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Spring Rolls with Peanut Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/rouleaux-printaniers-sauce-arachides-5235.jpg
PT35M
PT05M
PT40M
Spring rolls:Soak rice wrappers in cold water until flexible.Remove and let rest between two damp kitchen towels for 1 - 2 minutes.In boiling water, cook shrimp until they turn pink and rinse under cold water.Butterfly shrimp, cutting them lengthways down the back.Drop rice vermicelli into a pot of boiling water, cook 1 minute and rinse under cold water. Drain.Assembling rolls: in the bottom of part of each wrapper, put 1/2 lettuce leaf, 3 mint leaves, 1 sprig of coriander and 1 Tbsp. (15 mL) rice vermicelli.Fold sides over filling, roll 1/4 turn, add shrimp and continue rolling to wrap everything together.Peanut Sauce:In a saucepan, bring water, vinegar, sugar and hoisin sauce to a boil.Add peanut butter. Lower heat.Add hot pepper paste, if desired.Stir sauce. If sauce is too thin, add cornstarch gradually and thicken to desired consistency. Remove from heat and cool.Will keep for about 1 week in the refrigerator.Peanut sauce makes: 1 cup (250 mL).
6
Metro
4
8
5
1
1 package of “Banh Trang” Vietnamese rice wrappers
1 lb (454 g) peeled, deveined, uncooked 26-30 shrimp
8 oz (250 g) rice vermicelli
1 head of leaf lettuce
1 bunch of fresh mint
1 bunch of fresh coriander
peanut sauce:
1/2 cup (125 mL) water
2 Tbsp. (30 mL) white vinegar
2 Tbsp. (30 mL) sugar
1 Tbsp. (15 mL) hoisin sauce
2 Tbsp. (30 mL) crunchy peanut butter
1 tsp. (5 mL) hot pepper paste (optional)
1 tsp. (5 mL) cornstarch or tapioca starch diluted in 2 tablespoon(30 ml) water, if required
Spring Rolls with Peanut Sauce
-
![]()
Gluten-free -
![]()
Lactose-free
6
servings
0:35
Preparation
0:05
COOKING
0:40
TOTAL TIME
Ingredients
-
1
package of “Banh Trang” Vietnamese rice wrappers
-
1 lb
(454 g)peeled, deveined, uncooked 26-30 shrimp
-
8 oz
(250 g)rice vermicelli
-
1
head of leaf lettuce
-
1
bunch of fresh mint
-
1
bunch of fresh coriander
-
peanut sauce:
-
1/2 cup
(125 mL)water
-
2 Tbsp.
(30 mL)white vinegar
-
2 Tbsp.
(30 mL)sugar
-
1 Tbsp.
(15 mL)hoisin sauce
-
2 Tbsp.
(30 mL)crunchy peanut butter
-
1 tsp.
(5 mL)hot pepper paste (optional)
-
1 tsp.
(5 mL)cornstarch or tapioca starch diluted in 2 tablespoon(30 ml) water, if required
Preparation
Spring rolls:
Soak rice wrappers in cold water until flexible.
Remove and let rest between two damp kitchen towels for 1 - 2 minutes.
In boiling water, cook shrimp until they turn pink and rinse under cold water.
Butterfly shrimp, cutting them lengthways down the back.
Drop rice vermicelli into a pot of boiling water, cook 1 minute and rinse under cold water. Drain.
Assembling rolls: in the bottom of part of each wrapper, put 1/2 lettuce leaf, 3 mint leaves, 1 sprig of coriander and 1 Tbsp. (15 mL) rice vermicelli.
Fold sides over filling, roll 1/4 turn, add shrimp and continue rolling to wrap everything together.
Peanut Sauce:
In a saucepan, bring water, vinegar, sugar and hoisin sauce to a boil.
Add peanut butter. Lower heat.
Add hot pepper paste, if desired.
Stir sauce. If sauce is too thin, add cornstarch gradually and thicken to desired consistency. Remove from heat and cool.
Will keep for about 1 week in the refrigerator.
Peanut sauce makes: 1 cup (250 mL).
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
