Ingredients

The following ingredients have 8 Servings
  • 10-12 spring roll wrappers (8 1/2 inch in diameter)
  • 12 oz shrimp (cooked, peeled) or try  baked tofu– cut into 1/2 inch strips
  • 4 ounces vermicelli noodles, cooked according to directions
  • 1-2 Turkish cucumber – cut into strips
  • 1 daikon radish cut into strips ( or use red radishes)
  • 1 bell pepper, cut into strips
  • 1 cup purple cabbage or matchstick carrots
  • 1 avocado- sliced
  • 1/4 cup mint leaves
  • 1/4 thai basil leaves
  • other crunchy veggie options: matchstick carrots, jicama, grated beets, kohlrabi ( matchsticks),etc.
  • 3 tbsp. water
  • 1 tbsp. sugar
  • 1 tbsp. fresh lime or lemon juice
  • 1 tbsp. fish sauce or vegan fish sauce slices of bird’s eye / Thai chilies

Instruction

  • Prep all filling ingredients and have them ready to roll.
  • Fill a large bowl with luke warm water.
  • Submerge 1 rice paper in the water until tender and flexible, about 10 seconds. Working one at a time, place the softened rice paper on a damp kitchen towel, lay it out and fill with fresh veggies, noodles and shrimp and fresh herbs. Roll it up tightly like a burrito. Set it aside seam side down. Repeat with all the Spring Rolls.
  • Serve with Sweet chili Sauce or Vietnamese Nuoc Cham
  • To make Nuoc Cham, place all ingredients in a small bowl and stir.