When I used to travel to Hanoi for work, I loved to stroll down the narrow streets to find local markets and watch Vietnamese making street food from pho noodles to spring rolls, or Gỏicuốn in Vietnamese. Customers would sit on low stools on bustling street seating these exquisite savory treats with peanut sauce and chili garlic sauce. While traditionally spring rolls are filled with shrimp and pork, I use local organic vegetables with tofu, shrimp, pulled chicken or even leftover turkey. Enjoy creating your own!
3/4 cup WATCHAREE’S Thai Peanut Sauce for dipping
10 round rice paper wrappers (bánh tráng) (8.5 inch diameter)
10 medium-cooked shrimp, sliced in half lengthwise
1 cup watermelon radishes, thinly sliced
2 cup shredded carrots
2 cup shredded purple daikon radishes
2 cup garbanzo sprouts
1 cup fresh basil
Lay a sheet of rice paper wrapper on a flat surface. Sprinkle with water and let stand until softened.
Place watermelon radishes, carrots, daikon radishes, garbanzo sprouts in the middle.
Add 3 shrimp per roll on the vegetables.
Fold the bottom inward and roll the wrapper tightly away from yourself, folding both ends toward the middle.
Add a chive and continue to roll tightly till complete.
Repeat the process with remaining ingredients.
Serve with WATCHAREE’S Thai peanut sauce.