Vietnamese Spring Rolls

June 02, 2014

Doesnt get more authentic then this! Two amazing dipping sauces from scratch!

1 packet Vemicelli rice noodle
1 packet Rice paper (Spring roll skin (Banh Trang))
1 packet fresh mint leaves
1 packet fresh basil leaves
1/2 bag shrimp (fresh is best. can slice in half to make thinner and able to use more.)
1 Medium cucumber (peeled and sliced long horizontally)
1 Large carrot (peeled and sliced long horizontally)
1 Large mango (peeled and sliced horizontally)
1 bag bean sprouts
1 bunch cilantro
1 head green lettece (washed and dried. Sliced horizontally)
1/2 cup lightly salted peanuts (roughly chopped) (Hoisin garlic dipping sauce ingredients below)
1 bottle Hoisin sauce
2 tablespoons canola oil
4 Medium garlic (roughly minced)
1/3 bottle fish sauce (sweet and sour fish dipping sauce ingredients below)
1 Small Thai red pepper (deseeded and chopped)
1/3 cup sugar
1/2 cup water
1/2 Medium lemon
4 cloves garlic (roughly minced)
1 Small dried star anise (dried flower pod)

Arrange sliced cucumber, carrot, mango, and cilantro, mint, basil, sprouts, lettuce on a serving plate. Boil water and once it comes to a boil turn off heat and add rice noodles. Let sit in water until...
See the full directions on my site

Nutritions

Calories
635

Sodium
689mg
28% DV

Fat
17g
27% DV

Protein
27g
55% DV

Carbs
99g
33% DV

Fiber
9g
39% DV