Making Vietnamese Spring Rolls

I made this light and healthy (and delicious!) dinner last night so I thought I would share it. These are great because you can fill them with whatever you like and they are kind of fun to assemble, so you can get all the ingredients prepped and then enlist some one (*cough* boyfriend *cough*) to help you put them together.

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Ingredients:

  • 12 large raw shrimp
  • coconut oil (or other veg oil)
  • crushed garlic (1 full tsp or about 2 cloves)
  • chilli oil
  • lime juice (1/2 a lime)
  • vermicelli rice noodles (about 80 grams dry, or 1/4 of a 250g package)
  • rice paper
  • vegetables of your choice (I used cucumber, carrots and bean sprouts)

Sauce

  • 2 tbsp peanut butter
  • about 1.5 tbsp hoisin sauce (I used a thick garlic hoisin sauce)
  • lime juice (1/2 a lime)
  • warm water to thin it out

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Add coconut oil, garlic, lime juice and a hint of chilli oil to a pan over medium-high heat, then add shrimp and cook until pink.

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Once cooked, set the shrimp aside in a bowl and let them cool. Meanwhile. start some water to boil and chop up your veggies into a matchstick shape. Basil is traditional in fresh spring rolls, but it’s not really the season right now and the basil in the supermarket looked sad, so I skipped it.

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I used 2 carrots, 1/2 a cucumber and a big handful of bean sprouts. Once your water boils, add the rice noodles and remove from heat.

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While the noodles are soaking, make the sauce. This would probably work best in a food processor, but I just mixed it by hand. Just don’t add too much water too soon, or it will be hard to mix and could turn out too thin. The consistency is entirely a personal preference, but I like mine quite thin.

Strain the noodles and run cold water over them until they are cool to the touch. Then assemble all your ingredients (except sauce) and roll into the rice papers, following the directions on the package of how to prepare the papers (basically soak for a few seconds in lukewarm water).

I chose to cut my shrimp in half lengthwise so I could put shrimp in all the rolls. I would suggest not filling them too full as they will fall apart when you eat them. This recipe makes enough for about 2 people, maybe 3 if you used a few more shrimp.

Then just dip in the sauce and devour. They are really delicious and quite fun to make.

What other recipes should I try? Do you have a favourite healthy dinner?

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