Equipment
Ingredients
Spring Rolls
- 8 rice paper wrappers, round, 22cm diameter
- 200 g medium shrimp, raw, peeled and deveined
- 100 g rice vermicelli noodles, dried
- butter lettuce, leaves separated, washed and dried
- 100 g cucumber, julienned
- 50 g carrot, julienned
- 15 g fresh mint, leaves only
- 15 g fresh cilantro, leaves and tender stems
- 15 g fresh thai basil, leaves only
Nuoc Cham Dipping Sauce
- 60 ml warm water
- 30 g granulated sugar
- 45 ml fish sauce
- 45 ml lime juice, freshly squeezed
- 1 garlic, minced
- 1 bird's eye chili, thinly sliced
Nutrition (per serving)
Method
Bring a medium saucepan of water to a boil at 100°C/212°F. Add the rice vermicelli noodles and cook according to package instructions, usually about 3 to 4 minutes until tender. Drain immediately and rinse thoroughly under cold running water to stop the cooking and remove excess starch.
Refill the saucepan with water and bring to a gentle simmer. Add the raw shrimp and poach for 2 to 3 minutes until opaque and pink. Remove from the water, plunge into an ice bath to chill, then drain. Slice each shrimp in half lengthwise along the back.
Using a chef's knife and cutting board, julienne the cucumber and carrot into thin, uniform matchsticks. Separate the lettuce leaves and pick the mint, cilantro, and Thai basil leaves from their stems.
In a small mixing bowl, combine the warm water and granulated sugar. Whisk until the sugar is completely dissolved. Stir in the fish sauce, fresh lime juice, minced garlic, and sliced bird's eye chili. Set aside to let the flavors meld.
Fill a large shallow bowl or pie dish with warm water. Working with one at a time, dip a rice paper wrapper into the water for about 3 to 5 seconds. The wrapper should still feel slightly firm as you lift it out; it will continue to soften as you build the roll.
Lay the damp wrapper on a clean, slightly damp cutting board. On the lower third of the wrapper, place a piece of butter lettuce. Top with a small pinch of vermicelli noodles, a few matchsticks of cucumber and carrot, and a scattering of fresh herbs.
Lift the bottom edge of the rice paper over the filling and roll tightly once. Place 3 shrimp halves in a row, cut side facing up, just above the cylinder you started. Fold the left and right sides of the wrapper inward, then continue rolling tightly to the top to seal.
Chef's Notes
- A damp workspace is crucial: Wrapping spring rolls on a slightly damp, smooth wooden cutting board or a clean, damp kitchen towel prevents the sticky rice paper from tearing or sticking to the surface.
- Strategic layering: Using the butter lettuce leaf as a cup for the noodles and julienned vegetables prevents sharp edges (like the carrots) from piercing the delicate rice paper.
- Do not overfill: It is very tempting to load up the wrapper, but using a modest amount of filling results in a tighter, more structurally sound roll that is significantly easier to eat.
- Noodle texture: Thoroughly rinsing the cooked vermicelli under cold running water is a non-negotiable step. It removes excess surface starch and halts the cooking process, ensuring the noodles remain distinct rather than turning into a gummy mass.
Storage
Refrigerator: 24 hours — Wrap each roll individually in damp paper towels, then tightly in plastic wrap to prevent the rice paper from drying out.
