Vietnamese Fresh Spring Rolls

What do you get when you mix rice paper, rice vermicelli, hoisin sauce, and shrimp? I’ll give you a hint; you get the most delicious spring rolls you’ve ever tasted. My mom is a spring roll making machine and although they are meant to be eaten as an appetizer, as kids we could gobble up 3, 4 or even 5 if she let us. The traditional ingredients are shrimp, thinly sliced pork, garlic chives, rice vermicelli, lettuce, mint, Thai basil, all wrapped up in rice paper. After the rice paper is softened with water, it’s translucent. Underneath the supple paper, you get little peeks of what the roll holds.

Fresh Spring Rolls
(About 6 rolls)

Rice paper
1 bunch of rice vermicelli, soaked in hot water for 3-5 minutes then drained and set aside
1/2 lb. cooked shrimp, cook in salted water for 30-60 seconds, depending on the size of the shrimp
1/2 lb. pork tenderloin or another cut of lean pork, poached in salted water then thinly sliced, do not overcook.
Garlic chives
Spearmint and Thai basil
Lettuce, ribs removed, to avoid puncturing the rice paper

For the sauce:

Hoisin sauce
Peanut butter
Roasted ground peanuts

The trickiest part of making these rolls is handling the rice paper. There are two ways of soften the paper: The first way is to fill a mister bottle with warm water and mist the paper while holding it upright so all the excess water drips off. Spray the edges first so that he middle does not get too soft too fast and tear.

The second way is to fill a large bowl with warm water and dip the paper in the water, edges first then the entire sheet, shake excess off or let drip off. I often run the paper between my forefinger and middle finger in an attempt to “squeegee” the paper.

Once the paper begins to soften put on a work surface and you can begin the assembly. After the paper begins to soften it sticks to itself much worse than Saran Wrap or cling film. Try not to handle it at this point, let it lay flat until after you have piled the ingredients on. I usually layer the rice vermicelli, the lettuce, pork, shrimp, mint and basil. Place all the ingredients on the lower third of the rice paper, fold the ends (left and right sides) over and begin to roll like a burrito. After one complete turn lay the chives across the paper and complete the roll.










For the sauce, mix and equal amount of Hoisin sauce and peanut butter in a small sauce pan, thin with water slowly and let heat and come to a simmer. My dad thins his sauce with 7-Up so he does not dilute the flavor. Taste and adjust peanut butter to your liking, spoon sauce into a little dish and top with ground, roasted peanuts.