Vietnamese spring rolls

Vietnamese spring rolls are the tasty, healthy, and for some reason, even overly picky kids will like.  As most of my recipes, this is the prettiest and more traditional version, but feel free to substitute the shrimp for any meat or tofu. 

1lb shrimp, deveined and sliced long way in half

1 bunch scallion chopped

2 julienned carrots

Cilantro chopped

Mint chopped

shredded purple cabbage

Vermicelli rice noodles

Rice paper rounds

Marinade 

1 T fish sauce

1 tsp sesame oil 

2 T. Mirin

1 tsp ginger

1 tsp sriracha 

1 T soy sauce

1 T. raw sugar 

1/4 lime juice

Mix ingredients for marinade and add  shrimp. Soak in fridge for at least an hour. 

Add small amount of canola oil to a pan and quickly sear shrimp until cooked. Cool.

Rice vermicelli: boil 2 quarts of water and dip rice vermicelli in for 2-3 minutes until soft but not super floppy

Rice paper: in a shallow pan, add about 2 inch of water. Heat to warm, comfortable to touch. 

Constructing: have all your ingredients prepped in a row. Dip the rice paper in the water pan for about 5-10 seconds then place on flat dry surface. Add shrimp, pork, carrot, scallion, herbs, and vermicelli to one side, then roll and tuck in the edges. Do not place finished rolls on top of each other or they will stick. Splashing a little water in the serving platter helps not to stick. 

Serve with savory peanut sauce or satay. Also can pair nicely with nuoc cham or a variety of sauces.