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Vietnamese Spring Rolls - Shrimp
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- Take out and peel the thawed, pre-cooked shrimp.
- Prepare all the ingredients and place them on a convenient work surface.
- Soak Vietnamese spring roll wrappers in lukewarm water until they become soft, then take them out and place them on a clean work surface.
- Place a lettuce leaf in the middle of the spring roll wrapper.
- Then, add sliced cucumber, carrot, and cooked fine rice on top of the lettuce leaf according to personal taste.
- Sprinkle fresh basil leaves over the vegetables and evenly place the cooked shrimp on top.
- Fold in the sides of the spring roll wrapper and roll up from the bottom until a compact roll is formed.
- Place some fried rice noodles or fried bean vermicelli on the rolled spring roll.
- Repeat the process until all ingredients are used.
- Cut the finished spring rolls in half or serve them whole.
- Serve with dipping sauce.
Ingredients for dipping sauce:
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons lemon juice
1-2 cloves of garlic, chopped
1 small red chili, deseeded and chopped (optional)
1/4 cup warm water
Instructions: -
Mix fish sauce, sugar, and lemon juice together until the sugar is completely dissolved.
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Add chopped garlic and chili, if using.
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Gradually add warm water until you reach the desired consistency, stirring well.
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Taste and adjust sweetness, acidity, and heat according to preference.
- Pour the dipping sauce into a small bowl and serve.
This dipping sauce has a delightful balance of sweetness and acidity and is the perfect accompaniment to Vietnamese spring rolls.