Fresh little salad packets that are refreshing to eat and fun to make describes Vietnamese Spring Rolls perfectly. These do not keep well. At most you can keep them for an hour or two after making them.
You’ll need the following ingredients, some of which are only available at an Asian market. Serves 4 as light main dish, 12 as appetizer.
|
|
-
12 paper rounds (banh trang)
-
3 oz. rice vermicelli
-
24 medium shrimp, unpeeled or fried tofu
-
½ small head green leaf, red leaf or romaine lettuce (about 10-12 leaves)
-
2 carrots or crisp bean sprouts
-
1 large cucumber or snow peas
-
2 scallions
-
¼ cups Thai basil, mint and cilantro (total)
-
1 shallot or 1-2 cloves of garlic
-
½ cups hoisin sauce
-
½ tbsp rice vinegar
-
¼ cups water
-
2 tsp Asian red chili paste
-
2 tbsp Chopped peanuts
-
1 large bowl
|
- Serves:
- 1
- Preparation Time:
- 30 minutes
- Cooking Time:
- 6 minutes
|
Step 1: Boil The Shrimp And Noodles
Firstly, boil the shrimp, then add the rice noodles to the boiling water and cook for one minute. Then allow to drain.
Step 2: Prepare The Shrimp
Secondly, peel the shrimp and slice them lengthwise in half.
Step 3: Prepare The Vegetables
Now you should slice the lettuce into thin strips, julienne the carrots and cucumber, and mince the herbs and scallions.
Step 4: Prepare The Rice Wrappers
Fill a large bowl with warm water and soak each rice wrapper for about a minute (until they are soft).
Step 5: Add The Filling
Lay one wrapper out on a flat surface. Begin at the bottom of the wrapper with a small handful of lettuce in the bottom third of the wrapper, and add an approximately an equal amount of rice noodle. Top with a neat row of cucumbers and another neat row of carrots. Lay a row of shrimp close to the middle of the wrapper, pink side down. Sprinkle with some of the herb mixture.
Step 6: Roll Up The Rolls
Fold up the bottom, then the two sides, and continue rolling up, keeping the wrapper firmly around the ingredients to get a good roll. Be careful not to tug too tightly to avoid tearing the wrapper. Place the roll seam side down on a serving plate. Then continue to make the rolls until you have enough, or have used all your ingredients.
Step 7: Make The Dipping Sauce
Stir-fry the minced garlic or shallot until the garlic is softened. Add the hoisin sauce, rice vinegar and water, and bring to a boil. Add chili paste to taste - start with 2 tsp. Remove the sauce from the heat, pour it in the dipping bowl, and garnish with chopped peanut.
Step 8: Store Them Correctly
If you absolutely must make them ahead of time, place them in an airtight container lined with a damp towel and store at cool room temperature, not in the fridge. These will keep for an hour or two. Serve them with the Dipping Sauce.
