Spring Rolls - Vietnamese
d' Spring Rolls also 'Summer Rolls' -carrots, lettuce, bean vermicelli, Rice Paper wrappers. Best served with Peanut sauce, sriracha sauce, hoisin sauce & ceramics plate also hand made. This is the first time I am making this with the Vietnamese rice paper wrappers. It is very easy to make and it is very light and almost like a salad. Next time when I make it, I would like to use some fresh shrimps.
Ingredients
- 50 g dry white vermicelli noodles
- 1 cup frozen shelled edamame/lettuce
- 10 rice paper sheets
- 2 avocados, thinly sliced
- 2 red bell peppers, julienned
- 1 carrot, julienned
- 1 cup shredded red cabbage
- 1 cucumber, seeds removed, thinly sliced
- ½ cup (100 mL) peanut butter
- ½ cup (100 mL) hoisin sauce
- 1 lime, juiced
- sweet chili sauce (optional)
- toasted sesame seeds (optional)
Steps
- Add the rice noodles and edamame into separate bowls. Pour plenty of boiling water over each. Set aside for 5 minutes, then drain.
- Meanwhile, combine the peanut butter, hoisin sauce, and lime juice in a small bowl and whisk. Then add small splashes of water, 1 tsp (5 mL) at a time, and continue until you achieve your desired consistency.
- In a large shallow dish, soak 1 sheet of rice paper in warm water* for about 5 seconds. The rice paper will continue to soften even after removed from the water. Do not over-soak otherwise it will break.
- Let the excess water drip off the paper, then transfer the sheet to a large plate. In a line across the centre, add drained rice noodles, edamame, lettuce, avocado, and veggies.
- Wrap the salad roll like you would a burrito: folding in the sides, then tucking and rolling.
- Serve the rolls with the peanut sauce or with a sweet chili sauce, and enjoy!
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