Easy Vietnamese Pork and Shrimp Spring Rolls with fresh spring roll wrappers. I can imagine these Vietnamese Spring Rolls very well at an Asian-themed dinner party, or as part of a buffet. How to Make Vietnamese Fresh Spring Rolls - Step by Step Recipe.

Ingredients of Vietnamese spring rolls

  1. Prepare 2 oz of cellophane noodles.
  2. It's 1 of carrot.
  3. It's 1 cup of mung bean sprouts,blanched breifly.
  4. You need 2 cup of finely shredded napa cabbage.
  5. Prepare 5 of scallions,quartered and sliced lengthwise.
  6. You need 1/3 cup of coarsely chopped mint.
  7. It's 1/2 cup of coarsely chopped cilantro.
  8. Prepare 1/4 cup of thinly sliced thai basil leaves.
  9. It's 1/2 tsp of sugar.
  10. You need 3 clove of garlic.
  11. Prepare 1 of salt.
  12. You need 2 of serrano chiles, thinly sliced.
  13. It's 1 of juice of 2 limes.
  14. It's 12 of to 24 small round vietnamese rice papers.
  15. Prepare 24 of butter or boston lettuce leaves.
  16. Prepare 1 of peanut sauce for dipping.

Vietnamese spring rolls step by step

  1. soak the noodles in hot water to cover until soft and pliable, about 30 minutes. snip them into 2 inch lengths and drain. make the sauce set aside..
  2. using a vegie peelerr peel the carroot right down to the core, making long thin strips. comine them with the noodles, bean sprouts, cabbage, scallions, herbs, and sugar. smash the garlic in a mortar or food processor with a pinch of salt and the chiles to make a paste, then stir in the lime juice. toss with the vegetables..
  3. fill a bowl with warm water and spread a clean towel on the counter. working with one paper at a time, slip it into the water and soak until soft and pliable, about 10 seconds, then remove and set on towel. mound some of the vegetable mixture at one end of the rice paper, roll it over once. fold over the sides and roll to the end, making a neat little package. when all are done, slice the large rolls in half and stand them, cut side up, on plate lined with lettuce leaves. leave small rolls whole. use the lettuce as an additional wrapoer, to keep all the ingredients neatly contained. if the spring rolls aren't to be served right away cover them with baeley damp towel and refrigerate. serve with sauce.
  4. PEANUT SAUCE.
  5. 3 tablespoons red wine vinegar.
  6. 3 tablespoons water or veggie nuoc cham.
  7. 1 teaspoon Asian chili oil.
  8. 1 clove garlic, minced.
  9. 3 tablespoons roastednpeanuts, chopped.
  10. 1 teaspoon sugar.
  11. combine all ingredients and let stand 10 minutes.

Wrapper -Vietnamese spring roll uses a thin and transparent rice paper wrapper which is soaked in warm water to soften. Vietnamese Spring Roll or Goi Cuon Tom Thit is a refreshing appetizer made up of shrimp, pork, thin rice vermicelli noodles, and an assortment of vegetables rolled in rice paper. This veggie-packed Vietnamese Spring Rolls recipe is a fresh and delicious Asian-inspired dinner that is served with the best almond coconut dipping sauce! There's a saying, "the tone makes the music". On menus, I've seen Vietnamese spring rolls go by multiple monikers: imperial rolls, crispy rolls, or egg rolls.

Get Latest Recipe : HOME