Vietnamese Fresh Spring Rolls
(Makes approx. 10 spring rolls)
• 2/3 cup hoisin sauce
• 1/3 cup creamy peanut butter
• 1/3 cup water
• 3 tablespoons fresh lime juice
• 1 1/2 tablespoons soy sauce
VIETNAMESE SPRING ROLLS
• 15-20 Shore Mariner Raw Prawn Meat, thawed
• 200g dried thin rice vermicelli noodles
• About 10 rice papers (clear spring roll wrappers)
• Lettuce leaves
• Fresh mint leaves
• Optional: surimi, fried tofu, fried egg strips, bean sprouts, shredded cucumbers, shredded carrots, etc.
- PEANUT SAUCE: Whisk together sauce ingredients in a bowl until smooth. Set aside.
- VIETNAMESE SPRING ROLLS: In a pot of boiling water, cook rice vermicelli noodles for 5 minutes, or until tender and cooked through. Drain noodles, rinsing with cold water to remove all starch from noodles. Rinse noodles with very hot, steaming tap water. Allow to rest for at least 5 minutes.
- In a small pot of boiling water, cook raw prawn meat for about 2-3 minutes, or until prawns are pink, and cooked through. Drain prawns and cool with cold water.
- Assemble the rolls one at a time: wet one rice paper wrapper thoroughly in water for a few seconds, shaking off any excess water. Lay the rice paper on a large plate, allowing the paper to sit for one minute.
- Lay down the prawns, then a medium-sized piece of lettuce on the end of the rice paper closest to you. Lay down no more than 1/3 cup of cooked noodles in a line on top of the lettuce. On top of the noodles, add torn mint leaves or additional optional ingredients, making sure not to overstuff spring rolls.
- Fold the right and left sides of the rice paper about 1-2 inches inwards over the filling and press to seal. Pull the edge of the wrapper closest to you upwards so that the filling is tight. Proceed to press down on the ingredients, packing them tightly together, and begin to roll away from you. Continue rolling until you reach the end of the wrapper furthest from you. Repeat with the remaining wrappers and filling.
- Serve immediately with the peanut sauce.