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Vietnamese Fresh spring rolls
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These spring rolls are always a hit. They are also a fresh and healthy alternative from the usual fried variety. |
Servings: 8 Spring Rolls
ingredients
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Spring Roll Ingredients
65 g rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half (can also use any other seafood or meat)
3/4 cup seeded and thinly sliced tomato
3/4 cup thinly sliced onion
3/4 cup thinly sliced cucumber
3/4 cup thinly sliced carrot
4 g chopped fresh Thai basil
40 g chopped fresh mint leaves
10 g chopped fresh cilantro
2 leaves lettuce, chopped
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Sauce Ingredients
20 ml fish sauce
60 ml water
30 ml fresh lime juice
1 clove garlic, minced
25 g white sugar
3 ml garlic chili sauce
45 ml hoisin sauce
3 g finely chopped peanuts
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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. One at a time, dip the spring roll wrappers into the water for a few seconds to soften.
Lay wrappers flat. In centers place rows of shrimp, vermicelli, basil, mint, sliced vegetables, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrappers, beginning at the end with the lettuce.
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.
chef's notes
For something special, use Thai Green Curry Chicken strips instead of the shrimp.
recipe ratings
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