Viet fresh spring rolls

Time to roll up your sleeves and start cooking for the summer. This simply amazing Vietnamese spring roll will usher in spring for you like nothing else! Fresh, savory, crunchy, chewy yumminess - a bundle of happiness courtesy of our Viet friends.

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Prep:

• Prep time: 30 minutes

Ingredients:

• Viet spring roll wraps

• 8-10 shrimp deveined

• Thai basil

• Viet mint

• Cilantro

• Rice vermicelli

• Julienned carrots - a fancy way of saying finely sliced carrots

• Cucumber - deseeded with a spoon and julienned

• Avocado

• Leaf lettuce

Recipe:

Instead of steaming or boiling the shrimp, I prefer to sautee it in some oil, salt and pepper, or if you wanna go the fancy route and add some richness to the roll, tempura your shrimp! Trust me- the textures are out of this world. I use a batter tempura and use head-on shrimp and just peel the shell of the body. The head butter adds so much flavor to the roll! You can also make this recipe vegetarian or vegan by using mock meat, tofu, etc!

Let’s get to the wrapping. Wet the rice paper under warm water for 5-10 seconds and lay it flat on a clean surface. Roughly an inch from the radius, layer cooked vermicelli, the herbs, veggies and a crunchy shrimp. Fold the short side over the stuffing. Then tuck that side under the stuffing and slightly tighten it. Fold in the open sides on both ends and then fold forward to seal the sides and the front of the roll. It’s so simple, but so hard to explain! Haha

Serve with sauce of choice. I like it with peanut sauce, or even simply fish sauce with garlic and some sugar like my friend makes it! Her sauce is amazing!

Hope you enjoy an easy meal you can make to celebrate the start of spring! <3

Tag me on Instagram with #nommygod, so I can see your yummy creations!