In case you’re not familiar, PhoNatic is an Austin-based fast casual Vietnamese restaurant owned and operated by husband and wife duo, Pat and Sara Lee. PhoNatic’s menu is centered on fresh and  flavorful build-your-own Vermicelli, Rice and Salad Bowls and contemporary versions of Vietnamese classics like Pho, Banh Mi and Spring Rolls.

Made with fresh shrimp, crunchy bean sprouts and cool mint all wrapped up in a rice paper roll, this is the perfect dish for a light summer snack or appetizer!


Courtesy of Chef Pat Lee | Austin, Texas


Shrimp Spring Rolls



  • 1 lb shrimp (36/40 or larger)
  • 1 lb cooked rice vermicelli
  • 3 cups sliced Romaine or Green Leaf lettuce
  • 1 cup beansprouts
  • ½ cup chopped mint leaves
  • 1 package rice paper



  1. Bring a small pot of water to a boil. Add shrimp and boil for 1-2 minutes making sure the shrimp are fully cooked.
  2. Drain and cool the shrimp with running cold water to stop the cooking process. You do not want to overcook.
  3. Cook vermicelli according to instructions on package and set aside.
  4. Peel the shrimp and slice them lengthwise into 2 halves, removing veins along the back of the shrimp. Set aside.
  5. Wash the lettuce and mint. Coarsely chop and set aside.
  6. Wash the beansprouts and set aside.


Hoisin Peanut Dipping Sauce


  • 1 tbsp canola oil
  • 1 tbsp minced garlic
  • ½ cup hoisin sauce
  • 4 tbsp coconut soda
  • 1 tbsp creamy peanut butter
  • 1 tbsp sugar
  • 4 tbsp chicken or vegetable broth
  • 2 tbsp roasted crushed peanuts



  1. Heat the canola oil on medium low heat. Add garlic and gently fry until light gold, making sure not to burn.
  2. Add hoisin sauce, coconut soda, peanut butter, sugar and broth. Use a whisk to mix all ingredients. Mix until there are no clumps. Let simmer for a few minutes until the sauce thickens slightly.
  3. Remove from heat and portion into small saucers. Top it with roasted peanuts.


Assembling Spring Rolls


  1. Prepare a large bowl of warm water. Dip a single sheet of rice paper into the water, removing immediately after all of rice paper has been submerged. Shake off excess water and place on a flat surface.
  2. Add shrimp skin side (orange side) down in the middle of the rice paper. Add lettuce, sprouts, mint and vermicelli on top of the shrimp.
  3. Carefully roll the rice paper once or twice, until you reach the center of the rice paper.
  4. Roll the sides of rice paper into a seal, then continue to roll rice paper until you form a tight roll.
  5. Repeat steps until you use all of the ingredients. Assemble the spring roll on a serving platter and serve it with the hoisin peanut dipping sauce.

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