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Thursday, July 15, 2010

Vietnamese Spring Rolls

Spring Rolls are filled with all different kinds of fillings, these being my favorite combination, change it up with your own meats and veggies.

Makes 8 rolls

8 raw jumbo shrimp, deveined with shells and tails removed
1 cup rice vermicelli noodles
8 rice paper sheets (spring roll wrappers)
8 small iceberg lettuce, leaves (rinsed and patted dry)
2 teaspoons sugar
1 teaspoon salt
water for boiling shrimp, plus extra for noodles
warm water for rice paper sheets

hoisin sauce for dipping

1. Bring a small pot of water to a boil, add vermicelli noodles, let them cook for about 5 minutes, strain them through a fine colander and rinse with cold water; shake off the as much water as you can, set aside.
2. Bring a medium sized pot of water to a boil, add in salt, sugar, and shrimp. Cook for 4 minutes, or until shrimps have curled and are pink. Remove from water, rinse with cold water and pat dry; set aside.

3. Pour warm water into a large circular dish, push 1 piece of rice paper into the water, so it is completely submerged. Remove once the paper is pliable.

4. Lay rice paper on a flat surface and start layering the ingredients however you want, when it comes to rolling it, I place all the ingredients in the center and roll it like a burrito bringing in the two sides toward each other then rolling from front to back but use whatever works for you.
Serve cold or at room temperature, with hoisin sauce for dipping.
Shrimp first.
I put wax paper down and sprayed a teeny bit of non-stick spray to keep it from sticking
Then pork.
Lettuce next.

Now, the rice.

Lastly, rice noodles.
Serve with hoisin sauce for dipping!

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