Spring rolls are one of the best healthy and yummy dishes. Deep fried spring rolls are also guaranteed universal popular. For those people prefer extremely healthy or ideal food in summer time, fresh spring rolls will be fantastic. They are suitable for any kind of party even for lunch box, easy to share, fun to make and yum to eat.
Fell free to replace any ingredients up to your fantasy or what ever you have in your refrigerator
Prepare time: 45 Min
Serve: 8 rolls
INGREDIENTS:
55 g rice vermicelli ( a cup of shred carrot optional)
8 rice wrappers (8.5 inch diameter)
24 small cooked shrimp - peeled
Half cup chopped fresh Thai basil (opt)
Half cup chopped fresh mint leaves (opt)
Half cup chopped fresh cilantro (opt)
4 leaves lettuce, chopped
Fish sauce:
20 ml fish sauce
60 ml water
30 ml fresh lime juice
1 clove garlic, minced
25 g white sugar
3 ml garlic chilli sauce
Or
Hoi sin sauce:
50 ml hoi sin sauce
2 table spoons finely chopped peanuts
DIRECTIONS
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 centre, place 3 shrimp, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, and then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
Serve spring rolls with the fish sauce or hoi sin sauce mixtures.
Fell free to replace any ingredients up to your fantasy or what ever you have in your refrigerator
Prepare time: 45 Min
Serve: 8 rolls
INGREDIENTS:
55 g rice vermicelli ( a cup of shred carrot optional)
8 rice wrappers (8.5 inch diameter)
24 small cooked shrimp - peeled
Half cup chopped fresh Thai basil (opt)
Half cup chopped fresh mint leaves (opt)
Half cup chopped fresh cilantro (opt)
4 leaves lettuce, chopped
Fish sauce:
20 ml fish sauce
60 ml water
30 ml fresh lime juice
1 clove garlic, minced
25 g white sugar
3 ml garlic chilli sauce
Or
Hoi sin sauce:
50 ml hoi sin sauce
2 table spoons finely chopped peanuts
DIRECTIONS
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 centre, place 3 shrimp, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, and then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
Serve spring rolls with the fish sauce or hoi sin sauce mixtures.
