Food & Cooking Recipes Appetizers Fresh Spring Rolls 2.8 (12) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email Yield: 8 This recipe for spring rolls is courtesy of chef Bobby Chinn and can be found in his cookbook, "Wild, Wild East." Ingredients ½ pound thin Vietnamese rice vermicelli 8 (8 ½-inch) rice papers 8 large lettuce leaves, such as frisee, butter, or red oak ½ cup cilantro leaves ½ cup mint leaves 8 large shrimp, cooked, peeled, and halved lengthwise 24 fresh chives Fish Sauce Dip (Nuoc Cham), for serving Directions Bring a large pot of water to boil over high heat. Prepare an ice-water bath; set aside. Add vermicelli to boiling water and cook just until soft. Immediately transfer vermicelli to ice-water bath to cool. Drain and cover with a damp towel until ready to use. Fill a clean spray bottle with water and mist the surface of the rice papers to moisten. Cover with a damp towel and set aside. Place another damp towel on work surface. Lay one rice paper on top of towel. Place a lettuce leaf on the bottom third of the rice paper and top with 1/8 of the vermicelli, cilantro, and mint leaves. Roll rice paper away from you, about halfway, pressing down to form a tight cylinder. Fold about 1 1/2 inches from each side over the filling. Place 2 shrimp halves, cut sides down, over the crease. Top with 3 chives so that about 4 inches of the chives stick out at one end. Continue rolling rice paper away from you to form a cylinder. Seal edges with a little water. Repeat entire process with remaining rice papers and filling. Cut rolls in half and serve with fish sauce dip. Rate it Print