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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).
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1 package of “Banh Trang” Vietnamese rice wrappers 1 lb (454 g) peeled, deveined, uncooked 26-30 shrimp 8 oz (250 g) rice vermicelli 1 head of leaf lettuce 1 bunch of fresh mint 1 bunch of 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 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
portions
0:35
Preparation
0:05
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    package of “Banh Trang” Vietnamese rice wrappers
  • 1 lb
    (454 g)
    peeled, deveined, uncooked 26-30 shrimp
  • 8 oz
    (250 g)
    rice vermicelli
  • 1
    head of leaf lettuce
  • 1
    bunch of fresh mint
  • 1
    bunch of 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 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

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