Vietnamese spring rolls with shrimp, salmon or tuna! This dish is awesome to use up leftovers. Be creative and use whatever ingredients you like!
Cut the chili and a clove of garlic finely chopped and add the fish sauce, vinegar, lemon juice and sugar. Mix them by hand.
Cut the vegetables in long, thin stripes so they will fit into the spring rolls.
Cook the rice vermicelli for 3-5 minutes and cool it down with cold running water.
Lay the rice paper in some hot water to make it flexible.
Lay your rice paper on a plate and fill it with a mix of ingredients you like.
Enjoy with your home made chili sauce!
You can also use this recipe for salmon, tuna or sashimi spring rolls. If you like your spring roll a bit spicier, you can dip your rice vermicelli in the dip sauce before rolling!
- 1 chili
- 1 garlic clove
- 3 tbsp fish sauce
- 2 tbsp rice wine vinegar
- 1/2 lemon juice
- 1 tsp sugar
- 200 g cooked shrimp (or smoked/tinned salmon, fresh/tinned tuna)
- 6 rice paper sheets
- romaine lettuce
- 1/2 carrot
- 1/2 cucumber
- bean sprouts
- 6 spring onions
- handful rice vermicelli
- mint, coriander and fresh basil leaves