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MailTribune.com
  • Vietnamese Spring Rolls

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  • 2 ounces rice vermicelli (or bean threads)
    8 rice-paper wrappers (8.5-inch diameter)
    2 ounces microgreens (such as mustard, cress, radish or broccoli)
    8 large, cooked shrimp, peeled, deveined and halved
    3 tablespoons chopped, fresh Thai basil
    3 tablespoons chopped, fresh mint leaves
    3 tablespoons chopped, fresh cilantro
    2 leaves cabbage, chopped
    4 teaspoons fish sauce
    2 tablespoons fresh lime juice
    1 clove garlic, minced
    2 tablespoons white sugar
    1/2 teaspoon chili-garlic sauce
    3 tablespoons hoisin sauce
    1 teaspoon finely chopped peanuts (or peanut butter)
    Bring a medium saucepan of water to boil. Boil the rice vermicelli for 3 to 5 minutes or until al dente; drain.
    Fill a large bowl with warm water. Working with 1 of the wrappers at a time, dip wrappers into hot water for 1 second to soften. Lay wrapper flat onto work surface.
    Spread a handful of the microgreens in wrapper's center then, in rows across center, place 2 shrimp halves, a handful of vermicelli, some of the fresh herbs and some cabbage. Leave about 2 inches uncovered on each side. Fold uncovered sides inward then tightly roll up wrapper, beginning at end closest to you. Repeat with remaining wrappers and ingredients.
    In a small bowl, combine the fish sauce, lime juice, garlic, sugar, chili-garlic sauce and 1/4 cup water. In another small bowl, mix the hoisin sauce and peanuts or peanut butter. Serve spring rolls with sauces.
    Makes 4 appetizer servings.
    — Recipe courtesy of Salad Days.
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