These fresh Vietnamese spring rolls are one of the most recognized dish in Vietnam. The word gỏi cuốn in the south, nem cuốn in the north and bánh cuốn in central Vietnam are referred to in English as fresh spring rolls, summer rolls or cold roll, often with the word “Vietnamese” at the beginning. Vietnamese spring rolls are traditionally served with nước chấm (a dip made of fish sauce), but they’re great with peanut sauce as well.
VIETNAMESE SPRING ROLLS with SPECIAL PEANUT SAUCE
Share Twitter EmailIngredients
- 1 whole Carrot
- 1 whole Cucumber
- 1 small Cabbage
- Lettuce
- 250 g Shrimp meat
- Salt and Pepper
- 1 tbsp Sesame oil
- Rice Paper
- Vermicelli/Rick Stick Noodles
PEANUT SAUCE
- 3 tbsp Creamy peanut butter
- 1 tbsp Oyster Sauce
- 1/2 cup Water
- 1 tbsp Sesame oil
Instructions
- Peel and julienne cut the carrot and cucumber
- Cut the cabbage as shredded
- Boil the shrimp meat for just 3-5minutes
- Boil in the same water the rice stick noodles for 2 minutes, so that it will have the shrimp flavor as well
- In a bowl, mix the noodles with the sesame oil
- For the peanut sauce, just mix the peanut butter, oyster sauce, sesame oil and water. Adjust the thickness of the peanut butter based on your preference by adding more water. Mix continuously until it smoothen.
- Soak the rice paper in warm water. Soak it until there still a little bit of crispness. You can also double the the rice paper if it easily break
- Place it in a smooth surface then place the lettuce, cabbage, cucumber, carrots, rice noodles and shrimp.
- Fold both sides first and roll it up
- Serve with the peanut sauce and enjoy
