In Japan, we call Vietnamese spring rolls “Nama Harumaki”. As in the U.S. and other countries, it is a common dish in Japanese restaurants. I did a very basic recipe here, but you can get creative and add cream cheese, avocado or smoked salmon to spice things up. Spring rolls are very healthy and a great appetizer for your family, and great to take to parties!
Yield: 5 rolls
Time: 30 minutes
- 10 shrimp
- 3 cups bean sprouts
- 2 cups thinly sliced carrots
- 10 sheets of rice paper
- 2 cups vermicelli rice noodles
- 20-30 basil leaves
- 1 wedge of lemon
Ingredients for peanut sauce
- 3 tbsp peanut butter
- 3 1 tbsp hoisin sauce
- 3-5 tbsp Coco Rico coconut soda
- 1 tsp doubanjiang
- 1 lime wedge
- Mix peanut butter and hoisin sauce, then add the coconut soda little by little to thin it out. (If you can’t fide a coconut soda, you can use coconut milk or tap water.)
- Squeeze lime into the peanut and hoisin mixture.
- Devein shrimp with a wooden pick if necessary (See picture)
- Put shrimp in a bowl, add katakuriko, and rinse
- Boil water, add the wedge of lemon and boil shrimp for 3-4 minutes
- Cool shrimps down, remove shells and slice.
- Boil water to a boil, and cook the rice noodles for 6-7 min (follow the instructions on the rice noodle package) then set it aside
- Boil bean sprouts for 30 seconds and let cool (unboiled works too if you prefer)
- Add warm water to a large bowl and soak rice paper for about twenty seconds (one at a time). Once it is soft, place it on a dish.
- Add bean sprouts, rice noodles, carrots, basil, shrimp on the rice paper and roll it up. Repeat.
- Cut each roll into four pieces and serve with peanut sauce or sweet chili sauce.