Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, vietnamese spring rolls. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Vietnamese Spring Rolls is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Vietnamese Spring Rolls is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook vietnamese spring rolls using 23 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Vietnamese Spring Rolls:
- Get Rice vermicelli as needed, soaked in the hot water to soften
- Take 1 avocado, slice 0.25 inch thickness
- Make ready 2 hard boiled eggs, cut in 8 slices
- Make ready 1/2 cucumber, peeled and seeded then cut in julienne
- Get 1 carrot, peeled and cut in julienne
- Take Lettuce, any kind will work or use mix green salad
- Make ready Any herbs you like such as mint, thai basil, cilantro, etc (optional)
- Prepare as needed Cooked shrimp
- Get as needed Rice wrapper
- Get Peanut Hoisin Sauce Ingredients :
- Take 1 tbs canola oil
- Get 2 garlic cloves, minced
- Make ready 5 tbs hoisin sauce
- Make ready 75 ml water
- Take 2 tbs peanut butter
- Make ready 1 tbs sugar
- Prepare Fish Sauce :
- Take 1 garlic clove, minced
- Prepare 1.5 tbs fish sauce
- Take as needed Sambal Oelek (chili paste) or chopped bird eye chili, depends on how spicy you like
- Prepare as needed Lemon juice
- Take 2-3 tbs sugar
- Take 2-3 hot water
Instructions to make Vietnamese Spring Rolls:
- Working with 1 rice wrapper at a time, dip it in warm water for only 1 second (just until soft enough). Lay wrapper on a flat work surface.
- To assemble each roll, lay a lettuce leaf horizontally on the bottom half of the moistened rice wrapper. At the base of the lettuce, place several strands of noodles, a little each of the carrot and cucumber, 2 slices each of avocado and eggs, several leaves of mint and cilantro. Be careful not to overstuff the rolls, otherwise the wrapper will get torn.
- Fold in the sides of the rice paper and lift the bottom edge of the rice paper and carefully place over the noodles and other ingredients, then put 3 or 4 shrimp on top then roll to form a tight cylinder.
- Place the prepared rolls, seam side down, on a platter and cover with a damp kitchen towel. The rolls can be held at room temperature for several hours before serving.
- To make the peanut hoisin sauce : heat the oil, saute the garlic until golden. Add the remaining ingredients. Cook until it boils and thickened. Adjust the taste.
- To make the fish sauce : mix all the ingredients. Stir until the sugar dissolved. Taste it. Add sugar and water as needed to adjust the taste because every different fish sauce brand has different saltiness.
- Serve the rolls with either one of the sauces or both. I prefer to have both sauce for my rolls because the combination of both flavor is just amazing.
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