What you'll need:
1 bag of vermicelli noodles
1 lb cup small shrimp, peeled, de-veined, and cooked. After shrimp is done, sliced lengthwise.
Bean Sprouts |
1 bundle of romaine lettuce
1 cucumber sliced lengthwise (optional)
2 cups bean sprouts
fresh mint
fresh cilantro
fresh Thai basil
Peanut Sauce:
1/2 cup Hoisin
1/2 cup peanut butter
1 cup hot water (estimating, could add more).
Peanut Butter and Hoisin |
Peanut Sauce |
Fish Sauce:
1 tablespoon fish sauce
1 cup water
2 tablespoon fresh lime juice
1 clove garlic, minced
2 tablespoon white sugar
1/2 teaspoon garlic chili sauce
Directions:
Step 1: Bring medium saucepan to boil and add vermicelli for 5-8 minutes and drain.
Boil 5-8 minutes and then drain! |
Mom likes to soak the vermicelli first and let it loosen up. |
Step 2: Heat a medium pan to medium heat and cook shrimp until pink. Peel, de-vein, and slice lengthwise and set aside.
Cooking shrimp. |
Going to peel and de-vein and be sliced lengthwise. |
Step 3: Fill a large bowl of hot water. Dip 1 rice wrapper for a second and lay wrapper on spring roll mat. In a row across the rice wrapper, place 2-3 half shrimps, a small handful of vermicelli noodles, some bean sprouts, 1 cucumber, cilantro, mint, and thai basil and lastly, add lettuce, leave about 2 inches on each side. Fold in left side and then right. Then roll from the bottom towards the top tightly, but not too tight or the rice wrapper will break. Repeat!
Here is our set up! My mom placed a soaked rice wrapper on a spring roll mat. |
Method of eating:
Dip spring roll in peanut sauce or fish sauce.
The spring rolls were a hit at the baby shower!
Yields about 40 spring rolls.
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