Recipe: Vietnamese Fresh Spring Rolls

Vietnamese Fresh Spring Rolls Recipe


Vietnamese Fresh Spring Rolls

Recipe by Paula

“These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.”

Original recipe makes 8 spring rolls

2   ounces rice vermicelli

8   rice wrappers (8.5 inch diameter)

8   large cooked shrimp – peeled, deveined and cut in half

1 1/3   tablespoons chopped fresh Thai basil

3   tablespoons chopped fresh mint leaves

3   tablespoons chopped fresh cilantro

2   leaves lettuce, chopped

4   teaspoons fish sauce

1/4   cup water

2   tablespoons fresh lime juice

1   clove garlic, minced

2   tablespoons white sugar

1/2   teaspoon garlic chili sauce

3   tablespoons hoisin sauce

1   teaspoon finely chopped peanuts


Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 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 ingredients.

In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

In another small bowl, mix the hoisin sauce and peanuts.

Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures


The fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce and rice wrappers can be found at Asian food markets.

Credit: ALL RIGHTS RESERVED Copyright 2014


Recipe: Southwestern Taco Salad

Southwestern Taco Salad

Southwestern Taco Salad


  • 4 cups shredded lettuce leaves
  • 1 package  Knorr® Fiesta Sides™ – Spanish Rice, cooked according to package directions
  • 1 can (15 oz.)  black beans, drained and rinsed
  • 1 can (15 oz.)  whole kernel corn, drained
  • 1 cup shredded cheddar cheese
    4 (10-in.) burrito size flour tortillas


  • Press 1 tortilla into a 4-cup microwave-safe bowl to form bowl shape. Microwave at HIGH 1-1/2 minutes. Let cool 1 minute. Gently lift out and arrange on serving plate. Repeat with remaining tortillas.
  • In saucepan used to cook Spanish Rice, combine rice, black beans and corn; heat through.
  • In tortilla bowls, evenly arrange lettuce. Evenly top with rice mixture, then sprinkle with cheese. Top, if desired, with your favorite taco toppings such as chopped tomato, chopped avocado, salsa, sour cream and/or chopped fresh cilantro.

Credit: Recipe and photography are from ©2013 Unilever United States.