Rice Paper Rolls With Vermicelli Noodles Recipes

VIETNAMESE RICE PAPER ROLLS

Steps:

• Clean the shrimps. Place the shrimp in a shallow pan with some boiling water just sufficient to cover the shrimps. Add a teaspoon of salt. Place the shrimps in the pan over low to medium heat to cook the shrimp until it changes to pink and no longer translucent. Remove the shell.
• Soak the rice vermicelli in hot water Once it is al dente, drain a place it in cold water to stop cooking. Drain, and it is ready to use.
• Submerge the rice paper fully into the water for five seconds just before wrapping. Remove and pat dry.
• Cut the carrots and cucumbers into matchsticks.
• Choose a piece of lettuce with the length about 2/3 of the diameter of the rice paper. Place the carrot, cucumber and rice vermicelli on it.
• Place the vegetable and the basil, coriander, and mint on the rice paper, slightly off-centered towards you, and leave about one inch clear from the side.
• Place the scallion horizontally towards the edge of the rice paper and the halved prawns on the other half of the rice paper away from you in the horizontal line.
• Fold the sides in over it, like closing an envelope. Then continue rolling away from you to wrap up the scallion, and the shrimps.
• Mix the water, sugar, lime juice, and fish sauce until the sugar dissolved.
• Add the minced garlic and finely chopped chili.
• Saute the garlic with the vegetable oil.
• Add the remaining ingredients.
• Reduce the liquid to the desired thickness.

VIETNAMESE RICE PAPER ROLLS (SPRING ROLLS)

Steps:

• Peanut Sauce: Combine the Peanut Dipping Sauce ingredients. Mix briefly (it won't come together), then microwave for 30 seconds. Mix again until smooth. Set aside to cool. Adjust sour with vinegar, salt with salt and spiciness to taste. Thickness can be adjusted with milk or water once cooled.
• Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain (or follow packet instructions).
• Peel the prawns, slice in half lengthwise and devein (watch video).
• Remove the crunchy core of the lettuce leaves (watch video).
• Tip - LETTUCE BUNDLE (Note 4): Place some vermicelli noodles and bean sprouts in a lettuce leaf, then roll it up, finishing seam side down. Repeat.
• Fill a large bowl with warm water. The bowl doesn't need to be large enough to fit the whole rice paper in one go.
• Place two rice papers together (if using 2). Note which side is the smooth side - this is supposed to be the outside of the spring roll. Submerge the rice papers into the water (both of them at the same time, together) for 2 seconds. If your bowl isn't large enough to fit the whole rice paper in one go, that's fine, just rotate it and count 2 seconds for each section you submerge into the water.
• Place both the rice papers (one on top of the other, they will stick together) on a board or the counter with the smooth side down.
• On the top part of the rice paper, place 3 prawns with a mint leaf in between, as per the photo below.
• Place the lettuce bundle with the seam side down onto the middle of the rice paper.
• Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself.
• If you placed the ingredients on the rice paper as per the photo below, your rice paper rolls should look pretty with the prawn and mint leaves on the smooth side of the roll and the seam on the side or underside of the roll.
• Serve immediately with the peanut dipping sauce.