Vietnamese Spring Rolls Gỏi Cuốn
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Yield: 4 servings Preparation Time: 30 minutes
3each carrots, slivered
mix cilantro, Thai basil & mint leaves, chopped
10each rice paper wrappers
as reqrice vermicelli
Nước Chấm (dipping sauce)
as reqfish sauce
1tbsp granulated sugar
1smallhot green pepper,minced
-- this isn't traditional, but I like to use some of the excess garlic and green pepper to cook up the shrimp with a bit of oil. Slice the shrimp in half down the back.Prep all of the veggies and set aside. Cook the rice vermicelli by dunking in hot water for a few minutes and drain.
3.Prepare your roll wrapping work station by laying out your veggies and preparing a deep plate with warm water. Dunk each rice wrapper into the water, covering completely, then remove and let the rest of the water absorb into the wrapper. Set the wrapper onto a cutting board or another clean plate for assembly.Assemble each roll as follows: towards one end of the wrapper, lay the halved shrimp, uncut side down; add some carrots, lettuce, herbs and rice vermicelli in a neat pile. Fold the ends in, encasing the stuffing and roll the rest into a tight log.
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