When I was working for a consulting company my friend Julie and I would love to go out to eat. We would usually go out for Dim Sum but one time we went to a Vietnamese restaurant where I had these spring rolls for the first time.
These spring rolls are so light and refreshing. I hadn't had them since that first time and then when I got married my husband and I went to Ottawa for a weekend. We had dinner in a Vietnamese restaurant one night and ordered these spring rolls. My husband loved them. They are so simple and easy to make. With a few tips from Julie, I started to make them at home. I haven`t made these for awhile. A couple of weeks ago I found Brown Rice Vermicelli noodles at Longos and thought about those spring rolls I used to make. I love how the noodles are made from brown rice...add some fiber to the meal.
I have had a hard time finding a good dipping sauce. Really you can use anything you like. We used to use Plum Sauce and then last week I saw VH Thai Market Sweet Thai Chilli Sauce. I thought it was perfect for these rolls. A chilli garlic sauce would also be good.
These rolls are so versatile. You can really add anything you like. Try adding julienne carrots or cucumbers. You could leave the shrimp out if you want them to be vegetarian. This is really more a method than a recipe. Once you make them, serve immediately. If you would like to make them ahead cover them with a damp paper towel so they don't dry out and keep in the fridge.
My pictures are not all straight since I was making them in a hurry. I always have to keep one eye on the 2 boys whenever I'm doing something.
Vietnamese Spring Rolls
Rice paper wrappers
Vermicelli noodles (I was able to find Brown Rice Vermicelli)
Lettuce (I used a spring mix)
Shrimp (I used 3 per roll)
Slightly hot water
Boil the shrimp in water with their shells on. Once done, drain and allow to cool so you can peel the shells off.
Cook the vermicelli noodles according to the package directions.
Have all your ingredients lined up.
In a flat bowl, pour some slightly hot water. You will be dipping the rice paper wrappers in this.
Dip one rice paper wrapper in the hot water until it is soft. Take out and let the excess water drip off. Place on a cutting board (or any other flat surface). Put some vermicelli, top with lettuce, coriander leaves and shrimp.
Roll the wrapper once. Then fold the sides in and continue to roll.
Place in your serving dish.
If you are not serving immediately cover with a damp paper towel and keep refrigerated. Serve with dipping sauce such as a Sweet Thai Chilli Sauce.