Sunday, June 23, 2013

Vietnamese Spring Rolls

Here's another one of my fav. summer meals! My version of Vietnamese fresh spring rolls!  I first had them at my best friends house.  SUPER bomb!  
- spring roll wrapper 
- bean thread noodles 
- carrots (julliened)
- green onions (sliced thin long way)
- cucumber (sliced thin long way)
- mint
- green leaf lettuce
- shrimp (cooked, shell removed, deveined, cut in half) 
- any other veggie you want to add in
- big bowl of water 
- siracha sauce (optional)


peanut sauce                                                                    T = Tablespoon
- 2 T peanut butter                                                             t = teaspoon 
- 1 T low sodium soy sauce
- 2 t vinegar 
- 2 T water
- 1  1/2 T sugar
- 1/2 t tabasco 
- 1/2 t onion powder

Take 1 spring roll wrapper and wet it thoroughly in bowl of water.  The spring roll wrapper will still be hard but will continue to soften as you assemble your spring roll.  Place on plate and add veggies, noodles, siracha sauce, and shrimp. Fold in the edges and roll tightly(burrito style).  If wrapper breaks while rolling, wet a new one and wrap it around your broken roll.  Dip in peanut sauce with each bite!  NOMS! 



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