Vietnamese: Spring Rolls (aka Summer Rolls)

Recipe by Paul Young <info@cooking-with-paul.com>

(makes 8 rolls)

Peanut sauce ingredients:

  • 4 tablespoons peanut butter
  • 4 tablespoons hoisin sauce
  • Juice from ½ lime
  • 2 teaspoons soy sauce (or tamari)
  • 1 teaspoon garlic powder
  • ¼ cup water (approx)
  • Crushed roasted peanuts for garnish

Spring roll ingredients:

Procedure:

  1. Make the peanut sauce: combine all ingredients (except the water and crushed peanuts) and mix well; add a little water at a time until desired consistency is reached; garnish with crushed peanuts
  2. Cook rice noodles according to package instructions, drain, cool, set aside
  3. Cook bacon, set aside on paper towels to absorb extra grease
  4. If using frozen shrimp: defrost under running cold water (about 10 minutes)
  5. If using raw shrimp: cook in cold water until barely boiling; remove from heat, rinse under cold water; peel, devein, remove tails
  6. Slice shrimps in half lengthwise, set aside
  7. Add cold water to a large frying pan and soak one rice paper sheet for about 1 minute
  8. Transfer soaked rice paper to a plate and begin to assemble your roll
  9. Add the ingredients in the following order: shrimp (orange side down), carrots, lettuce, herbs, noodles, bacon
  10. Fold the left and right sides towards the middle so that it's snug; add green onions letting one end stick out
  11. Fold the bottom up to cover the filling, squeezing lightly as you roll
  12. Transfer finished roll to serving platter (do not let rolls touch each other)
  13. Repeat until all ingredients are used
  14. Serve with peanut sauce and chili garlic sauce (if desired)