Vietnamese Shrimp Spring Rolls - Urban Meadow®

Vietnamese Shrimp Spring Rolls - Urban Meadow®

Prep Time

45 minutes

Cook Time

5 minutes

Total Time

50 minutes

Yields

8

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil, stir in vermicelli pasta and return to a boil. Cook vermicelli uncovered, until the vermicelli is tender, for 3 to 5 minutes
  2. Fill a bowl with warm water. Dip one wrapper for a few seconds to soften, then lay flat. Add 2 shrimp, vermicelli, lettuce, mint, cilantro, and basil, leaving 2 on each side. Fold sides in and roll tightly. Repeat with remaining ingredients
  3. Next make the sauce: mix water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl until well combined. Mix hoisin sauce and peanuts in separare small bowl
  4. Serve rolled spring rolls with fish sauce and hoisin sauce mixtures

Ingredients

  • 2 oz rice vermicelli
  • 8 rice wrappers (8.5 inch diameter)
  • 8 large cooked shrimp, peeled, deveined, and cut in half
  • 2 lettuce leaves, chopped
  • 3 tbsp chopped cilantro
  • 3 tbsp chopped fresh mint leaves
  • 1 1/3 tbsp chopped fresh Thai basil
  • 1/4 cup water
  • 2 tbsp fresh lime juice
  • 2 tbsp Urban Meadow® - white sugar
  • 4 tsp fish sauce
  • 1 clove garlic, minced
  • 1/2 tsp garlic chili sauce
  • 3 tbsp hoisin sauce
  • 1 tsp Urban Meadow® - Roasted Peanuts, finely chopped