In Japan, we call Vietnamese spring rolls Nama Harumaki. As in the U.S. and other countries. It is a common dish in Japanese restaurant. I did a very basic recipe here, but you can get creative and add cream cheese, avocado or smoked salmon to spice things up. Spring rolls are very healthy and a great appetizer for your family, and great to take to parties!
Ingredients
10 shrimp
3 cups bean sprouts
2 cups thinly sliced carrots
10 sheets of rice paper
2 cups vermicelli rice noodles
20-30 basil leaves
1 wedge of lemon
Ingredients for peanut sauce
3 tbsp peanut butter
3 1 tbsp hoisin sauce
3-5 tbsp Coco Rico coconut soda
1 tsp doubanjiang
1 lime wedge
Spices
1 tbsp katakuriko
Sweet and chili sauce
Preparation
Mix peanut butter and hoisin sauce, then add the coconut soda little by little to thin it out. (If
you can’t fide a coconut soda, you can use coconut milk or tap water.)
Squeeze lime into the peanut and hoisin mixture.
Devein shrimp with a wooden pick if necessary
Put shrimp in a bowl, add katakuriko, and rinse
Boil water, add the wedge of lemon and boil shrimp for three-four minutes
Cool shrimps down, remove shells and slice.
Boil water to a boil, and cook the rice noodles for 6-7 min (follow the instructions on the rice
noodle package) then set it aside
Add warm water to a large bowl and soak rice paper for about 20 seconds . Once it is soft, place
it on a dish.
Add bean sprouts, rice noodles, carrots, basil, shrimp on the rice paper and roll it up. Repeat.
Cut each roll into four pieces and serve with peanut sauce or sweet chili sauce.
