/ Saturday, July 30, 2016 / No comments / , , , , , , ,

Fresh Spring Rolls (Summer Rolls)



We love Vietnamese-style fresh spring rolls, or also known as Summer Rolls. Basically, you can fill the rolls with any ingredients of your choice. For this recipe, I used boiled prawns, bean sprouts, red leaf lettuce, rice vermicelli, mint leaf, basil leaf, roasted peanut and some crispy fried shallots. Once you roll it up, serve it with homemade Peanut Hoisin Sauce, simply delicious.

*This is an updated post with a video cooking guide. (Previously posted on 09/30/08)



Fresh Spring Rolls (Summer Rolls)

Ingredients

1 lb (18 to 20) Cooked Medium-Size Shrimps, peeled, halved & deveined
12 pieces Rice Paper
100 grams Cooked Rice Vermicelli
1 Cup Mint Leaves,
1 Cup Asian Basil
¼ Cup Fresh Coriander Leaves
1 Head Red or Green Leaf Lettuce
1 ½ Cup Bean Sprouts, blanched
¼ Cup Chopped Peanuts, optional
1/4 Cup Crispy Fried Shallots

Peanut Hoisin Sauce
2 Tbsp Peanut Oil
1 Stalk Lemongrass, finely chopped
3 Cloves Garlic, chopped
3 Thai Bird’s Eye Chilies, chopped
100 grams Roasted Peanuts, finely chopped
2 to 3 Tbsp Chopped Roasted Peanuts, topping
1 1/2 Tbsp Toasted Sesame Seeds
200 ml Coconut Milk
3 Tbsp Hoisin Sauce
1 1/2 Tbsp Fish Sauce
1 1/2 Tbsp Sugar
40 to 50 ml Water

Method

Make the sauce: In a saucepan over medium hea, add peanut oil, lemongrass, garlic, chilies, and stir-fry until fragrant, about 2 minutes.

Add coconut milk,water, and bring the mixture to a boil. Then mix in the hoisin sauce and season with sugar, fish sauce,and simmer on low heat until the sauce thickens. Season with salt, if necessary. Let it cool completely before serving. Top with extra peanut, just before serving.

Make the Spring Rolls: Filled a shallow pan with water. Briefly dip each sheet of rice paper into the water. Remove and place on a board and dry any excess water with a damp cloth. Place the lettuce leaf in a straight line, along the bottom of the sheet. Top with herbs, rice vermicelli, crispy fried shallots and chopped peanut. Arrange 3 pieces of shrimp halved, cut-side up, above the lettuce. Roll-up the rice paper, fold the sides, and roll-up tightly, and pressing to seal.

Serve immediately with some Peanut Hoisin Sauce.

Makes 12 Summer Rolls
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