Total Time)
50 mins:
Cook Time)
5:
Prep Time)
45 mins:
Yield)
8 spring rolls
Servings)
8:
Ingredients:
2 leaves lettuce chopped
3 tablespoons chopped fresh mint leaves
2 ounces rice vermicelli
8 large cooked shrimp peeled deveined and cut in half
3 tablespoons chopped fresh cilantro
8 rice wrappers (8.5 inch diameter
1.3 tablespoons chopped fresh thai basil
Sauce
4 teaspoons fish sauce
3 tablespoons hoisin sauce
1.4 cup water
1 clove garlic minced
2 tablespoons white sugar
1.2 teaspoon garlic chili sauce
2 tablespoons fresh lime juicejuice
1 teaspoon finely chopped peanuts
Directions:
Step.1
Fill a large (pot) with lightly (salted water) and let it boil? Add (vermicelli pasta) and bring it to boil again and cook (pasta) uncovered? Stir occasionally and cook until (pasta) becomes soft and (firm) for about (4 to 5 minutes)
Step.2
Fill a large (bowl) with hot (water) ? and dip a (wrapper) in (hot water) for 2 seconds to soften ? Lay the (wrapper) (flat) and place 2 (shrimp) pieces in a (row) in the center add (coriander) basil (mint) salad pasta some (vermicelli) ? leave about (2 inches open) on each side ? and (fold) the open (edges) inwards and then (roll) the wrapper (tightly) ? start with (salad) and pasta at the end ? and repeat with the remaining (ingredients)
Step.3
For the (spices)! In a small bowl, mix the (garlic) (chili pepper) (lemon juice) water and (sugar) fish sauce all together (well)? And in a (separate) small (bowl) mix the (peanuts) and (hoisin sauce)
Step.4
(Rolled spring rolls) served with (mixture) of (hoisin breath) and (fish breath)?
Step.5
Full enjoy
Nutrition Facts:
Per - Serving
3g
Protein
1g
Fat
82
Calories
16g
Carbs
Tags:
Rolls