I grew up loving spring rolls, but traveling around Asia gave me a new respect for this really simple dish. The shrimp give a really nice sweetness to the wraps, but you need to think about texture too. That’s why I’ve included baby Boston lettuce and carrots—to provide some crunch. You can make these rolls in advance and take them out of the fridge minutes before your guests arrive.
MAKES: 24–28 ROLLS
INGREDIENTS:
- 8 ounces dried vermicelli or fine rice noodles
- 1 pound cooked large shrimp, peeled, deveined, and roughly chopped
- 2 baby Boston lettuces, shredded
- 4 scallions, trimmed and chopped
- 2 large carrots, peeled and grated
- ¼ cup chopped cilantro
- ¼ cup chopped Thai basil
- ¼ cup chopped mint
- Juice of 2 limes
- 24–28 round rice paper sheets (6-inch diameter)
FOR THE DIPPING SAUCE
- ¼ cup sugar
- ¼ cup rice vinegar
- ¾ cup fish sauce
- 2 red chiles, seeded and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 2 scallions, trimmed and thinly sliced
- ¼ cup chopped cilantro
- ¼ cup chopped mint
INSTRUCTIONS:
- Rehydrate the vermicelli noodles by soaking them in boiling water for 3-4 minutes. Drain and refresh under running cold water. Shake off any excess water and set aside.
- Make the dipping sauce by mixing together the sugar, rice vinegar, fish sauce, chiles, and garlic. Stir well until the sugar dissolves. Add the remaining ingredients, mix well, and adjust the seasonings as necessary. Set aside.
- Roughly chop the noodles in a bowl. Mix in the shrimp, lettuce, scallions, carrot, cilantro, basil, and mint. Add the lime juice and 2 tablespoons of the dipping sauce, and mix together. Taste and adjust the seasoning, adding more sauce if needed.
- Dip a rice paper into a bowl of hot water for about 20 seconds until softened and pliable. Splash a board with a little water before placing a rice paper on it (this will keep it from sticking). Put a spoonful of the mixture into the center of the rice paper and fold the sides over the filling. Roll up tightly into a spring roll shape, and repeat with the remaining mixture and rice papers.
- Serve the rolls with the dipping sauce on the side.
TIP: HOW TO MAXIMIZE CITRUS JUICE
To get the maximum amount of juice from a lemon or lime, roll it hard under your palm for a minute before juicing.
