Fresh Spring Rolls | So Crunchy & Easy to Make! #shorts

By Natasha's Kitchen · 30 min

Ingredients

Instructions

1. Boil the shrimp, then cool them immediately in ice water. Drain and cut each shrimp in half lengthwise.
2. Cook the noodles until just softened, without overcooking. Drain, rinse with cold water and keep them drained until assembling. Alternatively, bring water to a boil, add the noodles, turn off the heat and let them sit in the hot water for 5 to 7 minutes.
3. Julienne the cucumber and carrots, remove the tough stems from the lettuce leaves, and coarsely chop the cilantro.
4. Fill a shallow round bowl wider than the wrappers with very warm water. Soak one rice paper sheet for 10 to 15 seconds until softened, then lay it on a clean, lightly wet board.
5. On one half of the wrapper, layer in this order: lettuce, a generous pinch of noodles, carrots, cucumber, then cilantro sprigs.
6. Place the shrimp halves cut-side up on the other half of the wrapper.
7. Roll tightly starting from the lettuce side, tuck in the sides, then roll over the shrimp so they show on the outside.
8. Keep the finished rolls covered with a damp towel. Cut them in half on the diagonal to serve.
9. For the peanut dipping sauce, put the sesame ginger dressing and peanut butter in a jar, cover and shake until smooth.
10. For the Vietnamese dipping sauce, mix the listed ingredients in a small bowl, adjusting sugar and sesame oil to taste.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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