Spring Rolls Ok, its not spring, but these make perfect appetizers or a meal! I dont eat it as appetizers, instead its a meal for me. I eat like 4-5 of these and I am stuffed. Theyre so easy to make. You can make it healthy; fill them with anything you want. There are so many different variations out there. Heres mine. 1 packet of rice paper wrapper. I use the 3 ladies brand, but any other works just fine. 1/2 pack of vermicelli noodles a head of red leaf or green leaf lettuce. 1/2 pound bean sprouts 1 cucumber, julliene cut cilantros chives (optional) thai basils mint leaves 1/2 lb. shrimp. Shell on but easy-peel. 1 cup shredded chicken or pork or whatever that you fancy The sweet fish sauce: 1/4 cup fish sauce 1 cup water (boiling water) 1 cup sugar 1 clove of garlic - minced 1 whole lime juice. depending on your taste buds, this might be a bit sour. So if you dont want yours too sour, scale back on the lime juice and add only half of it, then add more if you need to. You can also use vinegar if you dont have limes on hand. Use up to 1.5 tablespoon. Again start off with 1 tbspn and add more if needed. Optional: thinly, jullien-sliced carrots...about 1 tablespoon. It adds a bit of flavor and color to the sauce. 1 Thai chili, minced. Combine together then pour not a masons jar. This will last a long time. Months. When youre ready to use the sauce just scope a couple tablespoon of the sauce into a small dipping bowl, and top with crushed peanuts and add a couple tspn of hoisin sauce. Crushed roasted peanuts If you dont have crush peanuts, then use a couple tspn of peanut butter! Directions: Bring a pot of water to a boil and add in your shrimp. Then cool it in a cold water bath. Peel the shrimp. Cut the shrimp lengthwise. Bring another pot of water to a boil and add in your vermicelli noodles. Let this cook for about 4-5 min just until they are soften. If its not starchy and stiff then its done. Let it sit in cold water bath to prevent overcooking. Drain it well and set aside. In a tray of warm water, soak 1 rice paper (at a time) until its saturated for about 4-5 seconds. Leaving them too long will soften the rice paper too much and can cause them the tear easily. Place the rice paper wrap on a clean surface ( you might want to spray surface with cooking spray as it tends to stick to the surface once the rice paper softens , which makes it easier to roll). Smooth out the rice paper while its flat and slightly wet (dont worry the water will evaporate, leaving you soft rice paper wrapper). tear off a piece of lettuce. Place in the middle to the rice paper wrapper. Add a bit (or more) vermicelli noodles on top of the lettuce. Add some shredded chicken or pork. Lay 3 pieces of shrimp (the outer side faced down) in front of the lettuce (away from you). Next add 1 piece of cucumber next to lettuce. Then add some bean sprouts, and topping with basil, mints,and cilantro. Or chives too. Now youre ready to roll! Starting from the side nearest you, fold over, keeping somewhat tight, but not enough to tear the rice paper. Bring the sides together and continue to roll. Repeat the above steps with each rolls. Serve while still fresh with the dipping sauce. You can store in air tight container/Tupperware for overnight...but quickly eat it the next day because the rice paper can became hardened...and chewy and rough to eat. Good luck and please let me know if you have tried it.
Posted on: Wed, 20 Nov 2013 01:28:22 +0000
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