Spring Rolls with Peanut Sauce
| Preparation: | 35 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 5 min |
| Total: | 40 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Recipe ingredients
- 1 package “Banh Trang” Vietnamese rice wrappers
- 1 lb. (454 g) 1lb) peeled, deveined, uncooked 26-30 shrimp
- 8 oz. (250 g) rice vermicelli
- 1 head leaf lettuce
- 1 bunch fresh mint
- 1 bunch fresh coriander
- Peanut sauce
- 1/2 cup (125 mL) water
- 2 Tbsp. (30 mL) white vinegar*
- 2 Tbsp. (30 mL) sugar*
- 1 Tbsp. (15 mL) hoisin sauce
- 2 Tbsp. (30 mL) crunchy peanut butter*
- 1 tsp. (5 mL) hot pepper paste (optional)
- 1 tsp. (5 mL) cornstarch or tapioca starch diluted in 2 Tbsp. (30 mL) water, if required
Preparation
Spring rolls
Soak rice wrappers in cold water until flexible.
Remove and let rest between two damp kitchen towels for 1 - 2 minutes.
In boiling water, cook shrimp until they turn pink and rinse under cold water.
Butterfly shrimp, cutting them lengthways down the back.
Drop rice vermicelli into a pot of boiling water, cook 1 minute and rinse under cold water. Drain.
Assembling rolls: in the bottom of part of each wrapper, put 1/2 lettuce leaf, 3 mint leaves, 1 sprig of coriander and 1 Tbsp. (15 mL) rice vermicelli.
Fold sides over filling, roll 1/4 turn, add shrimp and continue rolling to wrap everything together.
Peanut Sauce
In a saucepan, bring water, vinegar, sugar and hoisin sauce to a boil.
Add peanut butter. Lower heat.
Add hot pepper paste, if desired.
Stir sauce. If sauce is too thin, add cornstarch gradually and thicken to desired consistency. Remove from heat and cool.
Will keep for about 1 week in the refrigerator.
Peanut sauce makes: 1 cup (250 mL).
Suggestion
Poaching shrimp in salt water or court-bouillon
Shrimp are cooked in a court-bouillon, sea water or fresh water to which you add 30 ml of salt per litre of water (2 tbsp for 4 cups).
Origin: Japanese
* We recommend Selection and Irresistibles products.
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