Simple, yet refreshing. They are great as appetiser or any occasions.
Vietnamese Fresh Spring Rolls
100g rice vermicelli
8 rice wrappers
200g prawns, peeled, deveined and cut it half (optinal if u want to make vegetarian)
Some Thai basil, mint leaves, cilantro and lettuce
Bring a medium saucepan of water to boil. Add rice vermicelli, off the fire, this to avoid vermicelli get over cook. Leave the vermicelli in hot water for about 3-5 mins. Drain and set aside.
Sautéed prawns in a pan.
Once they change color add salt and pepper, if the juice from the prawns finished and pan gets dry u can add small olive oil. You can also drop prawns in salted boiling water. But I like to sauté them and let the juice of the prawns absorb. Set aside the prawns.
Fill a large bowl with warm water. Dip one wrapper into the warm water for 1 second to soften. Lay wrapper flat into wet clothe. In a row across the centre, place some prawns, handful of vermicelli, 1-2 basil, mint and cilantro and top with lettuce, leaving about 2 inches uncovered on each side. Fold the wrapper start from the uncovered sides inward, and tightly roll the wrapper beginning at the end with lettuce. Repeat with remaining ingredients. Serve with one of the sauce below or both of them.
Mix all together
4 teasp fish sauce or u can replace with soy sauce for vegetarian.
1/4 cup water
2 tbsp lime juice
1 clove garlic, minced
2 tbsp sugar
1/2 teaspoon chilli sauce or as to ur taste
U can also serve with hoisin sauce, u mix together:
3 tbsp hoisin sauce
1 teasp chopped peanuts
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