Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, vietnamese spring rolls. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Vietnamese spring rolls is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Vietnamese spring rolls is something which I’ve loved my whole life.

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To get started with this recipe, we must prepare a few ingredients. You can cook vietnamese spring rolls using 16 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Vietnamese spring rolls:

1. Take 2 oz cellophane noodles
2. Take 1 carrot
3. Make ready 1 cup mung bean sprouts,blanched breifly
4. Make ready 2 cup finely shredded napa cabbage
5. Make ready 5 scallions,quartered and sliced lengthwise
6. Prepare 1/3 cup coarsely chopped mint
7. Prepare 1/2 cup coarsely chopped cilantro
8. Take 1/4 cup thinly sliced thai basil leaves
9. Make ready 1/2 tsp sugar
10. Prepare 3 clove garlic
11. Get 1 salt
12. Get 2 serrano chiles, thinly sliced
13. Get 1 juice of 2 limes
14. Make ready 12 to 24 small round vietnamese rice papers
15. Get 24 butter or boston lettuce leaves
16. Take 1 peanut sauce for dipping

We NEVER use a fish sauce for spring rolls. Thuy Pham's fried Vietnamese spring rolls recipe is a crunchy delight, with a simple pork mince and prawn filling complemented by spring onion, mushrooms and glass noodles. Place the vinegar, lime juice and sugar into a bowl and mix well. Cut the carrot, radishes and cucumber into long thin matchsticks and add to the bowl with a generous amount of salt and pepper.

Instructions to make Vietnamese spring rolls:

1. soak the noodles in hot water to cover until soft and pliable, about 30 minutes. snip them into 2 inch lengths and drain. make the sauce set aside.
2. using a vegie peelerr peel the carroot right down to the core, making long thin strips. comine them with the noodles, bean sprouts, cabbage, scallions, herbs, and sugar. smash the garlic in a mortar or food processor with a pinch of salt and the chiles to make a paste, then stir in the lime juice. toss with the vegetables.
3. fill a bowl with warm water and spread a clean towel on the counter. working with one paper at a time, slip it into the water and soak until soft and pliable, about 10 seconds, then remove and set on towel. mound some of the vegetable mixture at one end of the rice paper, roll it over once. fold over the sides and roll to the end, making a neat little package. when all are done, slice the large rolls in half and stand them, cut side up, on plate lined with lettuce leaves. leave small rolls whole. use the lettuce as an additional wrapoer, to keep all the ingredients neatly contained. if the spring rolls aren't to be served right away cover them with baeley damp towel and refrigerate. serve with sauce
4. PEANUT SAUCE
5. 3 tablespoons red wine vinegar
6. 3 tablespoons water or veggie nuoc cham
7. 1 teaspoon Asian chili oil
8. 1 clove garlic, minced
9. 3 tablespoons roastednpeanuts, chopped
10. 1 teaspoon sugar
11. combine all ingredients and let stand 10 minutes

Place the vinegar, lime juice and sugar into a bowl and mix well. Cut the carrot, radishes and cucumber into long thin matchsticks and add to the bowl with a generous amount of salt and pepper. In Vietnamese, fresh spring rolls made with rice paper are called g ỏi cuốn, translating to "salad rolls" (gỏi is means "salad" and cuốn means "to coil" or "to roll"). I don't speak Vietnamese, but if you are interested in learning how to pronounce g ỏi cuốn, watch this video! Delia's Vietnamese Spring Rolls with Dipping Sauce recipe.

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