VIETNAMESE FRESH SPRING ROLLS
These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
Provided by Anonymous
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 0.7 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 305.4 mg, Sugar 5.2 g
VIETNAMESE SPRING ROLLS
These spring rolls were a sell out at one of our annual school projects several years ago and have been a favorite at our house as well as at the Spring Mosaic. A Jean Pare recipe from "Company's Coming Asian Cooking" and one that never fails to please. Make for wonderful appetizers.
Provided by Gerry
Categories Lunch/Snacks
Time 20m
Yield 25 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl add first nine ingredients mixing well.
- Place about 2 tablespoons filling in centre of each spring roll wrapper.
- Fold bottom corner up over filling, fold in both sides.
- Dampen edge of wrapper and roll tightly to seal
- Repeat with remaining filling and wrappers.
- Deep fry in hot (375 ) cooking oil in large wok or deep fryer for about five minutes, turning at half time, until golden.
Nutrition Facts : Calories 77.5, Fat 4.2, SaturatedFat 1.5, Cholesterol 21.2, Sodium 122.4, Carbohydrate 5.4, Fiber 0.3, Sugar 0.3, Protein 4.3
VIETNAMESE SPRING ROLLS WITHOUT THE MEAT
Hoisin Peanut Dipping Sauce (recipe follows). We have Vietnamese spring rolls on zaar, but what happens if you want a meatless version for some reason. eHow supplied the answer.
Provided by That is Dr House to
Categories Vegetable
Time 3m
Yield 14 rolls
Number Of Ingredients 12
Steps:
- Drain and rinse your bean sprouts. The wrappers should be 7 inches.
- Rehydrate the oriental mushrooms in hot water for 30 minutes.
- Toss the carrot with 1 tsp sugar until mixed then let sit tossing occasionally for 15 minutes.
- Drain the mushrooms save 1/2 cup of the liquid. Squeeze excess water out of the mushrooms then cut off stems and cut caps into thin slices.
- Heat the wok over med high. When hot drizzle 2 tbsp oil into it and heat for 30 seconds. Add the onion and stir fry for a minute. Then add the mushrooms, garlic and liquid reducing heat to medium. Cover and cook about 3 minutes. Mushrooms should be tender. Uncover add the soy sauce and sesame oil and sugar.
- Cook and stir mushroom mixture 3 to 5 minutes more or until all liquid has evaporated. Transfer mushroom mixture to medium bowl; set aside to cool slightly. Cook stirring for about 4 minutes. Liquid should be gone. Then set aside in bowl to cool. Add the carrot strips and bean sprouts to mix and toss lightly.
- Place a wrapper on surface and keep rest covered. Drain mushroom mix and place 3 tbsp on wrapper's bottom 3rd. Brush edges with beaten egg.
- Now: Fold bottom corner up over filling.
- Fold in and overlap the opposite right and left corners to form 3-1/2-inch-wide log. Roll up filling to remaining corner and place spring roll on tray covered with plastic wrap. Repeat with remaining wrappers and filling.
- Now take the remaining 3 cups of oil, place in wok and heat. You want 375F on a deep fry thermometer. Fry 4 rolls 2 to 3 minutes or until golden brown.
- Reheat oil and do next batch. Repeat until all are used. Drain on paper towels. Place on serving tray with dipping sauce. Serve.
Nutrition Facts : Calories 552.6, Fat 49.9, SaturatedFat 6.6, Cholesterol 18, Sodium 264.8, Carbohydrate 23.6, Fiber 1.4, Sugar 2.4, Protein 4.5
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