12 Delicious Days of Christmas: These Irresistible Vietnamese Spring Rolls Will Be The Surprise Hit At Your Party

There’s something utterly appealing about the freshness of these Vietnamese Spring Rolls, with their crunchy vegetables, Asian herbs and vermicelli all conveniently wrapped up into the perfect party food. You can even customize the recipe — instead of shrimp, use prawns, for example. Add mung beans for extra texture, or shiso for a touch of Japanese. It’s really up to you. A delectable, fresh and healthy addition to your holiday table.

Vietnamese Spring Rolls

Serves 4 to 6

10 medium size shrimp, heads removed, deveined

100 grams vermicelli 

10 rice paper rolls

10 romaine lettuce leaves

sprigs of mint, basil or wansuy

1 large cucumber, peeled, seeded and sliced into matchstick-size pieces

1 large carrot, peeled and sliced into matchstick-size pieces

FOR THE SAUCE:

1/4 cup hoisin sauce

1 tablespoon bottled tamarind paste

2 tablespoons peanut butter

1 tablespoon brown sugar

1/3 cup water

1. Briefly cook shrimp in boiling water, drain then cool. Peel shrimp then slice each one flat in half. Set aside.

2. Boil vermicelli just until soft and springy. Rinse in cold water to stop the cooking. Drain and cut vermicelli into short strips about the length of a finished spring roll. Set aside.

3. Place 1 rice paper on a large plate. Moisten with a damp washcloth until softened and pliable. Arrange 1 romaine lettuce leaf (cut to fit) on the lower part of the rice paper. Top with mint, basil or wansuy leaves, and strands of vermicelli. Next to it, layer cucumber and carrot sticks. Place two shrimp halves, orange side down, beside the vegetables.

4. Fold in the sides of the rice paper then roll up tightly. The shrimp and vegetables should show through the rice paper. Repeat with the rest of the ingredients and arrange on a serving tray. Cover with plastic wrap and chill until ready to serve.

5. Mix all ingredients for the sauce in a small saucepan and let simmer until thick. Cool completely before serving with the spring rolls. 

Photography: Paola Aseron

Creative Direction: Butchie Peña

Styling: Lady Badoy

Sittings Editor: Troy Barrios

Recipes from FOOD Magazine

Food preparation: Cecille Esperanza