Wednesday, December 23, 2009

Vietnamese spring roll with peanut sauce

Once we tried this rolls in a Vietnamese restaurant and we liked it, its raw and its healthy.

For rolls:
60g dried rice vermicelli noodles
8 rice wrappers (22cm diameter)
12 leaves fresh Thai basil, chopped
3 sprigs fresh coriander, chopped
1-2 Carrots (cut lengthwise)
1 Cucumber (cut lengthwise)
few lettuce leafs 

For Peanut sauce:
1/2 cup creamy peanut butter
  • 1 tbsp granulated sugar
  • 1 tbsp soy sauce
  • 1 small garlic clove, mashed to a paste
  • 1 tsp chili paste
  • 1 tbsp sesame oil
  • Juice of 1 lime
  • 2 tbsp water

For spring rolls
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 and  place a handful of vermicelli, basil, coriander and lettuce, leaving about 2 inches uncovered at each side.
4) Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. 
5)Cut roll in half if desired. 
    Repeat with remaining ingredients.

For sauce:
In a small bowl mix all the ingredients of the sauce and stir rigorously to mix well.

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