Tết Vietnamese Spring Rolls
A delightful dish that combines fresh ingredients and vibrant flavors, often served during the Tết holiday to symbolize good luck and prosperity.
Equipment
- mixing bowl
- shallow dish
- serving platter
Ingredients
Filling Ingredients
- 1 cup cooked shrimp, peeled and chopped
- 1 cup cooked vermicelli noodles
- 1 cup shredded lettuce
- 1/2 cup grated carrots
- 1/2 cup fresh herbs (such as mint, cilantro, or basil)
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon lime juice
Wrapping Ingredients
- 8 pieces rice paper wrappers
- Warm water (for soaking)
Dipping Sauce Ingredients
- 1/4 cup hoisin sauce
- 1 tablespoon peanut butter
- 1 tablespoon water
- Crushed peanuts (for garnish)
Instructions
- Prepare the filling by combining chopped shrimp, cooked vermicelli noodles, shredded lettuce, grated carrots, and fresh herbs in a mixing bowl. Add fish sauce, sugar, and lime juice, and toss gently.
- Soak the rice paper wrappers in warm water for about 10-15 seconds until soft and pliable. Remove and place on a clean surface.
- Assemble the spring rolls by placing a small amount of filling near the bottom edge of the rice paper, folding the bottom edge over the filling, folding in the sides, and rolling tightly.
- Prepare the dipping sauce by mixing hoisin sauce, peanut butter, and water in a small bowl until smooth. Garnish with crushed peanuts.
- Serve the spring rolls on a platter with the dipping sauce on the side.
Notes
Use fresh ingredients for the best flavor. Serve immediately for optimal freshness.