Fresh Spring Rolls With Best Sauce

Fresh Spring Rolls with Nuoc Cham (Vietnamese Dipping Sauce)

These fresh spring rolls are packed with vibrant flavors and textures, perfect for a light and refreshing meal. The best part? You get to customize the fillings to your liking! Nuoc cham, the Vietnamese dipping sauce, is a delicious balance of sweet, savory, sour, and spicy flavors, making it the perfect complement to these spring rolls.

Ingredients:

• For the Spring Rolls:
  • 1 lb medium shrimp, peeled and deveined (optional)
  • 3 oz vermicelli rice noodles
  • 1/2 head butter lettuce, leaves separated
  • 2 carrots, julienned
  • 1/2 English cucumber, julienned
  • 1 cup fresh cilantro sprigs
  • 15 round rice paper wrappers (8.5″ diameter)
• For the Nuoc Cham (Dipping Sauce):
  • 1/3 cup water
  • 1/4 cup fish sauce
  • 1/4 cup granulated sugar
  • 2 Tbsp fresh lime juice
  • 2 tsp rice vinegar
  • 2 tsp chili garlic sauce (adjust for spice preference)
  • 1 large garlic clove, grated
  • 2 tsp sesame oil
  • 1 tbsp shredded carrot (for garnish)

Cooking Guide:

1. Prepare the Shrimp (if using): Bring a pot of water to a boil with shrimp shells (optional for extra flavor). Add shrimp and cook for 2-3 minutes, or until pink and opaque. Drain, rinse with cold water, and pat dry.
2. Cook the Vermicelli Noodles: Follow the package instructions for cooking the vermicelli noodles. Drain, rinse under cold water, and set aside.
3. Prepare the Vegetables: Wash and julienne the carrots and cucumber. Wash and pat dry the lettuce leaves and cilantro sprigs.
4. Assemble the Spring Rolls: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 10-15 seconds, just until softened but not soggy. Lay the wrapper flat on a clean work surface.
5. Arrange the fillings: Place a few vermicelli noodles near the bottom third of the wrapper. Top with shrimp (if using), lettuce, carrots, cucumber, and cilantro.
6. Roll the Spring Rolls: Fold the short sides of the wrapper inwards over the filling. Tightly roll the wrapper from bottom to top, enclosing the filling completely. Repeat with remaining wrappers and fillings.

Nuoc Cham (Dipping Sauce):

1. In a small bowl, whisk together water, fish sauce, sugar, lime juice, rice vinegar, chili garlic sauce, grated garlic, and sesame oil. Taste and adjust seasonings as desired.
2. Garnish the dipping sauce with shredded carrots for a pop of color.

Tips:

• Use warm water to soften the rice paper wrappers, but be careful not to over-soak them, or they will become difficult to handle.
• If the wrappers become too dry while assembling, briefly dip them in water again.
• To prevent the spring rolls from drying out, assemble them right before serving. You can wrap them in a damp paper towel to keep them fresh.
• Get creative with the fillings! You can add other vegetables like bean sprouts, mint leaves, or fresh herbs. Cooked chicken or tofu can be a good protein alternative to shrimp.
• Nuoc cham is a versatile dipping sauce. You can also enjoy it with grilled meats, vegetables, or even dumplings.