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."
Ingredients:-
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
Directions:- 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.
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