Without fail recipe ultimate Vietnamese Spring Rolls easy, bouncy, practical.
Good Evening every body, at this time you get present recipe Vietnamese Spring Rolls with 23 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 23 ingredients and 7 stages of easy cooking Vietnamese Spring Rolls.
Ingredients all Vietnamese Spring Rolls
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Prepare : Rice vermicelli as needed, soaked in the hot water to soften.
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Prepare : avocado, slice 0.25 inch thickness.
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Needed : hard boiled eggs, cut in 8 slices.
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Prepare : cucumber, peeled and seeded then cut in julienne.
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Needed : carrot, peeled and cut in julienne.
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Prepare : Lettuce, any kind will work or use mix green salad.
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Needed : Any herbs you like such as mint, thai basil, cilantro, etc (optional).
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Needed : Cooked shrimp.
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Prepare : Rice wrapper.
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Prepare : Peanut Hoisin Sauce Ingredients :.
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Prepare : canola oil.
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Prepare : garlic cloves, minced.
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Prepare : hoisin sauce.
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Prepare : water.
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Prepare : peanut butter.
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Needed : sugar.
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Needed : Fish Sauce :.
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Prepare : garlic clove, minced.
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Needed : fish sauce.
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Prepare : Sambal Oelek (chili paste) or chopped bird eye chili, depends on how spicy you like.
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Needed : Lemon juice.
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Needed : sugar.
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Prepare : hot water.
If all ingredients Vietnamese Spring Rolls it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Vietnamese Spring Rolls
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Working with 1 rice wrapper at a time, dip it in warm water for only 1 second (just until soft enough). Lay wrapper on a flat work surface..
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To assemble each roll, lay a lettuce leaf horizontally on the bottom half of the moistened rice wrapper. At the base of the lettuce, place several strands of noodles, a little each of the carrot and cucumber, 2 slices each of avocado and eggs, several leaves of mint and cilantro. Be careful not to overstuff the rolls, otherwise the wrapper will get torn..
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Fold in the sides of the rice paper and lift the bottom edge of the rice paper and carefully place over the noodles and other ingredients, then put 3 or 4 shrimp on top then roll to form a tight cylinder..
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Place the prepared rolls, seam side down, on a platter and cover with a damp kitchen towel. The rolls can be held at room temperature for several hours before serving..
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To make the peanut hoisin sauce : heat the oil, saute the garlic until golden. Add the remaining ingredients. Cook until it boils and thickened. Adjust the taste..
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To make the fish sauce : mix all the ingredients. Stir until the sugar dissolved. Taste it. Add sugar and water as needed to adjust the taste because every different fish sauce brand has different saltiness..
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Serve the rolls with either one of the sauces or both. I prefer to have both sauce for my rolls because the combination of both flavor is just amazing..
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