Spring Rolls
Sister Euphrasie Nguyen
Very good spring rolls & tasty sauce!
Prep Time 1 hour hr
Total Time 1 hour hr
Course Appetizer, Main Course
Cuisine Vietnamese
Servings 25 spring rolls
Calories 100 kcal
Spring Rolls
- 500 g pork shoulder, barbequed and sliced in long strips
- 25 large cooked shrimp, quartered
- 250 g rice vermicelli
- 25 rice papers
- Lettuce leaves, spine removed as needed
- Mint or cilantro leaves as needed
- English cucumber, thinly sliced as needed
- Carrots, grated as needed
- vinegar as needed
- brown sugar as needed
Dipping Sauce
- 6 tbsp fish sauce
- 4 tbsp cool water that has been previously boiled
- 4 tbsp brown sugar
- 4 tbsp lemon or lime juice
- 1 clove garlic, minsed
- dash chilli sauce
- 4 tbsp peanut butter
Spring Rolls
Take a rice paper, pass it through warm water for 5 seconds and lay it on a dinner plate.
At one end of the paper pile, place a couple of pieces of lettuce, some mint or cilantro, English cucumber slice, slice of pork, and grated carrots.
Roll the rice paper over pile one turn, then place 3 or 4 shrimp pieces, continue rolling the rice paper and folding in the ends as you go.
Dipping Sauce
Combine all sauce ingredients except peanut butter. Set mixture aside.
Beat peanut butter until soft and creamy, then combine well with mixture.
Keyword asian, spring rolls