How to make Vietnamese Spring Rolls

Making these Vietnamese Spring Rolls was probably the most fun I’ve ever had making dinner.  And I usually have a lot of fun when I make dinner.  However, this was quite the learning and tasting experience.

And what better way to bring in Spring with these beautiful Spring Rolls?

These are pretty simple to make– most of the time goes into the prep.  You can get veggies of your choice, but I decided on cucumber, carrot, red bell pepper and lettuce.  I picked these ingredients mostly for the nice crunch and the pretty colors!

You will also need to prepare the rice vermicelli noodles and prep the shrimp.  And by “prep” the shrimp, I mean “de-vein” the shrimp.

And by “de-vein”, I mean “de-poop” the shrimp.

This brought back memories of my family Christmas. Every holiday, my paw-paw (grandma) makes a shrimp stir fry.  A few of my cousins get the task of peeling and de-pooping the shrimp.

Ingredients

• 1 lb. large shrimp
• 100g (3.5oz) rice vermicelli noodles
• 12 rice wrappers/papers
• 6 romaine leaves
• 2 large carrots (or 1 c. shredded carrots)
• 2 green onions
• 1 cucumber, deseeded
• 1 red bell pepper
• 1 bunch Thai basil
• 1 bunch mint
• 1 bunch cilantro

Instructions

1. Cook rice vermicelli noodles (Soak noodles in warm water for 20 minutes. Boil 5 cups of water, drop noodles in and cook for 1 minute. Drain and rinse in colander.)
2. Peel and prep shrimp.
3. Chop cucumbers, carrots and pepper into thin matchsticks.
4. Tear romaine leaves into pieces apprx 1”x 4”.
5. ..........................

for full recipes please see : www.thefreshfind.com

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