Monday, November 8, 2010

Vietnamese Spring Rolls

The sheets come hard - all you have to do is fill a large plate with some warm water and soak the sheet in the water for 1-2 minutes, until it softens.

Then, take the sheet (now limp) and fill it with goodies as follows:

-handful of cooked vermicilli
-shredded carrots*
-shredded cooked chicken or whole cooked shrimp
-bean sprouts
-sliced cucumbers
-chopped fresh Thai basil
-fresh mint (I don't like this in the roll, just as a garnish)

Wrap like a mini burrito and eat with sauce! I have never made the sauce but my makes a killer fish sauce... unfortunately, at this time I'm unable to get the recipe from her so here's one I googled:

4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce (Chinese kind)

*pickled Vietnamese vegetables
2 cups rice vinegar
1 cup water
1-1/2 cups sugar
In medium saucepan, combine above and cook on medium until sugar dissolves.
Put desired sliced turnips and carrots into glass jar with tight fit lid, pour sauce in and refrigerate overnight

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