. Recipes: VIETNAMESE SPRING ROLL

VIETNAMESE SPRING ROLL

 VIETNAMESE SPRING ROLL

INGREDIENTS:
100 gm Dried Shrimps
100 gm Wild Garlic (preserved in vinegar)
300 gm Vermicelli
1 tsp Minced Garlic
½ tsp Minced Chilies
1 tsp Olive Oil
1 cup Mung Bean Sprouts,
32 medium Fresh Mint Leaves
32 Fresh Basil Leaves
16 small Fresh CilantroSprigs
1Cucumber, peeled and cut into 1/4-by-1/4-by-2-1/2-inch sticks
3 Scallions, quartered lengthwise, then cut crosswise into 2-1/2-inch pieces
8 Bibb Lettuce Leaves,
16 round Rice Paper Wrappers

PREPARATION:

Soak dried Shrimps in Water about 15 minutes. Next, squeeze the Water out of shrimps.Boil Olive take a frying pan. Add Olive Oil,Garlic and Chilies. Cook it until the color turns yellow-brown. Next, add dried Shrimps into the pan and fry about 5 minutes. Squeeze Vinegar out of Wild Garlic. Add them into pan and fry with dried Shrimps about 5 minutes. Place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the Rice Paper Wrappers with hot tap Water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel. Work quickly to place a little bit of the mixture of dried Shrimps and Wild Garlic in a line in the center of the rice paper. Add some Vermicelli Noddles on top of the Shrimp Mixture along with Bean Sprouts, Mint Leaves, Basil Leaves, Cilantro, Cucumber Scallion and Lettuce. Fold the bottom half of the Rice Paper Wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in and roll it up.VIETNAMESE SPRING ROLLS are ready to serve
 Serve with fish sauce or peanut sauce to dip.

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