Spring Rolls

January 14, 2016

 

Ingredients:   2 servings – 8 rolls

- Rice paper 8 sheets               (8.5" diameter)
- Rice Noodle                            2 oz (1 small bunch)
- Pork                                         2 oz (cooked, slice)
- Shrimp                                    8 large size 21-25 or 31-40 (steam, peeled, deveined & cut in half)         
- Lettuce                                    4 leaves, chopped to 1-2” 
- Cucumber                               ¼ whole (slice length wide to 8 pieces)
- Fresh Basil                              1 ⅓ tbsp, chopped
- Fresh Mint leaves                  2 tbsp, chopped
- Fresh cilantro                        2 tbsp, chopped
- Chive                                       8 stems

 

Preparation:

 

RICE NOODLES – boil 8 cups of water, add the noodles, cook for 3 minutes, turn off the heat and let noodle stay in pot for 2-3 mins. Drain all the water and rinse with cold water.
PORK – boil water, cook until soft, slice equivalently.
SHRIMP – steam for 4-5 mins, peel skin, deveine (if need clean), cut half.

CUCUMBER– rinse, cut into long strips to match the length of desired roll.

LETTUCE & HERBS– rinse, drain, chop, and mix together.

CHIVES– rinse, drain, and cut in half.


Roll Spring Roll:

  1. Immerse rice paper completely in warm water for a couple seconds, put onto glass or plastic plate.

  2. Layer all ingredients from top to bottom in following order
    o Shrimp
    o Veggie
    o Noodles
    o Cucumber
    o Pork

  3. Fold bottom end up over fillings, then fold sides towards middle.  Continue by rolling towards top end of rice paper until 2 inches of rice paper is left.

  4. Insert chive with end sticking out of spring roll.

  5. Finish Rolling

  6. Enjoy with Nam Gourmet Peanut Dipping Sauce.

 

 

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