Wednesday, July 4 2012, 06:07 PM MDT
Vietnamese Spring Rolls
As Aired On July 4, 2012
Recipe Courtesy Chef Bryan Woolley
2 ounces rice noodles (plastic noodles)
24 large cooked shrimp - peeled, deveined and cut in half (could also use grilled chicken slices)
2 carrots, julienne cut
1 cup chopped fresh basil
1 cup chopped fresh cilantro
2 cups thinly sliced lettuce
1 tbsp fish sauce
2 tbsp water
2 tablespoons fresh lime juice
1 garlic clove, minced
1 tablespoons white sugar
1 tbsp garlic chili sauce
3 tablespoons hoisin sauce
1/4 cup finely chopped peanuts
1.) Cook noodles as directed on package, drain, and cool. Set aside until ready to use.
2.) Dip on rice wrapper for a few seconds in cold water to soften it. Place it in front of you on a flat work surface.
3.) Place some cooked noodles, prepared shrimp or chicken, carrots, basil, cilantro, and lettuce in the center of the rice wrapper. Roll the rice wrapper up like you would a burrito. Continue making spring rolls until the ingredients are used.
4.) Mix the sauce in a small bowl and serve with your spring rolls. Enjoy!
(Copyright 2012 Sinclair Broadcasting Group.)