Fresh and crispy, this dish is really low-cal. And for those who never tried fresh coriander, it will become a discovery... Coriander is also called cilantro or chinese parsley, it help digestion and has a fresh taste.
Vietnamese rolls are not fried as the famous Spring rolls, their rice wraps are just soaked in hot water for half a minute before stuffing them.
INGREDIENTS:
Servings:4
8 rice wraps for spring rolls
1-2 salad leaves
1 handful soy sprouts
1 carrot
16 shrimps
50g soy (glass) noodles
fresh basil
fresh parsley
fresh coriander
fresh mint
Sauce:
1 tbs rice vinegar
3 tbs Mirin (1teaspoon sugar)
4 tbs fish sauce
1 garlic clove
fresh basil
fresh parsley
fresh coriander
fresh mint
chilli
Note: Try to get all the herbs (especially fresh green coriander) and the taste will be very rich.
1. Shred a small carrot.
2. Cut salad leaves into 0.5-1cm wide stripes.
3. Cook soy "glass" noodles as it is indicated on the package, it might be about 5 minutes boiling.
4. Chop the herbs finely.
5. Mix carrot, salad, soy beans sprouts, herbs and glass noodles. Don't season.
6. Grill, boil, steam or any kind cook the shrimps.
7. Heat some water to boiling, pour it in a large bowl and soak the rice wraps for 30 seconds one at a time.
8. Remove the wrap out of the water carefully and place it over a chopping board.
9. Put some vegetable mix in a corner and two shrimps over the vegetables.
10. Roll the wrap "a spring roll" style. You may check how to wrap the roll HERE.
11. Repeat with all the rolls and put them on a plate not very near one to another, they may stick to each other if you put them too tight.
12. To prepare the sauce, chop all the herbs and squeeze one garlic clove.
13. In a small bowl mix herbs, garlic, chilli to your liking, rice vinegar, fish sauce and Mirin.
Note: I use Mirin as it's easier to use in such a sauce but originally some palm sugar is used.
Note: The taste should be a perfect combination of Spicy+Salty+Sweet+Sour....
Advise: Try this sauce with a steak....
14. Serve two rolls per portion and a tiny bowl full of aromatic sauce for dipping.
Ăn ngon nhé...
ENJOY !!!
Everybody knows and loves the crispy spring rolls, even those who don't like chinese cuisine that much...
This is one of those dishes that look chinese-like but don't have "strange" ingredients.
The best way of frying the spring rolls is usung a Wok pan. Afer you try to fry in a Wok you will not use the other frying pans any more.... trust me!
INGREDIENTS:
Servings: 8 rolls
8 Spring Roll sheets
1 handful soy sprouts
1 handful shredded cabbage
1 handful green peas
1 carrot
1 stalk spring onion
100g shrimps
oil for frying
Note: You may render you spring rolls vegetarian: just don't add shrimps...
1. Shred cabbage finely.
2. Grate carrot with a fine grater.
3. Chop the onion sprouts.
4. In a bowl salt the shredded cabbage and squeeze it by hand to soften it a bit and render it more juicy.
5. Mix in carrot, green peas, soy and onion sprouts and some canned shrimps.
6. On a dry surface lay one sheet of the spring roll pastry.
7. Take a generous pinch of vegetables and put them in a corner of the sheet.
8. Cover with the sheet corner and turn one time.
9. Then turn the sides of the sheet inside.
10. Roll the sheet over and over to have a neat roll.
11. Keep the roll on a dry surface.
12. In a Wok heat some vegetable oil, the oil should be enough to almost cover the roll.
13. Deep fry the rolls 3-4 at a time, turn them over when one side is brown.
14. Place the rolls on absorbing paper to remove the excess of the oil.
15. Serve the Spring rolls with some Sweet'n'Sour sauce or some Sweet Chilli sauce.
慢慢吃！ (mànmàn chī!)
1-2 salad leaves
1. Shred a small carrot.
