are so pretty and would be perfect for a light summer meal! I love the addition of shrimp! the plain version would be just fine too! I'm pining to my Easy to be Green board. Came to visit you via Home Stories A to Z

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  2. They're a hit with everyone. Vegetarian and shrimp-lovers alike!

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  3. These look so good! I love spring rolls, but always end up destroying the wrapper...I would love for you to share this at the what i am eating link up http://www.townsend-house.com/2013/08/what-i-am-eating-39.html

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  4. These look SO perfect for summer! I love the peanut sauce addition. Stopping by from Wednesday Whatsits :)

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  5. The peanut sauce is REALLY addicting. I put it on everything when I run out of the spring rolls!

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  6. Yumm!! I love shrimp! Thanks for linking this up with us at the Pinterest Power Party! Have a great evening!

    Danielle

    SewMuchCrafting.com

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  7. Your recipe is wonderful, and thank you so much for sharing it with Full
    Plate Thursday. Hope you are staying cool on this hot summers day,
    enjoy your weekend!

    Miz Helen

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  8. Yum!!! This looks really good :) I'd love it if you'd stop by and link it up over at our Link Party, Random Recipe Round-Up

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  9. Yum yum yum Diane! I love spring rolls and these ones look delicious!!

    Thanks for linking to a Round Tuit!

    Hope you have a fabulous week!

    Jill @ Creating my way
    to Success

    http://www.jembellish.blogspot.com/

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  10. yummy! I pinned this! Where did you find the rice paper wrappers?

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  11. Great! I went to the Asian market for these wrappers because they have a large selection. Some larger regular supermarkets will have an Asian section. Since I live near a lot of great ethnic markets, I think it's better to go right to the experts. Good luck with the recipe!

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  12. Hello,
    I stopped by from the Sew Chatty's linky and follow you via G+. I hope you'll return the favour. Oh, I pinned your recipe ;)
    See you Ally
    http://allyandwoozle.blogspot.com

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  13. Just wanted to you to know that your recipe is being featured on foodie friday today. Stop by and get your featured button. I will be pinning and tweeting it this week.

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  14. Awesome! I love your blog, so being featured is a different treat. :) Thanks from a fellow Diane!

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  15. Visiting from Diane's Foodie Friday! These look amazing! I pinned your Spring Rolls. :-)

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  16. Thanks! Let me know when you enjoy them. :)

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  17. Congratulations! You've been featured on this week's
    Martha Mondays! :) Swing by to pick up a "Featured" button and do a
    little bragging! :)

    http://www.watchoutmartha.net/2013/08/martha-mondays-link-up-party-features_18.html

    Amanda
    www.watchoutmartha.net

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  18. I'm Vietnamese and make something similar all the time. They are fresh and so good!

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  19. Good! They are not quite traditional enough to call them Vietnamese spring rolls, but these are definitely inspired by the ones you are talking about. :)

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  20. Love the recipe, this is now on this weeks menu.

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  21. Great! Thanks for visiting. :)

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I love to hear your comments! And putting in your two cents is always free. :)

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