I was first introduced to Vietnamese Spring Rolls by my aunt in Mexico; she made them a little different than I do. They have since become a favorite in my house; they are great appetizers for a party. However, if you want more than just an appetizer, I put in a bonus recipe so you can make a whole meal. It’s fast, fun and delicious.
I find all of the above ingredients at Meijer in the international aisle or you can search for an Asian-ethic store near you.
- Packet of Rice Noodles
- Spring Roll Skin
- Sriracha Mayo
- Hoisin Sauce
- Large cooked shrimp – peeled, deveined and cut in half. One for every spring roll you are planning to make (you can skip this option to make them vegetarian).
- Thinly long-wise sliced cucumber (if you have a spiralizer, feel free to use it)
- Thinly long-wise sliced carrot (same note with the spiralizer)
- Thinly long-wise sliced avocado
- Basil leaves (optional)
- Finely chopped peanuts (optional)
(I would like to note that this is the way I like to make my spring rolls. However, you are not limited to these ingredients. I have seen Vietnamese spring rolls with lettuce, mint, peppers, cilantro, even jalapenos! Same goes with the sauces: I have seen them served with fish sauce, peanut sauce, soy sauce, Yum-yum sauce, etc. Be creative!!)
1. Cook the packet of rice noodles. (It is very important that you follow the instructions the packet gives you exactly. Rice noodles are different than pasta. If you cook the rice noodles 1 or 2 minutes more than the recommended amount (usually 3 minutes), the noodles will melt. )
1. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 to 3 seconds to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of the rice noodles, cucumber or avocado (you can alternate), carrots & basil. Leave about 1.5 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper. Don’t make them too fat.
The step above is tricky. Don’t feel discouraged, I went thru 7 wrappers before I was able to get the technique. Also, the hotter the water, the faster the wrap will soften.
1. Make as many as you want!!
2. Serve them with Hoisin Sauce and the Sriracha Mayo. I like to put the finely chopped peanuts in the Hoisin Sauce.
*Milo’s Bonus Recipe
This recipe is if you like to make a whole meal with minimal effort. This recipe doesn’t really have a name, I started doing it because I usually ended up with a lot of rice-noodles left-over.
• Another box of rice noodles
• Large can of stir-fry vegetable
• Soy Sauce
• Hoisin Sauce
• Sriracha Mayo
• 3-4 scrambled eggs (depends on how much you like eggs)
1. Use the leftover rice noodles. If you have a large family or don’t have many noodles left over, then cook the other box of rice noodles.
2. Fry the stir-fry vegetables in a separate pan. Also, feel free to add other vegetables that you might have hanging out in your fridge.
3. Mix in the rice noodles and the scrambled eggs.
4. Mix in soy sauce and hoisin sauce to taste (if you like it salty put more soy sauce, if you like it spicy and sweet put more hoisin sauce.) It is better to start with small quantities and add more rather than trying to backtrack.
5. Make sure to thoroughly mix in the ingredients and sauces.
6. Serve with sriracha mayo on top.