Spring rolls diner
Ingredients
2 big carrots, cut into fine sticks
1 cucumber, cut into fine sticks (not the middle part, where all the seeds are)
1 small pack of frozen medium sized shrimps
rice papers
150g rice vermicelle
1 mango, cut into fine sticks
bean sprouts *optional
a few leaves of lettuce
fresh mint or coriander leaves
sesame oil
45 ml Hoisin sauce
30g crushed peanuts (or crunchy peanut butter)
1 tbsp rice vinegar
1 tbsp water
15g sugar
30ml rice vinegar
15ml fish sauce
10g hot pepper in oil sauce
Preparation
1
Defrost the shrimps in a cold water bath
2
When ready, add 1 tbs of fish sauce to the shrimps, drain again
3
Sauté the shrimps
4
Cook the rice vermicelle in hot water for about 2 minutes
5
Drain and rinse them in cold water
6
Add 1 tbs of sesame oil and mix them a bit
7
Make peanut sauce with hoisin, peanuts a tps vinager and 1 tps of water and mix
8
Make the vietnamese sauce with the fish sauce, sugar, 20ml rice vinagre, 10g of hot pepper in oil sauce and mix
9
Cut all the vegetables, add to the table
.
About
Are you one of those people who can never get enough of those spring rolls at the restaurant? Well, I am! And since I never want it to end, I make a do-it-yourself fun and full diner with them.
Other Names:
Summer rolls diner
Yield:
for 4
Added:
Wednesday, April 6, 2016 - 1:23am
