Food & Drink

November 19, 2013

Weekend Kitchen: Vietnamese Spring Rolls Recipe

This past weekend I had lunch at Basilic Vietnamese Grill in Lauderdale by the Sea. Vietnamese Spring Rolls are one of my favorite food items so it was a must order for me. I’m such a creature of eating habit, once something really resonates with me I indulge incessantly. Now I’m on a Spring Roll kick, Spring Rolls are low in calories, low in fat and high in flavor and satisfaction. Guilt free eating, even with the rice noodles as there is a comparative difference between the carbohydrates in rice noodles versus regular pasta; this of course if your adhering to a low carb diet or just watching your carbohydrate intake.  These Spring Rolls are not fried but completely fresh and full of wonderful raw vegetables. Once you get the hang of making these Spring Rolls you’ ll find what combinations of meats, seafood and vegetables you like. If you’re adding meat or seafood be sure to prepare before you begin the rolling process. This recipe makes 12 spring rolls. As with any spring rolls most people are used to having an accompanying dipping sauce such as hoisin peanut, I personally like sambal, a spicy chile paste. I use the recipe for traditional spicy sambal found on Ming Tsai’s website.

Ingredients

1 pound cooked shrimp
1 ( 8-10 oz) package of dried rice vermicelli noodles cooked per instructions on the package
1 bunch Red or Green (or both) lettuce leaves
Fresh mint leaves, chopped
Fresh basil leaves, chopped
Fresh cilantro leaves, chopped
Coarsely shredded carrots
Spring Roll Wrappers (rice paper rounds), 8 1/2-inches in diameter

  • Vietnamese Spring Rolls Vietnamese Spring Rolls
  • Vietnamese Spring Rolls Vietnamese Spring Rolls
  • Vietnamese Spring Rolls Vietnamese Spring Rolls

Directions

  1. Pour warm water to a large bowl, large enough to fit 8″ round rice paper. Dip each rice paper wrapper in warm water for a few seconds to make it pliable, do not dip rice papers ahead of time, moisten as you go. Place rice paper on a flat surface.
  2. Place lettuce first on the soft spring roll wrapper, then add other vegetables, noodles and shrimp. Do not over stuff as it will tear the rice paper.
  3. Roll spring roll tight and tuck in the ends to close the wrap.
  4. Slice in half and serve immediately.






 
 

 
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