Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vietnamese rice paper rolls (fresh spring rolls). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Vietnamese Rice Paper Rolls are packed with bright, fresh flavours and served with an insanely addictive Vietnamese Peanut Dipping Sauce that takes a minute to make. Vietnamese Rice Paper Rolls - always a hit!! If I took a platter of these to a gathering with my friends, I guarantee they'd be. With fresh vegetables wrapped in rice paper, these Vietnamese spring rolls are a refreshing appetizer for an Asian-inspired meal.
Vietnamese Rice Paper Rolls (Fresh Spring Rolls) is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Vietnamese Rice Paper Rolls (Fresh Spring Rolls) is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have vietnamese rice paper rolls (fresh spring rolls) using 19 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Vietnamese Rice Paper Rolls (Fresh Spring Rolls):
- Take Rice paper (the large one) you can find it at any Asian store, but I seen it at Smith’s super store too
- Get Shrimps
- Get Tofu (silk tofu) cut in long wedge
- Prepare Cucumber cut into long tiny wedge
- Take Lettuces (tiny slices)
- Make ready Chopped cilantro
- Get For dipping sauce:
- Take 1 dates (you can substitute with sugar)
- Prepare 2 tbsp hot water
- Get 2 tbsp soy sauce (fish sauce)
- Prepare 2 tbsp lemon juice (less or more)
- Take 1 tbsp apple cider vinegar (optional)
- Get Chili flake (optional)
- Prepare Pinch mushrooms powder
- Take 1 tsp cayenne pepper (less or more)
- Take Chopped tiny cilantro
- Take Equipments to soften the rice paper:
- Make ready bowl Super large
- Prepare Warm water
Traditional Vietnamese shrimp and pork spring rolls that you will find at Working with Rice Paper Wrappers for Fresh Spring Rolls- Spring roll rice paper wrappers are available in various sizes and thickness. These rice paper rolled spring rolls are super fresh, pretty healthy and seriously moreish. With so much crispy pork, peanut, sesame, soy and pickled veg. Fresh rice paper spring rolls are one of my favorite things right now.
Steps to make Vietnamese Rice Paper Rolls (Fresh Spring Rolls):
- Cook the shrimps (I just boiled it) you can either grilled or sautéed
- Heat up the non-stick skillet then unfried the tofu. You can fried it with oil if you wish.
- After all the ingredients ready add the warm water into a bowl.
- Dip each rice paper wrapper in warm water for a few seconds and lay on rolling surface such as a plate or cutting board. Do not over soak because it will become soft and tear easily.
- I like to lay the tofu or shrimp first, then cucumbar, lettuce, and cilantro, or either way as you like.
- Then rolling the spring roll the same as you rolling the lumpia. Repeat with the same way for the rest of the ingredients. Set aside.
- Now working on the dipping sauce: First in a small bowl add dates and 2 tbsp of water. Microwave for 20 seconds. Smash it until it soft, you can add more 1-2 tbsp of water mixed well. And using another bowl and strain it.
- Add all the rest of dipping sauce ingredients into the dates mixture mixed well, and taste it.
- Lastly arrange the fresh spring rolls on a plate along with dipping sauce.
- Enjoy your healthy meal of the day!
- ❤️Happy Cooking❤️
With so much crispy pork, peanut, sesame, soy and pickled veg. Fresh rice paper spring rolls are one of my favorite things right now. I've been getting them pre-made at Whole Foods and Trader Joe's for years, and finally decided it was time to make them myself. Making spring rolls is easy and just requires rice paper spring roll wrappers and veggies. Fresh spring rolls (also known as gỏi cuốn or summer rolls) are a common Vietnamese dish, but the concept is believed to have originated in China.
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