It hasn’t really be a summer here in Shanghai. Weather has been pretty weird for this time of the year…not too hot (which i don’t complain about) but way too wet! It has basically been raining the whole summer…I can’t remember when was the last sunny day in Shanghai…Hopefully we will have some nice days soon…
Talking of food..-which I know I haven’t been doing much recently -… today’s recipe is about making Vietnamese summer spring rolls at home in an easy and quick way!
Let me show you how!
- 6 sheet of rice paper
- 12 shrimps
- 1 carrot
- 1 cucumber
- 1 cup of rice vermicelli (cooked)
- fresh mint
- 2 leaves of lettuce
for the dipping sauce
- 1/4 cup fish sauce
- 2 tbsp fresh lime juice
- 1 tbsp sugar
- 1/2 tsp sliced chilly pepper (optional)
Bring some water to a boil, then pour it on top of the rice vermicelli. Let them seat in the water for about 3-5 min.
Drain and let cool down
Boil the shrimps, then remove the shell and set them aside
Slice up the carrot and cucumber into strips
Wash the fresh mint
Fill up a large bowl with warm water. Dip on rice paper for 1 second to soften. Lay the wrapper flat.
In the center place a few strips of the veggies and lettuce, 2 shrimps a handful of vermicelli and some mint, leaving about 2 inches uncovered on each side. Fold the sides inward
then tightly roll up the wrapper.
For the dipping sauce, mix the fish sauce, lime juice sugar and sliced chili (Note: I did not use any chili in mine).
Serve the spring roll with the sauce
and dip them in 🙂