This is a great meal on it's own because it has a little bit of everything. meat, veggies, and noodles. Plus, the dipping sauce makes the dish a lot more refreshing.
VIETNAMESE FRESH SPRINGROLLS
Ingredients:
Rolls- Rice paper
Lettuce (preferrably Asian, and NO THEY DONT HAVE SMALL EYES!)
Mint leaves
Chinese Basil (you may also use Italian basil)
Chives (choose the small or slim ones )
Cucumber (pealed and sliced vertically)
Vermicelli Noodles (cooked as instructed in the packaging, and don't forget to drain!)
Pork Sirloin / Pork belly
Shrimp (about 3-10 pieces, depending on your preference),you may substitute shrimps with tempura or squidballs
Salt and pepper
Sauce- 1 tbsp. Creamy peanut butter
1 tbsp Hoisin Sauce
1 tsp Minced Garlic
1 tbsp Vegetable oil
1 tsp Sugar
1/2 cup water
Procedure:
Rolls
1. In a pot, boil pork until tender and add salt and pepper. Take the meat out of the water and slice into thin pieces once it's cool.
2.
Cook shrimp in the pork broth until red. Devein and
cut in half. If you opted for squidballs or tempura, make sure you slice them into thin bite size pieces.
3.
Dip rice paper in warm water for 1-2 seconds. And
place in a flat surface
How To Roll (Run! Here comes the tricky part!)
Imagine that the paper has three parts.
The first one is for the veggies and the noodles,
the second is for the pork, and the third part is for the shrimp.
- Arrange vegetables and noodles in the first part. Roll and fold the sides (1-3).
- Next, place 2 slices of pork. Roll.
- Arrange the shrimp in the third part. Roll (4).
How To Make The Sauce
- Coat pan with vegetable oil.
- Saute garlic until light brown
- Add in Hoisin Sauce, peanut butter, and sugar. Mix well.
- Add in water and let it simmer until the sauce is thick.
- Serve in a bowl.
Done! Done! Done! I hope you enjoy this refreshing dish as much as I did.
BON APETIT!
Sources: Vietnamfood.org
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