Simple to make Vietnamese Spring Rolls


Not just healthy and gluten free , this delicious roll is also packed with flavor. I was introduced to this treat bu a coworker whose parents used to run a restaurant. I introduced it to my kids and just loved it. The measurements below are not exact, simply because the size of the rice paper wrap you will use will vary.

Ingredients

Dipping sauce
2 tsp Hoisin sauce
2 tsp Chilli Garlic sauce

1 pound Tiger Shrimp
1 cup rice vermicelli
Arugula
Mint
Coriander
Cucumber cut in logs
Red pepper but in large square confetti pieces
Julienne of carrots
1 cup crab meat
Rice paper wraps - medium size

Mix the 2 sauces together to prepare the dipping sauce and leave aside.

In a pan, add two tbsps of water and steam the shrimp

Remove and cool

Save the stock, in the same pan add more water and bring to a boil

Cook the rice vermicelli, remove, drain and cool

Take the shrimp and slice horizontally on the chopping board.

Soak the rice paper wrap and spread on a wooden board

Start with the shrimp, arugula, mint leaf, stick of cucumber, coriander, dab of dipping sauce, carrots, red pepper a little crab and finally some of the rice vermicelli. Roll and repeat.

Wipe down your board at intervals to make the rolling easy.

Serve with dipping sauce.

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