Fresh Vietnamese Spring Roll

I tried this recipe on Vietnamese Spring Roll which I learnt from a video broadcasted on you tube. It's very simple and easy. My husband like to eat spring rolls. Whenever we go to eat at Kimson Restaurant, he will never miss the spring rolls.

This was my first time tried it.

Ingredients:
8 Rice round paper (brand name : Banh Trang)
2 oz. Rice Vermicelli (soak in hot water for 1 or 2 seconds or till soft)
24 medium Shrimps (normally I bought the already peeled frozen shrimps from walmart)
2 Green leaf i.e. lettuce (slice the leaf into half or whatever size you like)
1 carrot (slice thinly at a length of 2 inches.)
1/2 Cucumber (slice thinly as the carrot)
1/4 cup of any fresh herbs (i.e. basil, parsley, mint leaves) chopped
1/4 Sweat red or green onions (slice thinly)
Some stalks of spring onions for garnish (optional).

1). Peel carrot & slice it thinly at a length of 2 inches. Set aside. (Some people like to blanch the carrots in hot water, then rinse it under cold water and drain well) .

2) Cook the rice noodles in pot of boiling salted water for about 2 - 3 minutes. Drain, rinse with cold water and drain well. Set aside.

3) In a large shallow dish of warm water soak the rice paper wrappers (one at a time) for about 4-5 sec. and remove from water and place on clean dry work surface. (I put mine on a large plate).

5) Place one lettuce leaf over the surface of the rice paper. On the bottom half of the roll, place approx 4 tbs of the noodles, 1 tbs each of bean sprouts and carrots and several shrimps. Sprinkle with the green onions, parsley and basil or mint leaves.

6) Fold the bottom of the rice paper over the vegetables. Tuck in the sides and continue to roll (like making cabbage rolls). Place 1 stalk of spring onion as you roll the spring roll. This should form a tight cylinder. Repeat with remaining ingredients.

7) Place on a large platter and covered with a plastic wrap. Refrigerate until ready to serve. To serve, cut in half on diagonal for appealing presentation.

For your information, you can also put chicken or pork with it, whatever that suits your appetite.

Easiest way to it, is to have the wrappers just moist enough so that they are easy to roll, if it's too wet they tend to fall apart when rolling. Once you're comfortable with the procedure, they are quite easy.

Not bad, right?

Dipping Sauce:
1/4 cp rice vinegar
1 tbs soy sauce
1 tbs fish sauce
2 tbs water
2 cloves garlic, finely minced
1-2 tsp chilli paste
1 tps sugar
1 tbs roasted peanuts, chopped
1 tbs fresh cilantro, finely chopped

Combine all ingredients except cilantro into bowl. Refrigerate until ready to use. Sprinkle cilantro over just before serving.