Simple Fresh Vietnamese Spring Rolls (with video)
"A step-by-step guide (with video) on how to make tasty and beautiful Vietnamese spring rolls. These spring rolls are filled with shrimp, vegetables, herbs, and noodles...."
INGREDIENTS
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18 medium shell-on shrimp (21/25 count) (about 3/4 pounds, defrosted if frozen)
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3 ounces thin rice vermicelli (maifun)
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1 large carrot (peeled and cut into thin matchsticks)
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1 to 1 1/2 Persian cucumber (cut into matchsticks (see note 1))
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a large red bell pepper (cut into matchsticks)
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1/2 cup loosely packed mint leaves
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12 pieces of butter lettuce (bottom tough stems removed (see note 2))
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12 large 22cm circular rice paper sheets
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warm water for rolling spring rolls
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1/2 cup creamy peanut butter
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1/2 cup filtered water
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2 tablespoons rice vinegar
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2 tablespoons soy sauce
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1 1/2 to 2 tablespoons maple syrup (can sub with brown sugar (see note 4))
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1 teaspoon toasted sesame oil
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1/3 cup warm water
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3 tablespoons sugar
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2 tablespoons fish sauce (can add more to taste)
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1 tablespoon lime juice
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1 Thai chilli (sliced)
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a clove of garlic (minced)
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