Vietnamese Vegetable Spring Rolls

  • 12 Spring rolls skins (ensure they are rice paper)
  • Thai basil (fresh) (a handful)
  • Mint (fresh) (a handful)
  • Cilantro (fresh) (a handful)
  • 1-2 Carrots (julienned)
  • 1/2 Cucumber (peeled and julienned)
  • 1 1/2 cup rice noodles (vermicelli)
  • ~1 cup alfalfa sprouts
  • 1 cup Hoisin sauce
  • 1/4 cup crushed peanuts

  1. Fill an at least 9x9 cake pan with hot water, and place one spring roll skin in for 1-2 minutes.
  2. Remove skin, and like a burrito fill with rice noodles, cilantro, mint, Thai basil, carrots, cucumbers, and alfalfa sprouts.  Drizzle with Hoisin sauce, and roll tightly.
  3. Repeat process for remaining spring roll skins.  Garnish remaining Hoisin sauce with crushed peanuts, and use for dipping.
  • These rolls are great with tofu or shrimp added also
  • Hoisin sauce, rice noodles, and spring roll paper are usually available in your grocer's Asian food isle.  If not, check your local Asian market.
  • When purchasing Hoisin sauce, look for one without MSG, it is far healthier and not as salty.

Yields 12 rolls.

1 comment:

  1. You forgot the part about not letting clumsy friends fold the rolls. They come out slightly amoeba-esque that way.



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