Ingredients

  • 1/2 cup Thai basil or you can use regular basil
  • small head of Boston lettuce, roughly chopped
  • small chili pepper, finely chopped
  • 1/4 cup fish sauce
  • 1/2 cup coriander (cilantro) leaves
  • 1 clove garlic
  • 2 tablespoons fresh lime juice
  • 1/2 cup mint leaves
  • red bell pepper, thinly sliced
  • 1/4 cup rice vinegar
  • 8 large cooked shrimp, slice in half lengthways
  • 8 large (8-inch) spring roll wrappers
  • 1 tablespoon sugar
  • 1/4 cup water
  • Nuoc Cham (dipping sauce)
  • Nuoc Cham (dipping sauce)

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Have all the ingredients ready for assembly. In a large bowl filled with water, dip a wrapper in the water. The rice wrapper will begin to soften and this is your cue to remove it from the water and lay it flat.
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Step 2

  • Place 2 shrimp halves in a row across the center and top with basil, mint, cilantro and lettuce. Leave about 1 to 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining wrappers and ingredients.
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Step 3

  • Cut and serve at room temperature with dipping sauce.The Culinary Chases Note: The rice wrapper can be fussy to handle if you let it soak too long. I usually give it a couple of swishes in the water and then remove. It may feel slightly stiff but by the time you are ready to roll up, the wrapper will become very pliable. A typical spring roll contains cooked rice vermicelli, slivers of cooked pork and julienned carrots but you can use whatever suits your fancy. Enjoy!
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