Recipe #3180
Spring Rolls with Peanut Sauce
| Preparation: | 18 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 4 min |
| Total: | 22 min |
2 rolls
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 oz. (30 g) rice vermicelli
- 2 6-in. (15-cm) rice spring roll wrappers
- To taste cold-water shrimp
- 4 leaves fresh mint
- 4 thin carrot sticks
- 1/4 cup (60 mL) shredded lettuce
- 2 Tbsp. (30 mL) peanut butter
- 4 tsp. (20 mL) each: Irresistibles rice vinegar* and water
- 1 Tbsp. (15 mL) soya sauce*
- 1 tsp. (5 mL) each: sesame oil and brown sugar
- 1/2 tsp. (2 mL) minced garlic
Preparation
Soak vermicelli in very hot water for 8 min. Drain and set aside.
Soften rice cakes, one at a time, in warm water. In the centre of each, place shrimp, mint leaves, carrot sticks, vermicelli and shredded lettuce. Fold edges over and roll up. Set aside.
In a small pan, mix remaining ingredients together.
Cook on medium heat until peanut butter is completely melted.
Serve rolls with peanut sauce.
Suggestion
Recommended wine: Silverthorne.Origin: Vietnamese
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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