Ingredients for Vietnamese Spring Rolls:
– 4 sheets of Vietnamese rice paper
– 12 shrimp
– A handful of pea sprouts
– A handful of sunflower sprouts
– Half a red bell pepper
– Several shiitake mushrooms
– A few pieces of black fungus
– 1 kiwifruit
– Several lettuce leaves
– Dipping sauce:
– 4 tablespoons of plum sauce
– 1 tablespoon of fish sauce
– 1 tablespoon of cookieboss spicy red oil
– A small amount of chopped celery
Steps for Making Vietnamese Spring Rolls:
1. Wash all ingredients. Remove the thick white stems from lettuce, dice kiwifruit into triangular pieces, slice red bell pepper into strips, peel and devein shrimp then boil until cooked, blanch pea sprouts and sunflower sprouts in boiling water, slice shiitake mushrooms and black fungus then stir-fry until cooked. Preparation is complete.
2. Fill a large bowl with warm water, immerse one rice paper sheet until softened, then remove immediately.
3. Lay the rice paper flat on an oiled plate to prevent sticking. Arrange ingredients as shown, paying attention to color coordination. Optionally, add truffle shavings if available.
4. Place lettuce leaves on top for easier wrapping. Fold the bottom part of the rice paper over the lettuce, then roll the lettuce section forward to cover the shrimp. Fold both sides inward and roll the entire spring roll forward.
5. After wrapping all spring rolls, cut them diagonally in the center and arrange on a plate.
6. Mix all dipping sauce ingredients in a small bowl until well combined.
7. The spring rolls are visually appealing and nutritious, making them ideal for serving guests.
Cooking Tips for Vietnamese Spring Rolls:
These spring rolls should be consumed immediately after preparation and cannot be stored for long. They can be fried but should not be steamed. Cooking requires; search for ‘Southeast Asian cuisine’ to explore more recipes with tips.
