Rating: 2.75 stars
12 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 2

This recipe for spring rolls is courtesy of chef Bobby Chinn and can be found in his cookbook, "Wild, Wild East."

The Martha Stewart Show, October Fall 2008, The Martha Stewart Show, Episode 4016

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Read the full recipe after the video.

Recipe Summary

Yield:
Makes 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (2)

12 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 2
Rating: Unrated
10/07/2008
These were so easy to make and such a big hit! Great appetizer for a GNO or GNI! Though a peanut sauce goes the best with it smooth-sweet-spicy flavors against the cool-crunchy-fresh flavor of the spring roll. Though these are gorgeous and look delicate, don't let it fool you, they are full of flavor. Enjoy! Amanda H from Washington
Rating: Unrated
10/07/2008
These were so easy to make and such a big hit! Great appetizer for a GNO or GNI! Though a peanut sauce goes the best with it smooth-sweet-spicy flavors against the cool-crunchy-fresh flavor of the spring roll. Though these are gorgeous and look delicate, don't let it fool you, they are full of flavor. Enjoy! Amanda H from Washington