Vietnamese Spring Rolls

Name: Vietnamese Spring Rolls
Cuisine: American
Ingredients: Rice vermicelli as needed, soaked in the hot water to soften; 1 avocado, slice 0.25 inch thickness; 2 hard boiled eggs, cut in 8 slices; 1/2 cucumber, peeled and seeded then cut in julienne; 1 carrot, peeled and cut in julienne; Lettuce, any kind will work or use mix green salad; Any herbs you like such as mint, thai basil, cilantro, etc (optional); as needed Cooked shrimp; as needed Rice wrapper; Peanut Hoisin Sauce Ingredients :; 1 tbs canola oil; 2 garlic cloves, minced; 5 tbs hoisin sauce; 75 ml water; 2 tbs peanut butter; 1 tbs sugar; Fish Sauce :; 1 garlic clove, minced; 1.5 tbs fish sauce; as needed Sambal Oelek (chili paste) or chopped bird eye chili, depends on how spicy you like; as needed Lemon juice; 2-3 tbs sugar; 2-3 hot water

Pawon Indo Bule @PawonIndoBule

Great fresh snacks/appetizer for summer!!! You can use any vegetables you like for the filling. You can even put bacon or tofu in it.

Pawon Indo Bule @PawonIndoBule

Great fresh snacks/appetizer for summer!!! You can use any vegetables you like for the filling. You can even put bacon or tofu in it.

Saved

Ingredients

Rice vermicelli as needed, soaked in the hot water to soften
1avocado, slice 0.25 inch thickness
2hard boiled eggs, cut in 8 slices
1/2cucumber, peeled and seeded then cut in julienne
1carrot, peeled and cut in julienne
Lettuce, any kind will work or use mix green salad
Any herbs you like such as mint, thai basil, cilantro, etc (optional)
as neededCooked shrimp
as neededRice wrapper
Peanut Hoisin Sauce Ingredients :
1 tbscanola oil
2garlic cloves, minced
5 tbshoisin sauce
75 mlwater
2 tbspeanut butter
1 tbssugar
Fish Sauce :
1garlic clove, minced
1.5 tbsfish sauce
as neededSambal Oelek (chili paste) or chopped bird eye chili, depends on how spicy you like
as neededLemon juice
2-3 tbssugar
2-3hot water

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Steps

1

Working with 1 rice wrapper at a time, dip it in warm water for only 1 second (just until soft enough). Lay wrapper on a flat work surface.
2

To assemble each roll, lay a lettuce leaf horizontally on the bottom half of the moistened rice wrapper. At the base of the lettuce, place several strands of noodles, a little each of the carrot and cucumber, 2 slices each of avocado and eggs, several leaves of mint and cilantro. Be careful not to overstuff the rolls, otherwise the wrapper will get torn.
3

Fold in the sides of the rice paper and lift the bottom edge of the rice paper and carefully place over the noodles and other ingredients, then put 3 or 4 shrimp on top then roll to form a tight cylinder.
4

Place the prepared rolls, seam side down, on a platter and cover with a damp kitchen towel. The rolls can be held at room temperature for several hours before serving.
5

To make the peanut hoisin sauce : heat the oil, saute the garlic until golden. Add the remaining ingredients. Cook until it boils and thickened. Adjust the taste.
6

To make the fish sauce : mix all the ingredients. Stir until the sugar dissolved. Taste it. Add sugar and water as needed to adjust the taste because every different fish sauce brand has different saltiness.
7

Serve the rolls with either one of the sauces or both. I prefer to have both sauce for my rolls because the combination of both flavor is just amazing.