Vietnam Fresh Spring Rolls

learn how to make Vietnamese fresh spring rolls quickly and easily! Follow on the video as I show you how to roll them and serve them with my peanut dynamite sauce! This spring roll is light, healthy and flavorful - everything Lunch must be!



Spring is in the air! And that's pollen ??? But at least it is socially acceptable to make Vietnam fresh spring rolls; You know since it's officially spring and all.

Ironically, we have a chilli day that we have had more than a month in Houston on the first day of spring. Go figure! I've been in Houston for the most part of my life now, and I still can't get to this strange weather situation. For friends who are up North and still trapped in limbo this cold weather, I feel for you. We experience all of your fall / winter / spring / summer in a matter of weeks here in Houston.

INGREDIENTS:
SAUCE NUTS:

  • ½ cup of creamy peanut butter (see note)
  • 2 teaspoons of chopped garlic
  • 1 tsp ginger paste
  • 2 tablespoons each: soy sauce and sugar (or more to taste)
  • Fresh lime juice squeezes 2-3 tablespoons
  • 1 teaspoon of sesame oil
  • 1 tablespoon of sriracha or samba
  • Optional: crushed beans

FRESH SPRING ROLLS:

  • 10 rice lumpia wrapping paper
  • 3 ounces cooked rice noodles (vermicelli)
  • 1 cup each: lettuce, grated purple cabbage, yukhoe carrot, cucumber and yukhoe
  • fresh coriander, basil, or mint
  • 1 large avocado, sliced
  • 30 medium cooked shrimp (peeled) (see note)

DIRECTION:
DIPPING NUTS Sauce: 

  1. Add all ingredients to the peanut sauce in the media bowl and use shuffle to combine. If your peanut sauce is thick, you can add 1 tablespoon of warm water at a time to help thin the desired consistency. I only need 1 tablespoon for this. Sprinkle with crushed peanuts if desired.
  2. I highly recommend watching videos I've connected in the text above several times to help get a better understanding of how to make this roll. After all is ready to go before assembling vegetable rolls also helps make this a smoother process.

FRESH SPRING ROLLS: 

  1. Pour 1 - 1 1/2 cups of warm water into a shallow pan. Dip a sheet of rice paper in warm water for 10-15 minutes and allow it to be soft but still slightly firm. You don't want to get slimy or anything. Move it to the surface of your work.

GATHERING: 

  1. Place a small amount of rice noodles in a pile on rice paper topped with lettuce, purple cabbage, carrots and cucumber. Top with a few cilantro sprigs and some basil or mint leaves. The next layer is some Iris avocados placed next to rice noodles and finally 3 pieces of shrimp are placed in the next row of avocados. Roll the base of the rice paper rice noodles and vegetable stacks, then fold on the left and right sides, followed by rolling # 2 avocado and rolling # 3 shrimp. Like you will be a burrito! Watch videos, make it easier! Place rolls on a serving plate.

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