Difference between revisions of "Vietnamese Spring Rolls"
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* 1 cup peeled, seeded [[cucumber]] cut into 2 x ¼ x ⅛-inch strips | * 1 cup peeled, seeded [[cucumber]] cut into 2 x ¼ x ⅛-inch strips | ||
| − | == | + | == Procedures == |
=== Strawberry dipping sauce === | === Strawberry dipping sauce === | ||
# In blender or food processor, purée [[strawberries]], [[vinegar]], [[oil]], [[granulated sugar|sugar]], and fish sauce until smooth. | # In blender or food processor, purée [[strawberries]], [[vinegar]], [[oil]], [[granulated sugar|sugar]], and fish sauce until smooth. | ||
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__NOTOC__ | __NOTOC__ | ||
| − | [[Category:Vietnamese Meat | + | [[Category:Vietnamese cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Cilantro Recipes]] | [[Category:Cilantro Recipes]] | ||
[[Category:Cucumber Recipes]] | [[Category:Cucumber Recipes]] | ||
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[[Category:Sesame oil Recipes]] | [[Category:Sesame oil Recipes]] | ||
[[Category:Shrimp Recipes]] | [[Category:Shrimp Recipes]] | ||
| + | [[Category:Seafood Recipes]] | ||
[[Category:Strawberry Recipes]] | [[Category:Strawberry Recipes]] | ||
Latest revision as of 17:20, 29 June 2012
Description
- Makes 8 spring rolls
Ingredients
Strawberry dipping sauce
- ½ cup (about 2 ounces) sliced stemmed California strawberries
- 2 tablespoons rice vinegar
- 1 tablespoon Asian sesame oil
- 1 tablespoon sugar
- 2 teaspoons Vietnamese fish sauce
- ½ teaspoon chile flakes
Spring rolls
- ¾ pound cooked shelled shrimp
- ¾ teaspoon seasoned rice vinegar
- 8 spring roll wrappers
- 16 mint leaves
- 16 cilantro sprigs
- ¾ cup (about 3 ounces) quartered stemmed California strawberries
- 1 cup peeled, seeded cucumber cut into 2 x ¼ x ⅛-inch strips
Procedures
Strawberry dipping sauce
- In blender or food processor, purée strawberries, vinegar, oil, sugar, and fish sauce until smooth.
- Add chile flakes; blend until chile flakes are mixed in but still visible.
Spring rolls
- In bowl, toss shrimp with vinegar; set aside.
- Dip 1 wrapper into very hot water for a few seconds until soft and flexible; blot on towel to remove excess water.
- Place 2 mint leaves, 2 cilantro sprigs, 3 pieces strawberry, 3 shrimp and 3 cucumber strips in a line down the center of wrapper.
- Fold bottom over filling, fold in sides and roll up into tight cylinder.
- Repeat with remaining ingredients to make 8 rolls.
- Serve each roll with 1 tablespoon strawberry dipping sauce.
Tip
Rolls may be made up to 8 hours ahead. Place in single layer on plastic wrap-lined pan, cover with plastic wrap. Refrigerate until needed.
