Monday 1 June 2020

Vietnamese Spring Rolls









These spring rolls can be vegan by simply omitting the cooked shrimp and using more veggies.  The secret is softening the rice paper for 10-12 seconds only (one at a time). If they are too soft, they tend to tear.  Here is a link to an instagram 'how to' video which shows you how to position the filling and wrap the rice paper into perfect rolls. 


Ingredients: 

Amounts will vary - you can make 4 or 24 rolls depending on how many you need. 

Romaine or shredded lettuce Leaves 
Cooked rice noodles (vermicelli or any rice noodle) 
Grated carrot 
Sliced cucumber or celery 
Sliced peppers - green/red/orange or yellow 
Fresh cilantro leaves 
Fresh mint leaves 
Cooked shrimp - sliced in half as shown 
Avocado (optional) 
Fresh bean sprouts (washed) optional or in place of noodles 

Satay Sauce, Sweet Chili Sauce, or Soy Sauce & Ginger for dipping 

Directions: 

Have all your ingredients out for assembly. 
Soak the rice paper in warm water for 10-12 seconds according to package directions. Do one at a time - fill it, then do another one. Have a plate ready to put the finished rolls on. 
Place the rice paper on a flat surface like a cutting board. 
Layer the lettuce, noodles, veggies and chopped cilantro as shown at one end of the rice paper. Place the shrimp and mint leaves a bit higher up. Roll the rice paper up, tucking in the sides as you go.  Try to roll tightly - they should be full of the stuffing ingredients. 

Place the rolls seam-side down on a plate. Serve with a dipping sauce. 
You can make these ahead.  Cover with a slightly damp towel, or saran and refrigerate. 





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