- ½ cup nam pla (fish sauce)
- ¾ cup water (room temperature)
- 1 tsp rice wine vinegar
- 2 Tbsp fresh squeezed lime juice
- 1/3 cup sugar
- 12 rice paper wrappers (12” round)
- 1 head green leaf lettuce, leaves washed, dried and separated
- 1 pkg rice vermicelli, cooked, drained and cooled
- 1 cucumber, cut into julienne
- ½ pound bean sprouts
- 1 bunch Thai basil, washed, stemmed and dried
- 24 cooked shrimp (26-30ct), peeled and sliced lengthwise
- 2 cloves garlic, thinly sliced
- 3 Tbsp chopped roasted peanuts
Whisk together all liquid ingredients with sugar in a small bowl.
Cover and refrigerate.
Fill a large bowl with warm water and put the rice paper wrappers in to soften for about 20-30 seconds, one at a time. Gently, lift the wrapper from the water, allow it to drip dry. Lay the wrapper on a cutting board and blot dry with a clean dish towel.
Assemble the spring roll by stacking each ingredient across the lower third of the rice paper, beginning with a lettuce leaf, some rice vermicelli, several cucumber slices and some bean sprouts, Thai basil and shrimp (2 per spring roll). Fold the bottom end over the stack and roll one full turn. Fold the sides in about 1 inch then continue rolling the rice paper up to the top. Place the roll seam side down on a plate lined with plastic wrap. Repeat with the remaining wrappers. Cover spring rolls with plastic wrap and a damp towel.
To serve add slices of garlic and toasted peanut to reserved dipping sauce. Cut spring rolls in half, on a bias and serve with dipping sauce. Enjoy!
By Neath Pal