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1
Prepare the ingredients: Rinse the vegetables.
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2
Trim the tough stem from the shiso leaves, and remove the stringy root ends from the bean sprouts.
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3
Prepare either the shredded parboiled chicken or sauteed finely sliced pork by lightly seasoning in fish sauce (not listed).
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4
Boil the bean thread noodles as instructed, then cut into appropriate lengths.
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5
Chop the Chinese chives into thirds.
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6
Slice the shrimp in half as shown.
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7
Fill a bowl with water (not listed above) and immerse the wrapper, one at a time, then place it on a dampened cloth.
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8
Tear a leaf of lettuce in half, place it on the dampened wrapper, then add the shiso, bean sprouts, bean thread noodles, meat, and herbs on top.
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9
Wrap the ingredients with the lettuce.
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10
Wrap the fillings tightly wrapped in lettuce with the spring roll wrapper.
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11
Like this.
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12
Add the shrimp and Chinese chives, and roll them up.
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13
Place the shrimp with their stripes facing down, so that they'll show when wrapped up.
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14
Here they are wrapped.
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15
Look how appetizing they are, with the slices of shrimp showing under the clear wrapper.
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16
Repeat Steps 5-11 for the other rolls.
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17
Combine all of the ingredients, then dilute to your desired consistency with water (not listed).
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18
I use about 3 tablespoons water.
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19
I recommend this peanut butter.
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20
This is the consistency I recommend.
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21
If you don't have unsweetened peanut butter, the sweetened kind is fine.
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22
If using sweetened peanut butter, reduce the added sugar to about 1 tablespoon.
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23
You could also use store-bought sweet chili sauce (imported from Thailand), but I strongly recommend the peanut sauce.
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24
Serve it with Vietnamese Namasu (sweet pickles) with Peanut Saucefor a more authentic meal.
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25
This is a photo taken of the fresh spring rolls I had in Vietnam at a food stall They served the peanut sauce with namasu (sweet pickles).
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26
It was delightful.
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27
When I make these fresh spring rolls at home, I make a ton, and eat them up in place of a salad.
