Spring Rolls

//Spring Rolls

Spring Rolls
with Hoisin-Peanut Dipping Sauce

by Mindy Bledsoe | PHOTOS BY GIGGLE MAGAZINE

A classic and refreshing Vietnamese dish, these spring rolls combine fresh vegetables, shrimp and customary garnishes to complement any springtime gathering. A family favorite in the Bledsoe house, these are easy and simple for kids of all ages to make and enjoy.

Ingredients

  • 1 pound deveined shrimp
  • 1 package rice vermicelli
  • 1 bunch of fresh mint, washed
  • 1 bunch of fresh parsley, washed
  • 2 seedless cucumbers, washed
  • 1 package rice paper
  • 1 head bibb lettuce, washed
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon olive oil
  • Fresh chives
  • 2 cloves garlic, crushed
  • Sriracha sauce
  • 1 cups hoisin sauce

Shrimp:
Boil clean and deveined shrimp until done, about 3 to 5 minutes. Take off heat and leave covered.

Prepare rice noodles according to package. Set aside.

Dipping sauce:
Add creamy peanut butter, hoisin sauce and   cup water to a saucepan over medium heat. Whisk until smooth and completely blended. The sauce will thicken up as it stands.

Garlic topper for hoisin sauce:
Combine garlic and olive oil in small saucepan on high heat. Stir until garlic is browned, then take off heat immediately.

To serve:
Place hoisin sauce in bowls, and top with garlic topper and Sriracha sauce.
Prepare plates with bibb lettuce, chives, mint, parsley, cucumbers, rice paper (dry), rice noodles and shrimp. Fill a bowl with warm water; make sure it is large/deep enough to dip rice paper in. Set on table with plates.

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By |2017-03-21T16:09:33+00:00April 5th, 2016|Recipes|0 Comments

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