Vietnamese Spring Rolls with Peanut Sauce
10Min
4Servings
285Cal
MediumLevel
Gluten freedairy_freegluten_free
#vietnamese spring rolls#spring rolls#healthy#fresh
Equipment
Knife
Cutting board
Pot
Colander
Pan
Mixing spoon
Measuring spoon
Bowl
Plate
Ingredients
Filling
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
1
Prepare the vegetables
Deseeded cucumber and chop the romaine lettuce.
Original recipe
Storage
Fridge: 1 days
Reheat: Not recommended - best served fresh
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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