Being half Vietnamese, I grew up eating a lot of Vietnamese food. Fresh spring rolls are probably top on my list of favorite things to eat! I love that they are so fresh, not fried, and you can really be adventurous if you want and try new fillings.
I like the traditional Vietnamese Spring Rolls that are made with Shrimp and Pork. You can dip them in a peanut sauce or a fish sauce, and they are so tasty! (affiliate links are used in this post)
Vietnamese Spring Rolls (Goi Cuon)
1 teaspoon salt
1 pound cooked small shrimp, tails removed sliced in half lengthwise
8 ounces thin rice vermicelli noodles
1 bunch fresh mint leaves
1 bunch fresh cilantro leaves, removed from stems
1 English cucumber or seeded regular cucumber, thinly sliced
1 package rice paper (banh trang) – I prefer three ladies brand rice paper wraps
1) Follow package directions and cook rice vermicelli noodles.
Serve with peanut Hoisin dipping sauce.
Spicy Peanut Hoisin Dipping Sauce Recipe (Nuoc Leo)
1 cup light chicken stock
3 cloves garlic, minced
1 tablespoon thick soy sauce
4-5 tablespoons of Hoisin sauce
3 tablespoons sugar
4 tablespoons crunchy or creamy peanut butter (natural or organic)
2 teaspoons chili garlic sauce or diced chilies to taste
1 ounce dry roasted peanuts, chopped
1) In a small sauce pan, add light stock and garlic. Bring to a boil and reduce heat to low.