Vietnamese Spring Roll
This is our favorite starter when we go to the popular Vietnamese restaurant here in auckland(I will tell the name once they place advertisement on my food blog. hehehehe!), But I think, most of north shore residents knows this restaurant. It’s start with the letter “H”, can you guess my fellow aucklanders?……….Did you know that rice papers are good source of carbohydrates and proteins? Our body needs carbohydrate to deliver all the energy we need as well as our body needs protein for growth, build and repair muscles……
Ingredients: makes 20-25 mini rolls
- 25 pcs mini rice papers
- 100 gms vermicelli noodles
- 3 cloves garlic chopped
- 3 pcs shallots chopped
- 1 tbsp fish sauce
- 1 tsbp hoisin sauce
- salt & pepper
- 2 cups shrimp stock(from the boiled shrimp shells and heads)
- 1/2 cup cut peeled shrimps
- 1/2 cup chopped carrots
- 1/2 cup chopped coriander
- 100 gms lettuce leaves
- In a wok, heat oil and saute garlic, shallots and shrimps, season with hoisin sauce, salt & pepper. add in shrimp stock and vermicelli and cooked for 2-5 minutes. adjust taste by adding fish sauce then add coriander. set aside and let it cool.
- In a mixing bowl, add water and dip gently rice paper and remove and place to a clean and dry cloth. assemble cooked noodles and fold gently “spring rolls” style. repeat over 20-25 rolls.
- In a deep fryer, fry spring rolls until golden brown.
- some people prefered not to be fried. I like it crispy.
- In a serving plate, place a lettuce leaves and dipping sauce.
- Best to be wrapped in a lettuce leaves then dip to vinegar sauce. YUM!!!
- 2 tbsp fish sauce
- 2 tbsp vinegar
- 2 tbsp white sugar
- 1/4 cup lemon juice
- 1/2 cup water
- 1 clove minced garlic
- 2 pc fesh chopped chillies
* in a bowl, just mix all ingredients together…….Enjoy!!!