Rachel Liu - Recipe of the Month!

Recipe of the Month! With Rachel Liu, 21’

Vietnamese Spring Rolls

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Ready in 20 minutes

Serves 5-6 people

Makes 15 rolls 

Level Easy

Ingredients

Fillings

  • 500g choice of protein (shrimp, pork)

  • 200g rice vermicelli noodles 

  • Lettuce, mint leaves, cilantro, chives, cucumbers 

  • 15 sheets rice paper 

Dipping Sauce 

  • 1 tbsp neutral oil

  • 1 tbsp minced garlic 

  • 5 tbsp Hoisin sauce 

  • 5 tbsp broth (chicken or vegetable) 

  • 1 tbsp smooth peanut butter

  • 1 tbsp sugar 

* vermicelli noodles, Hoisin sauce, and rice paper can all be found at a local Asian grocery store. 

Preparation

1. Wash all vegetables-lettuce, mint leaves, cilantro, chives, cucumbers-and set aside for later usage. 

Slice cucumbers into smaller 3-inch pieces (as seen in photo). 

2. Boil 3 cups of water on medium-high heat. Salt water slightly. 

3. Devein and boil shrimps for 2-3 minutes, on high heat. 

Peel shrimps when cooled and set aside. 

4. In a separate pot, cook the vermicelli noodles for 3-5 minutes, or until it is see through. Drain and set aside. 

5. Fill a shallow plate with some water. 

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About 

Vietnamese spring rolls are light and refreshing finger foods that you can enjoy as a snack or serve as dinner. These are perfect as a party food for the upcoming holidays. They are nutritious and delicious to eat, so you don’t have to worry about over indulging. Because they are so versatile, you can use any vegetable or protein fillings, just don’t forget the main stars of the show, cilantro and mint leaves (it's also okay to not put them in). And we have good news! To make this vegetarian/vegan, simply do not include proteins. If you have vegan versions of proteins, feel free to cook according to instructions and add them in. Happy eating, and enjoy! 

6. On a flat surface (plate or cutting board), quickly immerse a rice paper into the plate of water to soften it, then place paper flat on your surface. 

7. Place your protein, vermicelli and choice of vegetables fillings towards the top of the rice paper. How much or little of each filling is up to you! Be careful not to put too much of everything, as we need space to fold the rice paper close. 

8. Pick up the top of the rice paper and overlap it over your fillings with one hand securing the flap in place. With your other hand, fold the left and right side of the rice paper over the filling, and begin to tightly roll the top of rice paper towards the bottom (kind of like rolling up a sleeping bag!). 

9. Continue steps 6-8 with the remaining rice papers. This is the part where you want a lot of help from family members (or you could make and eat them all by yourself).

10. For the dipping sauce, mix all ingredients in a sauce bowl and serve with the spring rolls. 

11. Enjoy!

The Bardvark