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 PORK LETTUCE WRAPS
Casual, flavorful and low in carbohydrates, these Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. Place the ingredients in separate dishes and let your guests assemble their own wrap, which allows them to personalize to suit their tastes. -Gretchen Barnes, Fairfax, Virginia
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 servings.
Number Of Ingredients 24
Steps:
- In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes., In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce., To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.
Nutrition Facts : Calories 199 calories, Fat 11g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 312mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.
VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE
These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce.
Provided by Allrecipes
Categories Appetizers and Snacks Wraps and Rolls
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
- Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
- Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
- To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.
Nutrition Facts : Calories 137.2 calories, Carbohydrate 22.5 g, Cholesterol 63.9 mg, Fat 0.7 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 0.2 g, Sodium 1170.4 mg, Sugar 7.4 g
VIETNAMESE WRAP
Provided by Food Network
Time 30m
Yield 24 rice-paper rolls
Number Of Ingredients 10
Steps:
- Heat the pork in a large nonstick skillet over high heat. Season with the salt and pepper. Cook until the meat is no longer pink, about 5 minutes, stirring frequently. Transfer pork to a paper towel-lined plate using a slotted spoon. Let cool. Mix the hoisin sauce and water chestnuts together in a small bowl. Add the pork and mix well. Refrigerate while preparing the rice papers. ASSEMBLY: Fill a pie plate or other wide, shallow container with lukewarm water(do not use cold water or hot water). Place 2 rice papers in the water. Let sit until somewhat soft, about 45 seconds. Remove 1 paper at a time and place on a paper towel. Cover with an additional paper towel. Repeat the process until there are 12 layers of rice paper. The rice paper will become pliable 1 to 2 minutes after being stacked. Invert the stack and use the rice papers in the order in which they were removed from the water. Place 3 rice papers at a time on a clean work surface. Sprinkle each rice paper with 1/8 teaspoon of the sesame seeds. Place 1 basil leaf on the bottom third of each rice paper. Top with 1 tablespoon of the pork mixture. Cover with one mint leaf. Fold the right and left edges toward the center of the filling, pressing firmly. Fold the bottom edge of the rice paper toward the center and gently but firmly roll until the top edge is reached and a rectangle 11/2 by 2 inches is formed. Repeat until the first 12 rice paper rolls are complete. Cover assembled wraps with a very damp towel and cover with plastic wrap. Soak remaining rice paper wraps and assemble until remaining ingredients have been used. Cover the wraps as directed. These rolls can be left at room temperature for up to 3 hours. Do not refrigerate or the rice paper will harden.
VIETNAMESE PRAWN SUMMER ROLLS
Fresh-tasting rice paper rolls packed with shellfish, light vermicelli noodles, carrots, cucumber and herbs, with a sweet ginger chilli dipping sauce
Provided by Barney Desmazery
Categories Dinner, Starter
Time 30m
Yield Makes 12
Number Of Ingredients 16
Steps:
- Make the dipping sauce by pounding the garlic, chilli, ginger and sugar together using a pestle and mortar, then stir in the fish sauce and lime juice. Alternatively, just blitz everything together in a mini blender.
- Soak the rice noodles in a bowl of hot water for 15 mins, then drain well. Assemble all the prepared filling ingredients - once you start, you will need everything to hand.
- When you are ready to make the rolls, dip one of the rice papers in a bowl of hot water, moving it around until the whole wrapper is soft - about 10-15 secs - then drain on a tea towel.
- Place a rice paper wrapper on a board and at one edge of the wrapper, add a few mint leaves, then three prawn halves.
- Place some lettuce on top of the prawns, followed by some noodles, a few strips of carrot and cucumber, some more herbs and finally some beansprouts. Don't overfill the pancakes or they will be hard to roll.
- Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.
- When you're about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed.
- Keep on rolling tightly until the whole rice paper wrapper is rolled up. To serve, cut the rolls in half on the diagonal.
Nutrition Facts : Calories 74 calories, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
VIETNAMESE CHICKEN WRAPS
Fill soft flour tortillas with pan-fried chicken, lightly pickled cucumber and carrot for an Asian-style lunch or dinner
Provided by Katy Gilhooly
Categories Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Put the cucumber, carrot and vinegar in a small bowl and set aside. Heat 1 tbsp oil in a large frying pan, add the chicken and fry on a medium heat until golden brown and cooked through. Remove and set aside. Pour the remaining oil into the pan and lower the heat. Add the garlic and ginger, and cook for 2 mins until softened but not coloured. Add the sugar, soy sauce and 150ml water, and bubble for 5 mins until saucy. Return the chicken to the pan and heat through.
- Warm the tortilla wraps following pack instructions. Top the tortillas with the lettuce, chicken, and pickled cucumber and carrot.
Nutrition Facts : Calories 519 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 20 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 2.1 milligram of sodium
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- 1. For the sauce: blend all ingredients together until completely combined and smooth. Serve alongside the wraps.
- 2. Bring water to boil in a large pot. Remove from heat and add the rice vermicelli. Allow to sit for 2 to 3 minutes, or until the pasta is done. Pour into a colander and run cold water over the noodles. Shake off any excess water, if possible.
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