This is a very different spring roll recipe with a distinctive flavor and texture. These spring rolls make a wonderful appetizer and compliment fish and hoisin sauce.
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- Servings: 8 rolls
- Preparation time: 50 minutes
Ingredients:
- ·Rice vermicelli, 2 oz.
- ·Shrimps, 8 large, cooked, deveined, peeled, halved
- ·Garlic chili sauce, 3 tablespoons
- ·Mint leaves, 3 tablespoons, chopped
- ·Water, ¼ cup
- ·Rice wrappers, 8,
- ·White sugar, 2 tablespoon
- ·Hoisin sauce, 3 tablespoons
- ·Thai basil, 1 1/3 tablespoons, chopped
- ·Garlic, 1 clove, minced
- ·Peanuts, 1 teaspoons, chopped finely
- ·Cilantro, 3 tablespoons, chopped
- ·Fresh lime juice, 2 tablespoons
- ·Lettuce leaves, 2, chopped
- ·Fish sauce, 4 tablespoons
Method:
- Cook rice vermicelli until al dente, drain and rinse.
- Soak each rice wrapper individually in warm water for 2 seconds before using.
- Place 2 shrimp halves, basil, lettuce, handful vermicelli, cilantro and mint in the center of each wrapper. Fold the wrappers inwards very tightly so it doesn’t fall open.
- Combine fish sauce with lime juice, chili sauce, garlic, water and sugar.
- Combine hoisin sauce with peanuts separately.
- Serve with both sauces.
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