Vietnamese Fresh Spring Rolls Recipes
Ingredients
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2 ounces rice vermicelli
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8 rice wrappers (8.5 inch diameter)
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8 large cooked shrimp - peeled, deveined and cut in half
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1 1/3 tablespoons chopped fresh Thai basil
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3 tablespoons chopped fresh mint leaves
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3 tablespoons chopped fresh cilantro
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2 leaves lettuce, chopped
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4 teaspoons fish sauce
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1/4 cup water
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2 tablespoons fresh lime juice
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1 clove garlic, minced
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2 tablespoons white sugar
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1/2 teaspoon garlic chili sauce
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3 tablespoons hoisin sauce
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1 teaspoon finely chopped peanuts
Directions
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Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
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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.
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In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
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In another small bowl, mix the hoisin sauce and peanuts.
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Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
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