Do you love Vietnamese spring rolls as much as I do? Make your own! They are easy, healthy, and you can eat as many as you want!
To make life easy and have your rolls come out pretty, you will want to roll in a particular order. I like to lay the lettuce down first at the edge of the rice paper. Then layer the vegetables and vermicelli on top of the lettuce. Grab the edge of the paper along with the lettuce and roll them together. The lettuce will hold everything together and make it easier to roll. You will only want to roll once around, then place shrimp, another roll halfway around, and place your herbs. Lastly, fold the ends in and complete the roll. This will leave you a beautiful roll with the shrimp exposed on one side and the herbs on the other side. Make sure to watch the video to see how I hold the paper, vegetables, tuck, and roll. You'll get the hang of it after a few tries.
My dear friend, Wynn, gave me a rice paper and water holder for making spring rolls for my birthday one year. It makes for a cleaner workstation and a faster assembly line. I didn't use it in my video because it was hard to show from above what I was doing. Here is a link to one if you want to check it out. I would highly recommend it if you plan on making these regularly.
Traditionally, these spring rolls are served with a peanut sauce. However, I never use it. I find the peanut sauce is too heavy for such a fresh and light roll. I simply dip my spring rolls in a spicy soy sauce. It's quick and easy to make and keeps the dish light.