Vietnamese Spring Rolls with Peanut Sauce

 

DSC_0537PICTURED IS WITH NO SHRIMP FOR MY VEGAN DAUGHTER.

Vietnamese Spring Rolls with Peanut Sauce

Peanut Sauce:

1 teaspoon minced fresh ginger

¼ cup hot water

½ cup unsalted organic freshly ground peanut butter

2 tablespoons soy sauce

1 garlic clove- diced

1tablespoons rice vinegar

¼ teaspoon red pepper flakes

¼ teaspoon salt

¼ teaspoon pepper

roasted peanuts, for garnish if desired

Spring Rolls:

3 ounces thin rice vermicelli*

12 medium cooked shrimp, peeled and deveined-cut in half length wise

2 large carrots-julienned

½  english cucumber-peeled and julienned

1 head roman lettuce-julienned

8 large rice paper wrappers (8 1/2-inch rounds)

8 fresh mint leaves-chiffonade

8 fresh cilantro leaves-chiffonade

Cook the vermicelli according to the package directions. Drain and set aside.

Add all peanut sauce ingredients into a blender, except ¼ of the peanut butter and nuts for garnish.  Blend until smooth, pour sauce into a bowl and stir in remaining peanut butter (I like my sauce with texture). Set aside.

Prep all your vegetables and place them with your vermicelli, shrimp, lettuce and herbs near your work surface.

With a pie plate with hot water, place rice papers in water until soft and pliable.  Remove and set on paper towel.  Repeat for remaining rice papers.

On a thin, clean kitchen towel place your rice paper.  Place three shrimp onto the rice paper just above the center, place vermicelli on top then carrots, cucumbers, lettuce and herbs, leaving about an inch space from edges.  Flap your sides in on top of ingredients.  Take the end of the rice paper, the edge with the filling and fold over, carefully tighten paper around filling and roll to close.  Set roll shrimp side up on serving platter.  Continue filling and rolling the remaining rolls the same way.

Crush roasted nuts, sprinkle onto peanut sauce.

Serve spring rolls with peanut sauce.  Enjoy!

Makes 8 spring rolls

 

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