Vietnamese Spring Rolls

Vietnamese spring rolls are a fresh appetizer served cold, made with a flavorful filling wrapped in delicate rice paper. This version is light and not meat-based — filled with vegetables, mango, and shrimp, tossed in a fragrant dressing and served with a sweet and sour sauce 

Ingredients

• 1 cup rice noodles

• 1/2 cup thinly sliced cucumber

• 1/2 cup thinly sliced carrot

• 1 cup thinly sliced mango

• cooked shrimp (1–2 per roll)

• fresh cilantro

• 1/4 cup finely chopped peanuts

• rice paper sheets

For the dressing

• 1 tbsp fish sauce (or soy sauce)

• 1 tbsp vegetable oil

• 1 tbsp sesame oil

• 2 tbsp sugar

• juice of 1/2 lemon

Steps

1. Prepare the rice noodles according to package instructions (thin noodles can be soaked in warm water for 15 minutes)

2. Add mango, vegetables, herbs, and peanuts

3. Mix the dressing ingredients

4. Pour the dressing over and toss to combine

5. Soften the rice paper by dipping each sheet in warm water for about 30 seconds

6. Place 1 shrimp and 1–2 tablespoons of filling onto each sheet

7. Fold and roll into a neat wrap

Serve with sweet and sour sauce