Vietnamese Spring Rolls
An easy, fresh, and healthy recipe you can put together in 30 minutes.
Servings: 6 spring rolls
Ingredients
- 1 package rice paper
- 1 large cucumber
- 1 large carrot
- 150 g rice noodles
- 2 ripe mangos
- 15 thai basil leaves
- 15 mint leaves
- 1 can mango puree
- 1 lb shrimp (u20-25)
Instructions
- Begin by cutting your fruits and vegetables into thin slices. I cut my carrots a little too thick and it made the spring rolls harder to bite into.
- Place your shrimp into hot water and once the pot comes back up to a boil, strain and set aside.
- Repeat the same steps as the shrimp to cook the rice noodles.
- Submerge a piece of rice paper into warm water then begin to assemble. (only submerge for 1-2 seconds)
- I start with cucumbers, carrots, and rice noodles.
- Then add the mint and basil on top along with some mango puree.
- Place the shrimp and mango in front then begin to fold the rice paper.
- I always start rolling opposite side of the shrimp so that the shrimp ends up being the most visible at the very end.
- Instead of a peanut sauce I prefer dipping in more mango puree.