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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 1.8
  • Total Fat: 0.0 g
  • Cholesterol: 3.6 mg
  • Sodium: 4.1 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.4 g

View full nutritional breakdown of Vietnamese Spring Roll calories by ingredient
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Vietnamese Spring Roll

Submitted by: HCC_BIOL1322

Introduction

The beauty of spring roll is simply about you and add whatever the ingredients you like into it. For vegetarian, any ingredient in this recipe can be substitute. It can be serve all year long The beauty of spring roll is simply about you and add whatever the ingredients you like into it. For vegetarian, any ingredient in this recipe can be substitute. It can be serve all year long
Number of Servings: 12

Ingredients

    Spring roll:
    12 rice paper rounds (banh trang)
    3 oz. rice vermicelli noodle
    12 tiger prawns, deveined, cook, unpeeled and split in halves
    1/2 small head green leaf, or romaine lettuce
    1 large cucumber,
    1/4 cup of cilantro or any herb of your choice

    Sauce:
    1/4 cup roasted peanuts, ground, for garnish
    1 tsp chili paste
    1/2 cup water
    3/4 tsp sugar
    3-4 tbsp peanut butter
    1/4 cup hoisin sauce



Directions

For the noodle: boil a medium saucepan with water, cook the noodle for 5-7 minutes or until it soft, drain it with cold water and set aside.
Shrimp: Put the Shrimp in a sauce pan with cover, cook the shrimp till pink and opaque, around two to three minutes or so. Take out the shrimp and let it sit for a little to cool off. Peel and slice the shrimp in half lengthwise.
vegetables; Peel apart the lettuce leaves and slices into thin strips. Peel and julienne the carrots and cucumber; mince up the herbs and cilantro. (Remember to wash all vegetables carefully.)
to roll the spring roll; youíll need a large bowl or pan, big enough to accommodate the rice paper round. Fill with warm water, and soak one wrapper at a time until itís soft .

Lay the wrapper on a plate or other clean flat surface. In a row across the bottom third of the wrapper, put 2 prawns halves pink side down, some vermicelli,lettuce and a few leaves of basil. Leaving about 4-5cm on each.

Fold up the bottom, then the two sides inward, then start to roll tightly and firmly from the end that is near to you into a cylinder, enclosing the filling completely. Be careful not to tug too tightly to avoid tearing the wrapper.

Repeat with the remaining ingredients.

Sauce: Add all the hoisen sauce ingredients together in a pot and bring it to boil, and garnish with ground peanuts when serve. Remember if you like it sweeter, just add sugar

Number of Servings: 12

Recipe submitted by SparkPeople user HCC_BIOL1322.






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