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Spring Rolls with Peanut Sauce https://www.metro.ca/userfiles/image/recipes/rouleaux-printaniers-sauce-arachides-5235.jpg PT35M PT05M PT40M
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).
6
1 package “Banh Trang” Vietnamese rice wrappers 1 lb (454 g) peeled, deveined, uncooked 26-30 shrimp 8 oz (250 g) rice vermicelli 1 head leaf lettuce 1 bunch fresh mint 1 bunch fresh coriander 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 tablespoon(30 ml) water, if required
Spring Rolls with Peanut Sauce

Spring Rolls with Peanut Sauce

Rate this recipe
7 Votes
  • Gluten-free
  • Lactose-free
6
Spring Rolls with Peanut Sauce
0:35
Preparation
0:05
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 package
    “Banh Trang” Vietnamese rice wrappers
  • 1 lb
    (454 g)
    peeled, deveined, uncooked 26-30 shrimp
  • 8 oz
    (250 g)
    rice vermicelli
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    Flyer Deals  (2)
    SAVE UP TO $1.50
    BEATRICE CHOCOLATE MILK 750 ml HEINZ BEANS OR PASTA OR KNORR SIDEKICKS OR SOUP

    BEATRICE CHOCOLATE MILK 750 ml HEINZ BEANS OR PASTA OR KNORR SIDEKICKS OR SOUP

    $0.99 ea.

    SELECTED SIZES, SELECTED VARIETIES

    SELECTION RICE

    SELECTION RICE

    $3.49 ea.

    700 g - 2 kg SELECTED VARIETIES

  • 1 head
    leaf lettuce
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    Flyer Deals  (3)
    ORGANIC ROMAINE HEARTS

    ORGANIC ROMAINE HEARTS

    $4.99 ea.

    3 PK PRODUCT OF U.S.A.

    DOLE SALADS

    DOLE SALADS

    2 for $5.00

    255 - 340 g PRODUCT OF U.S.A. SELECTED VARIETIES

    ROMAINE HEARTS 3 PK or WHITE SWEET CORN 4 PK

    ROMAINE HEARTS 3 PK or WHITE SWEET CORN 4 PK

    $3.99 ea.

    PRODUCT OF U.S.A., No. 1 GRADE

  • 1 bunch
    fresh mint
  • 1 bunch
    fresh coriander
  • 1/2 cup
    (125 mL)
    water
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    SAVE UP TO $2.00
    PERRIER OR DASANI WATER

    PERRIER OR DASANI WATER

    $4.99 ea.

    10 X 250 ml, 12 X 355 ml, SELECTED VARIETIES

    SAVE 50¢
    SELECTION NATURAL SPRING WATER

    SELECTION NATURAL SPRING WATER

    $2.49 ea.

    24 X 500 ml

  • 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 tablespoon(30 ml) water, if required
Imprimer ma sélection

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).

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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