Tuesday, January 19, 2010

Vietnamese Spring Roll

The weather has been foaled for the past week. Rain and rain and more rain... so much so your mood to cook something new, was down zero. The feelings of curling up in the cosy bed was more likely the options.To make things simple, I decided to roll up a meal. Yes... literally rolled, cause this dish needs no wok nor heat.

A very common dish ,Vietnamese Spring Roll that is so uniquely simple to prepare.

These spring rolls are refreshing and delicious as appetizer. Dipped in any one, or both of the sauces.

200g rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
16 fresh mint leaves
8 leaves lettuce

4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce

3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

1.Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
2.Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat.

3. 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.
4.In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
5.In another small bowl, mix the hoisin sauce and peanuts.
6.Serve spring rolls with the fish sauce and hoisin sauce mixtures.

Jackfruit is a tropical fruit being quite popular in South East Asian countries. Today I am serving it with the Vietnamese Spring Rolls.

Fish Sauce - A famous Vietnamese Condiment

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