How To Make Vietnamese Fresh Spring Rolls Step By Step Food

VIETNAMESE FRESH SPRING ROLLS

Steps:

• Bring a medium saucepan of water to a boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
• Fill a large bowl with warm water. Dip one wrapper into the warm water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll up the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
• In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
• In another small bowl, mix the hoisin sauce and peanuts.
• Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

VIETNAMESE FRESH SPRING ROLLS

Steps:

• Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
• Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
• In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
• In another small bowl, mix the hoisin sauce and peanuts.
• Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

HOW TO MAKE VIETNAMESE FRESH SPRING ROLLS - STEP BY STEP RECIPE

Steps:

• Start by softening the rice papers. I like to use two rice papers per roll, just to make sure they don't break.
• Fill a large bowl with warm water.
• Dip two rice papers (or one) very carefully and gradually for about 1 minute, until totally soften.
• Remove from the bowl carefully.
• Lay rice papers on a clean cloth.
• Make sure they lay flat and straighten out the odd wrinkle.
• Arrange about 4 beautiful mint leaves at the bottom of the rice paper.
• Then top with about 4 shrimp halves.
• Top with a lettuce leaf...
• ...a small handful of vermicelli...
• and a small handful of bean sprouts (there's no photo of the bean sprouts part because I wasn't able to find any the day I took the pics!). Add additional mint leaves.
• That's the moment when you can actually add pretty much anything you have in mind -and in your fridge- (think cilantro, peanuts, chicken, parsley...). Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side.
• Now the rolling part. Fold uncovered sides inward, then tightly roll the rice paper, as shown on the pics. Repeat with remaining ingredients.
• In a saucepan, combine rice vinegar, fish sauce, water and sugar. Heat until sugar is dissolved, then let cool completely. Add garlic and carrots. It keeps about a week in the fridge.
• Serve your homemade spring rolls with the sauce and enjoy!