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Vietnamese Fresh Spring Rolls
07-04-2012, 02:46 AM
Post: #1
Vietnamese Fresh Spring Rolls


2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts
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.
07-05-2012, 06:28 PM
Post: #2
RE: Vietnamese Fresh Spring Rolls
the concept of spring rolls have to be fried and not just wrpaeed..!! im sure people should make this as well..!! best of luk
07-05-2012, 06:37 PM
Post: #3
RE: Vietnamese Fresh Spring Rolls
the spring rools are also of these types mr pilgrim....i suppose u should be more acquianted with different food cultures.!
07-05-2012, 06:43 PM
Post: #4
RE: Vietnamese Fresh Spring Rolls
after u hear the term vienamese...u should undersand that there has to be no oil in the food..thus the non fried

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