A few weeks ago I featured a recipe for chicken pho, a Vietnamese noodle soup that we are known to devour in our family. On a drizzly day in late January this will warm your weary bones. If you've never tried Vietnamese you are missing out my friend. The French influenced Asian flavor is so distinct- a combination of basil, mint and fish sauce, and it can be really healthy; many dishes are packed with veggies, lean meat and shellfish. So for today I'm sharing another Vietnamese food that we can't get enough of...fresh spring rolls. They are very easy to make at home- you can get the ingredients at any grocery store with an Asian food section. Because they are portable little pockets of noodles, shrimp and lettuce, they make a great lunch food, especially with little peanut sauce. Okay, who's hungry? Check out the recipe below.
Vietnamese Spring Rolls (4) with Peanut Sauce
Rice Wrappers (don't you love the pattern?)
3oz Rice Noodles
12-16 Medium shrimp, cooked
1/3 cup bean sprouts
1/3 cup crunchy peanut butter
1 tsp fish sauce
1 tsp rice wine vinegar
1 tsp sweet chili sauce
Cook the noodles (about 5 minutes), rinse with cool water, and strain well. If shrimp is uncooked, simply poach it in water for a couple of minutes until firm to the touch, cool completely before assembly.
To soften the wrapper, dip in simmering water, about 5 seconds each side. Lay flat, and layer the ingredients, lettuce first, a layer of noodles, shrimp, basil and mint. Fold the ends in and gently roll, like a burrito. The wrapper will secure itself.
To make the peanut sauce just whisk together the peanut butter with the vinegar and sauces and you are good to go. Add a little sriratcha if you want more spice.