Spring – rolls in Vietnamese

You’ll need
  • – rice paper 8 sheets;
  • – shrimp large 8 pcs.
  • – fine rice vermicelli 80 g;
  • – lettuce 2 sheets;
  • – mint; –
  • cilantro

  • ;
  • – basil.
  • For sauce 1
  • – fish sauce 3 tbsp;
  • – rice vinegar 3 tbsp;
  • – lime juice 2 tbsp;
  • – garlic 1 tooth.
  • ;

  • – sugar 2 tbsp;
  • – dried chilli 1 tsp
  • For sauce 2
  • – roasted peanuts 1 tbsp;
  • – hoisin sauce 3 tbsp
Instructions
1

Put the rice vermicelli in boiling water and cook for 2 minutes. Turn on a colander, rinse in cold water and cool.

2

Chop the mint, cilantro and basil leaves, stir. Separately slice the lettuce leaves. Boil the prawns in boiling water for 3 minutes. Then peel and cut lengthwise in half.

3

Pour warm water into a large bowl and dip 1 sheet of rice paper into it for a few seconds. Shake the water off a few softened sheets and put it in front of you on a kitchen towel.

4

In the center of the leaf lay out 2 shrimp halves, then rice noodles, greens and brass. Wrap the sides of the rice paper on the filling, gently roll the roll. So do the rest of the rolls.

5

For the sauce 1 peel and finely chop the garlic. Mix the sugar with lime juice and rice vinegar until it dissolves. Add the fish sauce, chilli flakes and garlic, stir again.
For sauce 2, grind the peanuts and mix with the hoisin sauce. Put the rolls on a dish and serve with the sauces.

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