Vietnamese Spring Roll
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Spring roll:12 rice paper rounds (banh trang)3 oz. rice vermicelli noodle12 tiger prawns, deveined, cook, unpeeled and split in halves1/2 small head green leaf, or romaine lettuce1 large cucumber,1/4 cup of cilantro or any herb of your choiceSauce:1/4 cup roasted peanuts, ground, for garnish1 tsp chili paste 1/2 cup water3/4 tsp sugar3-4 tbsp peanut butter1/4 cup hoisin sauce
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; you’ll 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 it’s 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.
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; you’ll 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 it’s 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.
Nutritional Info 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
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