Fresh, Homemade Springrolls

I’ve been cooking more and more lately, and have been trying to find healthy, easy to make and quick recipes that incorporate my favorite foods.

Fresh Spring Rolls

I love Vietnamese soups and springrolls, so I tried to make them at home and they were actually surprisingly easy to make. Awesome! So below is the recipe, once you buy all the ingredients you’ll have enough to prepare these at least 3 or 4 times I’d say. I didn’t take any pictures unfortunately but next time I make them I certainly will and will update the post. The picture I’ve included here is what they should look like.

This recipe makes about 6 rolls

Ingredients:

Rice Paper (Should be sold in flat, round sheets)
Fresh Mint leaves
2 cups cooked Brown Rice Vermicelli
3 Carrots
3-4 leaves of lettuce (Bibb if possible)
Cooked, Peeled Shrimp (about 15, or 2-3 per roll)
Coriander

Directions:

-Cook the rice vermicelli and set aside
-grate carrots, chop coriander into small pieces and prepare shimrp
-fill a large mixing bowl with warm water
-to make each roll, first start by submerging one sheet of rice paper in the warm water until it becomes malleable (usually about 20 seconds)
-place the softened paper on a plate, then place the ingredients in the middle. I recommend starting with placing 2-3 shrimp in a row in the middle, then adding a large spoonful of noodles on top, followed by a few pinches of grated carrot, a sprinkling of coriander, two mint leaves and then a sheet of lettuce on top.
-Fold in the side of the rice paper, then roll it up from one end, trying to roll it as tightly as possible.
-Repeat for each roll, then I recommend leaving them in the fridge for 10-15 minutes to chill and firm. Don’t them them uncovered for too long in the fridge or else they’ll get hard.

I recommend serving them with peanut sauce, I don’t have a good recipe for that yet as my J-man usually makes it. Enjoy!

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