Vietnamese Spring Rolls with Peanut Sauce.
Welcome back guys! This is my first Vietnamese recipe. This dish is very healthy, yet still yummy. The key of this recipe is to make a perfect peanut dipping sauce. Honestly, you can put any kind of vegetable that you like in the spring rolls. Dipping sauce is very important in Vietnamese cooking. The food can be as simple as raw or boiled vegetables but the dipping sauce must complement the food. You can taste both the freshness of the vegetable and the rich flavor of the sauce. Here is how to make Vietnamese Spring Rolls.
- Prep time: 20 minutes.
- Cook time: 20 minutes.
- Total time: 40 minutes.
Spring Rolls Recipe:
- Ingredients:
- 2 carrots.
- Half a cucumber.
- 2 cups cilantro.
- 2 cups of vermicelli rice noodles.
- 8 rice papers.
- 2 leaves of lettuce.
- 2 cups of bean sprouts.
- 2 cup of warm water
- 2 carrots.
- Half a cucumber.
- 2 cups cilantro.
- 2 cups of vermicelli rice noodles.
- 8 rice papers.
- 2 leaves of lettuce.
- 2 cups of bean sprouts.
- 2 cup of warm water
- Instruction:
- Boil water and cook the rice noodles for 10 minutes.
- Meanwhile, peel and cut carrots and cucumber (remove seeds in the center) into thin strips.
- Wash and cut lettuce into thin strips (You can the whole leaf if you prefer that way. I personally find cutting lettuce is easier to eat. When you bite into the spring roll, everything inside it won't fall out).
- After 10 minutes, turn off the heat and take the noodles out.
- Have all your ingredients prepared. Now ready to roll!!!!!
- Prepare warm water and a big plate.
- Dip the rice paper into the warm water. Then place it on the plate. (The rice paper will soak in the water and become elastic).
- Place the ingredients on the bottom of rice paper and roll up as instruction.
- Boil water and cook the rice noodles for 10 minutes.
- Meanwhile, peel and cut carrots and cucumber (remove seeds in the center) into thin strips.
- Wash and cut lettuce into thin strips (You can the whole leaf if you prefer that way. I personally find cutting lettuce is easier to eat. When you bite into the spring roll, everything inside it won't fall out).
- After 10 minutes, turn off the heat and take the noodles out.
- Have all your ingredients prepared. Now ready to roll!!!!!
- Prepare warm water and a big plate.
- Dip the rice paper into the warm water. Then place it on the plate. (The rice paper will soak in the water and become elastic).
- Place the ingredients on the bottom of rice paper and roll up as instruction.
Peanut Dipping Sauce Recipe:
- Ingredients:
- 1/4 cup peanut butter.
- 1 tablespoon Hoisin sauce.
- Half tablespoon vinegar/ lemon.
- Half tablespoon sugar.
- 4 tablespoon of soy sauce.
- 1 minced garlic.
- 1/4 cup peanut butter.
- 1 tablespoon Hoisin sauce.
- Half tablespoon vinegar/ lemon.
- Half tablespoon sugar.
- 4 tablespoon of soy sauce.
- 1 minced garlic.
- Instruction:
- Minced garlic.
- Add all the ingredients in accordingly to the ratio.
- Add water in order to get this consistency.
VOILA!!!!! Vietnamese Spring Rolls are ready to be in my tummy.
Hope you enjoy this recipe! See you next time!
- Minced garlic.
- Add all the ingredients in accordingly to the ratio.
- Add water in order to get this consistency.VOILA!!!!! Vietnamese Spring Rolls are ready to be in my tummy.Hope you enjoy this recipe! See you next time!
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