I took a week off from blogging. Let's call it my summer vacation. We didn't have anything fancy or new, so it's all good. :)
Vietnamese Spring Rolls
Vietnamese Spring Rolls
Filling
Original recipe
2 leaves lettuce
3 tbsp finely chopped fresh mint leaves
3 tbsp finely chopped cilantro
4 teaspoons finely chopped Thai basil
12 - 15 snap peas
2 radishes
4 small carrots
3 green onions
52 grams Vermicelli noodles
Veggies for spring rolls filling
Brown rice vermicelli for spring rolls filling
Peanut Sauce
Original recipe
(Substituted 3 TBSPs General Tso's sauce for Hoisin and omitted sugar)
3/4 cup peanut butter
1/3 cup water
3 tbsp General Tso sauce
2 tbsp freshly squeezed lime juice
4 1/2 tsp soy sauce
2 1/4 teaspoons chile-garlic paste
1 medium garlic clove, mashed to a paste
1/2 tsp toasted sesame oil
Peanut sauce for Vietnamese spring rolls
Wrap in rice paper.
Vietnamese spring rolls unwrapped
Wrapping Vietnamese spring rolls
Serve with sauce. Make extra for lunch.
Store in a container on a damp paper towel so they are not touching each other.
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