Ingredients:
For the Spring Rolls:
6 sheets
rice paper
2 large
leaves of green lettuce, cut into small pieces
3 ounces
rice vermicelli, cooked
1/2 cup
cilantro, chopped
12 mint
leaves
Shrimps,
cooked, peeled, deveined and cut in halves
For the Dipping Sauce:
1
tablespoons fish sauce
3
tablespoons warm water
1 1/2
tablespoons fresh lime juice
3/4 clove
garlic, minced
1 1/4
tablespoons white sugar
1/3 teaspoon
garlic chili sauce (Chirashi)
2 3/4
tablespoons hoisin sauce
1 teaspoon
finely chopped peanuts
Procedure:
1.) Bring the
water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
2.) Dip the rice
paper in a large bowl of warm water so it will become soft
3.) Place the
rice paper on a flat area, then stack small amount of lettuce, rice noodles,
cilantro, mint leaves, and 3 shrimps
4.) Roll the
rice paper
5.) In
a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili
sauce together. Another bowl, mix hoisin sauce, peanuts, and chilli sauce.
Serve the rolls with these two sauces.
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