Vietnamese Spring Rolls Recipe by Pawon Indo Bule
Vietnamese Spring Rolls Cooking Instructions 1 Working with 1 rice wrapper at a time, dip it in warm water for only 1 second (just until soft enough). Lay wrapper on a flat work surface. 2 To assemble each roll, lay a lettuce leaf horizontally on the bottom half of the moistened rice wrapper. At the base of the lettuce, place several strands of noodles, a little each of the carrot and cucumber, 2 slices each of avocado and eggs, several leaves of mint and cilantro. Be careful not to overstuff the rolls, otherwise the wrapper will get torn. 3 Fold in the sides of the rice paper and lift the bottom edge of the rice paper and carefully place over the noodles and other ingredients, then put 3 or 4 shrimp on top then roll to form a tight cylinder. 4 Place the prepared rolls, seam side down, on a platter and cover with a damp kitchen towel. The rolls can be held at room temperature for several hours before serving. 5 To make the peanut hoisin sauce : heat the oil, saute the garlic until golden. Add the remaining ingredients. Cook until it boils and thickened. Adjust the taste. 6 To make the fish sauce : mix all the ingredients. Stir until the sugar dissolved. Taste it. Add sugar and water as needed to adjust the taste because every different fish sauce brand has different saltiness. 7 Serve the rolls with either one of the sauces or both. I prefer to have both sauce for my rolls because the combination of both flavor is just amazing. 1 Working with 1 rice wrapper at a time, dip it in warm water for only 1 second (just until soft enough). Lay wrapper on a flat work surface. 1 Working with 1 rice wrapper at a time, dip it in warm water for only 1 second (just until soft enough). Lay wrapper on a flat work surface. 2 To assemble each roll, lay a lettuce leaf horizontally on the bottom half of the moistened rice wrapper. At the base of the lettuce, place several strands of noodles, a little each of the carrot and cucumber, 2 slices each of avocado and eggs, several leaves of mint and cilantro. Be careful not to overstuff the rolls, otherwise the wrapper will get torn. 2 To assemble each roll, lay a lettuce leaf horizontally on the bottom half of the moistened rice wrapper. At the base of the lettuce, place several strands of noodles, a little each of the carrot and cucumber, 2 slices each of avocado and eggs, several leaves of mint and cilantro. Be careful not to overstuff the rolls, otherwise the wrapper will get torn. 3 Fold in the sides of the rice paper and lift the bottom edge of the rice paper and carefully place over the noodles and other ingredients, then put 3 or 4 shrimp on top then roll to form a tight cylinder. 3 Fold in the sides of the rice paper and lift the bottom edge of the rice paper and carefully place over the noodles and other ingredients, then put 3 or 4 shrimp on top then roll to form a tight cylinder. 4 Place the prepared rolls, seam side down, on a platter and cover with a damp kitchen towel. The rolls can be held at room temperature for several hours before serving. 4 Place the prepared rolls, seam side down, on a platter and cover with a damp kitchen towel. The rolls can be held at room temperature for several hours before serving. 5 To make the peanut hoisin sauce : heat the oil, saute the garlic until golden. Add the remaining ingredients. Cook until it boils and thickened. Adjust the taste. 5 To make the peanut hoisin sauce : heat the oil, saute the garlic until golden. Add the remaining ingredients. Cook until it boils and thickened. Adjust the taste. 6 To make the fish sauce : mix all the ingredients. Stir until the sugar dissolved. Taste it. Add sugar and water as needed to adjust the taste because every different fish sauce brand has different saltiness. 6 To make the fish sauce : mix all the ingredients. Stir until the sugar dissolved. Taste it. Add sugar and water as needed to adjust the taste because every different fish sauce brand has different saltiness. 7 Serve the rolls with either one of the sauces or both. I prefer to have both sauce for my rolls because the combination of both flavor is just amazing. 7 Serve the rolls with either one of the sauces or both. I prefer to have both sauce for my rolls because the combination of both flavor is just amazing. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Vegetable Cheese Toasties Bbq Baked Chicken Wings Yakiniku (Grilled Beef Japanese style) Banana 🍌 Strawberry 🍓 Oat Milk Smoothie Mint lemonade drink Vegetable Cheese Toasties Bbq Baked Chicken Wings Yakiniku (Grilled Beef Japanese style) Banana 🍌 Strawberry 🍓 Oat Milk Smoothie Mint lemonade drink Tomato Bruschetta - perfect for picnics Fried sweet corns Chatpati Boneless Chicken Moringa salad Onion rings Beet Rawa Idli Green gauva and ginger juice Peanut butter-chocolate banana sorbet Chatpati mayo sandwich Mixed veg with beetroot flatbread Tomato Bruschetta - perfect for picnics Fried sweet corns Chatpati Boneless Chicken Moringa salad Onion rings Beet Rawa Idli Green gauva and ginger juice Peanut butter-chocolate banana sorbet Chatpati mayo sandwich Mixed veg with beetroot flatbread