Vietnamese Spring Rolls with Peanut Sauce
Equipment
Ingredients
Filling
carrot (julienned)
1 piece
cucumber (deseeded, julienned)
1 piece
romaine lettuce (chopped)
100 g
vermicelli noodles
100 g
cooked shrimp (cooked)
200 g
cilantro
10 g
rice paper wrapper
8 piece
Peanut Sauce
butter
3 tbsp
mirin
2 tbsp
soy sauce
1 tsp
hoisin sauce
2 tbsp
sriracha
1 tsp
honey
15 ml
garlic (grated)
2 clove
water
30 ml
crushed peanuts (crushed)
30 g
Instructions
Prepare the vegetables
Julienne the carrot and deseeded cucumber, then chop the romaine lettuce.
Prepare vermicelli noodles
Cook the vermicelli noodles according to package instructions, then drain and rinse with cold water.
Make the peanut sauce
Melt butter in a small saucepan, then add garlic, mirin, soy sauce, hoisin sauce, sriracha, and honey. Stir and thin with water as needed. Finish with crushed peanuts.
Assemble the spring rolls
Dip rice paper wrappers in warm water, layer with lettuce, noodles, carrot, cucumber, shrimp, and cilantro. Roll tightly, folding in sides.
Serve
Serve spring rolls immediately with peanut sauce on the side.
Original recipe
Storage
Assemble rolls just before serving to prevent rice paper from drying out. Store sauce separately for up to 3 days in fridge.
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