Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vietnamese fresh spring rolls with peanut sauce. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Vietnamese Fresh Spring Rolls with Peanut Sauce is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Vietnamese Fresh Spring Rolls with Peanut Sauce is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have vietnamese fresh spring rolls with peanut sauce using 15 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Vietnamese Fresh Spring Rolls with Peanut Sauce:
- Prepare 10 Fresh spring roll wrappers
- Take 50 grams Cellophane noodles (dried)
- Take 5 Green salad leaves (such as lettuce)
- Take 10 leaves Shiso leaves
- Make ready 1 several stalks Chinese chives
- Make ready 100 grams Parboiled chicken or pork
- Take 1/2 bag Bean sprouts
- Make ready 1 bunch Herbs (such as cilantro)
- Get 1 Herbs (such as mint or basil) (optional)
- Prepare 5 Boiled shrimp
- Make ready 100 grams ◯ Unsweetened peanut butter
- Get 2 tbsp ◯ Raw cane sugar
- Prepare 1 tbsp ◯ Fish sauce
- Get 1/2 tsp ◯ Doubanjiang
- Take 1 ◯ Crushed peanuts (optional)
Instructions to make Vietnamese Fresh Spring Rolls with Peanut Sauce:
- Prepare the ingredients: Rinse the vegetables. Trim the tough stem from the shiso leaves, and remove the stringy root ends from the bean sprouts.
- Prepare either the shredded parboiled chicken or sautéed finely sliced pork by lightly seasoning in fish sauce (not listed).
- Boil the bean thread noodles as instructed, then cut into appropriate lengths. Chop the Chinese chives into thirds.
- Slice the shrimp in half as shown.
- Fill a bowl with water (not listed above) and immerse the wrapper, one at a time, then place it on a dampened cloth.
- Tear a leaf of lettuce in half, place it on the dampened wrapper, then add the shiso, bean sprouts, bean thread noodles, meat, and herbs on top.
- Wrap the ingredients with the lettuce.
- Wrap the fillings tightly wrapped in lettuce with the spring roll wrapper.
- Like this.
- Add the shrimp and Chinese chives, and roll them up. Place the shrimp with their stripes facing down, so that they'll show when wrapped up.
- Here they are wrapped. Look how appetizing they are, with the slices of shrimp showing under the clear wrapper.
- Repeat Steps 5-11 for the other rolls.
- Combine all of the ◯ ingredients, then dilute to your desired consistency with water (not listed). I use about 3 tablespoons water. I recommend this peanut butter.
- This is the consistency I recommend. If you don't have unsweetened peanut butter, the sweetened kind is fine. If using sweetened peanut butter, reduce the added sugar to about 1 tablespoon.
- You could also use store-bought sweet chili sauce (imported from Thailand), but I strongly recommend the peanut sauce.
- Serve it with Vietnamese Namasu (sweet pickles) with Peanut Saucefor a more authentic meal. - - https://cookpad.com/us/recipes/152691-vietnamese-style-namasu
- This is a photo taken of the fresh spring rolls I had in Vietnam at a food stall They served the peanut sauce with namasu (sweet pickles). It was delightful.
- When I make these fresh spring rolls at home, I make a ton, and eat them up in place of a salad.
So that’s going to wrap this up for this special food vietnamese fresh spring rolls with peanut sauce recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
