Those who have ever been to Vietnam know this dish, a delicious fresh spring roll filled with different vegetables. This spring roll (also called summer rolls) is not fried and is therefore much healthier than the traditional spring roll. The basis of this spring roll is a sheet of rice paper that is filled with vegetables with a few dips. Ideal for parties, because you can make them and then put them in the fridge, also cozy to make this together with friends.
8 rice paper wrappers
3 ounces cooked rice vermicelli
A handful of chinese cabbage, cut into thin strips
½ of a large red pepper, julienned
½ large carrot, julienned
3 cups fresh bean sprouts
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
Optional: 10 jumbo shrimps
2 teaspoons soy sauce
2 cloves of minced garlic
4 tablespoons Hoisin sauce
A handful of chopped peanuts
Make sure all vegetables and vermicelli are ready for use.
Prepare a deep plate or, for example, a pan, filled with warm water.
Rice papers are hard, but as soon as you dip them in hot water, they become soft. Dip a rice paper wrapper in water until it is soft and then place it on a plate.
Cover the rice sheet with the ingredients of your choice. Make sure that 2cm remains free on the side.
Slowly start to roll away from you and “tuck” in your filling toward you to keep the roll tight.
Roll about one rotation, then fold in the sides for “closed end” spring rolls. Continue to roll until rice paper ends, but remember to “tucking” ingredients together with your fingers.
The hoisin dip sauce is made by mixing all the ingredients together.
Cut the fresh spring rolls in half and serve with the dipping sauces.