Sunday, December 28, 2008

Vietnamese Fresh Spring Rolls




INGREDIENTS:
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











DIRECTIONS:
1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
2. 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.
3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
4. In another small bowl, mix the hoisin sauce and peanuts.
5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures


source: All Recipes

3 comments:

Puanani503 said...

Have I told you how much I
love your blog? It's
so awesome:) Luvin all these
poly recipes..

grace said...

i was browsing through your entries and this one really got my salivary glands working! wow this is a masterpiece. wish i could have a taste :)

Tasmanian Inspiration said...

I love these spring rolls with rice vermicelli. Thank you for the lovely post!