Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
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
    You might like:

    Flyer Deals  (3)
    SAVE UP TO $1.70
    KNORR SIDEKICKS, UNCLE BEN'S FAST & FANCY RICE, HEINZ BEANS OR PASTA

    KNORR SIDEKICKS, UNCLE BEN'S FAST & FANCY RICE, HEINZ BEANS OR PASTA

    $0.99 ea.

    SELECTED SIZES, SELECTED VARIETIES

    GELDA GOLD BASMATI RICE

    GELDA GOLD BASMATI RICE

    $8.99 ea.

    4.54 kg SELECTED VARIETIES

    DAINTY SUPER PATNA OR ISLAND RICE

    DAINTY SUPER PATNA OR ISLAND RICE

    $7.99 ea.

    8 KG, SELECTED VARIETIES

  • 1 head
    leaf lettuce
    You might like:

    Flyer Deal  (1)
    Campari Tomatoes

    Campari Tomatoes

    $2.99 ea.

    2 lb PRODUCT OF MEXICO Dole Salad Kits 191 - 408 g PRODUCT OF U.S.A. SELECTED VARIETIES

  • 1 bunch
    fresh mint
  • 1 bunch
    fresh coriander
  • 1/2 cup
    (125 mL)
    water
    You might like:

    Flyer Deal  (1)
    FLOW WATER

    FLOW WATER

    3 for $4.00 OR $1.49 EA.

    500 ml OR 1.49 EA.

  • 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.

Error

Sorry, an error has occurred. Please refresh the page.