Recipe: Summer Rolls with Peanut Sauce (Vietnamese) and Spring Roll Sauce
Appetizers and SnacksSummer Rolls with Peanut Sauce (Vietnamese) and Spring Roll Sauce
Source: Authentic Vietnamese Cooking by Corinne Trang
Makes 12
4 ounces vermicelli, dried, rice
4 ounces pork tenderloin
18 small shrimp, peeled
12 sheets banh trang rice papers or spring roll wrappers, 6-inch round
12 leaves Boston lettuce
24 large mint leaves
1 cup carrots, julienned
Peanut Dipping Sauce (recipe follows)
Spring Roll Sauce (recipe follows)
Soak vermicelli in water 15 minutes; drain and squeeze out water. Bring a pot of water to a boil. Place vermicelli in sieve and lower into water; remove after 5 seconds. Cool; divide into 12 portions.
Place pork into the same boiling water until cooked through, 10 minutes. Cool; cut into 24 thin slices.
Drop shrimp into boiling water until opaque, about 1 minute. Cool, then halve lengthwise and devein.
Soak rice papers in lukewarm water 5 minutes. Blot each sheet (they will be sticky).
To assemble:
Leave 1 inch uncovered on the edge closest to you. Place 1 lettuce leaf on the sheet. Cover with a portion of vermicelli, then 3 shrimp halves, 2 pork slices, 2 mint leaves and some carrots. Fold wrapper once over the filling, then fold in the sides and continue rolling tightly to the end. Keep rolls covered with a damp towel.
Peanut Dipping Sauce
Makes 2 cups
3 ounces unsalted roasted peanuts
1 large clove garlic, peeled, minced
1 Thai chili, seeded, minced
1 tablespoon vegetable oil
1 cup chicken stock
1/3 cup unsweetened coconut milk
1 tablespoon hoisin sauce
1 tablespoon fish sauce (patis)
1 tablespoon sugar
Chop 1 tablespoon of the peanuts; grind the rest. Stir-fry garlic and chilies in oil over medium heat, 5 minutes. Add ground peanuts and stir until they release some of their oil, about 5 minutes. Add remaining ingredients; bring just to a boil over medium heat. Reduce heat and simmer until oil begins to surface, about 15 minutes. Garnish with chopped peanuts.
Spring Roll Sauce
Source: Keo's Thai Cuisine by Keo Sananikone
Source: Keo's Thai Cuisine Revised by Keo Sananikone
Makes 1 cup
1/4 cup sugar
1/2 cup water
1/2 cup red wine vinegar
1 or 2 tablespoon fish sauce
2 or 3 teaspoons ground chili peppers
1/2 carrot or daikon, shredded
1/4 cup peanuts, chopped
Combine sugar and water in a saucepan; bring to a boil. Reduce heat and simmer 10 minutes, or until sugar dissolves. Remove from heat. Stir in red wine vinegar, fish sauce and chilies. Chill. Stir in carrot and top with peanuts just before serving.
Source: Authentic Vietnamese Cooking by Corinne Trang
Makes 12
4 ounces vermicelli, dried, rice
4 ounces pork tenderloin
18 small shrimp, peeled
12 sheets banh trang rice papers or spring roll wrappers, 6-inch round
12 leaves Boston lettuce
24 large mint leaves
1 cup carrots, julienned
Peanut Dipping Sauce (recipe follows)
Spring Roll Sauce (recipe follows)
Soak vermicelli in water 15 minutes; drain and squeeze out water. Bring a pot of water to a boil. Place vermicelli in sieve and lower into water; remove after 5 seconds. Cool; divide into 12 portions.
Place pork into the same boiling water until cooked through, 10 minutes. Cool; cut into 24 thin slices.
Drop shrimp into boiling water until opaque, about 1 minute. Cool, then halve lengthwise and devein.
Soak rice papers in lukewarm water 5 minutes. Blot each sheet (they will be sticky).
To assemble:
Leave 1 inch uncovered on the edge closest to you. Place 1 lettuce leaf on the sheet. Cover with a portion of vermicelli, then 3 shrimp halves, 2 pork slices, 2 mint leaves and some carrots. Fold wrapper once over the filling, then fold in the sides and continue rolling tightly to the end. Keep rolls covered with a damp towel.
Peanut Dipping Sauce
Makes 2 cups
3 ounces unsalted roasted peanuts
1 large clove garlic, peeled, minced
1 Thai chili, seeded, minced
1 tablespoon vegetable oil
1 cup chicken stock
1/3 cup unsweetened coconut milk
1 tablespoon hoisin sauce
1 tablespoon fish sauce (patis)
1 tablespoon sugar
Chop 1 tablespoon of the peanuts; grind the rest. Stir-fry garlic and chilies in oil over medium heat, 5 minutes. Add ground peanuts and stir until they release some of their oil, about 5 minutes. Add remaining ingredients; bring just to a boil over medium heat. Reduce heat and simmer until oil begins to surface, about 15 minutes. Garnish with chopped peanuts.
Spring Roll Sauce
Source: Keo's Thai Cuisine by Keo Sananikone
Source: Keo's Thai Cuisine Revised by Keo Sananikone
Makes 1 cup
1/4 cup sugar
1/2 cup water
1/2 cup red wine vinegar
1 or 2 tablespoon fish sauce
2 or 3 teaspoons ground chili peppers
1/2 carrot or daikon, shredded
1/4 cup peanuts, chopped
Combine sugar and water in a saucepan; bring to a boil. Reduce heat and simmer 10 minutes, or until sugar dissolves. Remove from heat. Stir in red wine vinegar, fish sauce and chilies. Chill. Stir in carrot and top with peanuts just before serving.
MsgID: 3123933
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (15)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (15)
Board: Daily Recipe Swap at Recipelink.com
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