Vietnamese Spring rolls

Name: Vietnamese Spring rolls
Yield: 2 people
Cuisine: British
Ingredients: 400 gr large shrimp; 100 gr Rice vermicelli; 6 wrapper rice paper; 1 large carrot; 1 avocado sliced; 12 basil leafs; 12 mint leafs; 6 coriander cut into 5 cm; Warm water for dipping the rice paper; Hot water for soaking the rice vermicelli

Reny Turner @cook_14115041

Sydney

One of my favorite Vietnamese dish is springrolls, it’s healthy, very clean and easy to make including the peanut sauce, you can use different sauce but I prefer peanut sauce.

Reny Turner @cook_14115041

Sydney

One of my favorite Vietnamese dish is springrolls, it’s healthy, very clean and easy to make including the peanut sauce, you can use different sauce but I prefer peanut sauce.

Saved

Ingredients

2 people

400 grlarge shrimp
100 grRice vermicelli
6wrapper rice paper
1large carrot
1avocado sliced
12basil leafs
12mint leafs
6coriander cut into 5 cm
Warm water for dipping the rice paper
Hot water for soaking the rice vermicelli

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Steps

1

In a bowl soak the rice vermicelli for 5 mins. Drain and rinse. Set aside
2

Peel and prep the shrimp, boil for 3 mins, drain and rinse. Set aside
3

Cut the carrot into thin matchstick.
4

Place the warm water in a shallow pan, dip the wrapper into a shallow pan for 4 seconds. Remove wrapper and place into flat surface.
5

Place the shrimp on the top third of the wrap. Place avocado and desire vegetables on the bottom third of the wrap. Place the vermicelli, cilantro, basil, mint on top of the vegetables.
6

Start to roll from the bottom, roll tightly until you cover the shrimp. Folds the ends in, as if you are rolling the burrito. Roll the rest and place on the plate, shrimp side up.