WHAT YOU NEED TO MAKE VIETNAMESE SPRING ROLLS
ROLL THE SPRING ROLL
When the spring roll is ready to be rolled, use your thumbs and index fingers to grab the lower edge of the rice paper, then lift and roll the spring roll up. Use your other fingers to hold the filling together. Continue rolling the spring roll until you reach the shrimp.
Next, fold the spring roll’s left and right sides in the direction of the center (see the images above). Roll the spring roll all the way to the end in the final step.
While the filling and sauces can be made up to two days in advance, I strongly advise eating these shrimp spring rolls shortly after they are made. Overnight refrigeration of spring rolls causes the rice paper to solidify, making them chew more difficult. Although you can microwave spring rolls for 30 seconds on high, they won’t have the same texture as rolls that are freshly made. Another problem is that the rice paper rips with time, particularly in the area where the shrimp are. Consume the spring rolls the same day they are prepared for the best texture and appearance.
VIDEO: ROLLING TECHNIQUE FOR VIETNAMESE SPRING ROLLS
Dry rice paper can be softened by briefly dipping it in a bowl of warm water—no more than a few seconds. If the paper feels stiff after you remove it from the water, don’t worry. On the chopping board, the rice paper will continue to get softer. The water may be too hot if you notice that the rice paper is wrinkling and softening too quickly. Add some cold water to the bowl.
Place a butter lettuce slice over the rice paper’s lower edge. Then, top the lettuce with noodles, vegetables, and mint. The shrimp should then be positioned about 1 1/2 inches below the rice paper’s upper edge. Since there will be only one layer of rice paper covering the shrimp, they will appear more vibrant in the finished roll if there is a space between them and the veggies.
