Vietnamese Spring Rolls

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   For sauce number one:

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   1. Heat a small pan to medium high heat and throw the sesame oil.

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   2. Add red chili, shallot, and garlic and stir together.

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   3. After several minutes of cooking (to mix flavors and soften the strength of the chili and garlic) transfer heated mixture into a small bowl.

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   4. Add lime juice and fish sauce and mix well.

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   5. Let it sit for a few minutes as you go through the rest of the preparation.

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   For sauce number two:

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   1. Mix coriander, red chili, garlic, rice wine vinegar, soy sauce and water in a small bowl. Set aside.

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   For the spring roll filling:

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    1. For this recipe, we cooked the ginger, chilis, garlic, and lemongrass in a saute pan over medium-high heat, just until softened. Then add the shrimp and cook pink on both sides, just 3 or 4 minutes per side. Remove from heat and set aside. The rest of the filling (besides the vermicelli) went into the spring rolls raw (cucumbers, carrots, spring onions, shallots, and herbs).

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    2. Cook vermicelli noodles according to package instructions. Drain noodles once soft and set aside.

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    3. Set up your workstation to assemble the rolls!

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    Assembling the rolls:

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    1. Dip one rice paper sheet in lukewarm water for 5-10 seconds until soft.

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    2. Place wet sheet on a flat surface and add filling into the middle.

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    3. Place your filling ingredients (noodles, shrimp mixture and raw veggies) in between the middle and the edge of the rice paper closest to you.

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    4. Gently fold the edge of the wrapper onto and over the filling.

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    5. Fold the left and right sides of the paper over the filling as well. This brings everything into the center.

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    6. Start rolling! Be sure to tuck in the filling as you continue to roll to ensure tightness.

* Per serving · 4 servings · Values may vary.