Aug 26, 2009 7:05 am US/Pacific
Fresh Vietnamese Spring Rolls
Fresh Vietnamese Spring Rolls With Chili Lime Dipping Sauce
Ingredients-
6 dried rice paper rounds
6 red leaf lettuce leaves, washed, dried, and cut in half with stems removed
2oz. thin rice noodles (follow directions on package)
1 small cucumber, peeled, seeded & julienned
1 carrot, peeled and shredded or julienned
1 small mango, cut into thin strips
One-half cup julienned red bell pepper
25 large mint leaves
12 cooked shrimp, tails removed and sliced in half
Instructions-
1. Dip 2 - 3 rice paper rounds in a shallow bowl of water and then lay each of the rounds on a clean, damp kitchen towel. Allow to sit for 2- 3 min until soft.
2. Place a piece of red leaf lettuce on the bottom one third of the rice paper leaving a one-inch border on the sides. Place a small amount of the remaining ingredients on top of the lettuce and 3-4 mint leaves (add in 3 pieces of shrimp at this point). Fold in the sides towards the center and begin to roll tightly. Place the roll down on its seam side and cover with a damp towel. Work only with 2 -3 rounds at a time.
Chili-Lime Dipping Sauce
Ingredients-
1 to 2 garlic clove, finely chopped
1 small red jalapeno, finely chopped
2 tsp. chili garlic sauce (Sriracha)
One-quarter cup each fresh lime juice, water, & sugar
1 Tbs. fish sauce
Instructions-
Combine all ingredients in bowl.
Allow mixture to sit for 5 minutes.
Adjust seasonings if desired.
Summer Asian Soiree Cooking Class
Monday, August 31, 2009
Sacramento Food Co-op
1900 Alhambra Blvd.
916.455.2667
www.sacfoodcoop.com
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