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Vietnamese Fresh Spring Rolls with Peanut Sauce
Vietnamese Fresh Spring Rolls with Peanut Sauce

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We hope you got benefit from reading it, now let’s go back to vietnamese fresh spring rolls with peanut sauce recipe. To cook vietnamese fresh spring rolls with peanut sauce you need 15 ingredients and 18 steps. Here is how you do that.

The ingredients needed to cook Vietnamese Fresh Spring Rolls with Peanut Sauce:
  1. Use Fresh spring roll wrappers
  2. Take Cellophane noodles (dried)
  3. Get Green salad leaves (such as lettuce)
  4. You need leaves Shiso leaves
  5. Get several stalks Chinese chives
  6. Get Parboiled chicken or pork
  7. Provide Bean sprouts
  8. Use Herbs (such as cilantro)
  9. Use Herbs (such as mint or basil) (optional)
  10. Take Boiled shrimp
  11. You need ◯ Unsweetened peanut butter
  12. Use ◯ Raw cane sugar
  13. Take ◯ Fish sauce
  14. You need ◯ Doubanjiang
  15. Use ◯ Crushed peanuts (optional)
Instructions to make Vietnamese Fresh Spring Rolls with Peanut Sauce:
  1. Prepare the ingredients: Rinse the vegetables. Trim the tough stem from the shiso leaves, and remove the stringy root ends from the bean sprouts.
  2. Prepare either the shredded parboiled chicken or sautéed finely sliced pork by lightly seasoning in fish sauce (not listed).
  3. Boil the bean thread noodles as instructed, then cut into appropriate lengths. Chop the Chinese chives into thirds.
  4. Slice the shrimp in half as shown.
  5. Fill a bowl with water (not listed above) and immerse the wrapper, one at a time, then place it on a dampened cloth.
  6. Tear a leaf of lettuce in half, place it on the dampened wrapper, then add the shiso, bean sprouts, bean thread noodles, meat, and herbs on top.
  7. Wrap the ingredients with the lettuce.
  8. Wrap the fillings tightly wrapped in lettuce with the spring roll wrapper.
  9. Like this.
  10. Add the shrimp and Chinese chives, and roll them up. Place the shrimp with their stripes facing down, so that they'll show when wrapped up.
  11. Here they are wrapped. Look how appetizing they are, with the slices of shrimp showing under the clear wrapper.
  12. Repeat Steps 5-11 for the other rolls.
  13. Combine all of the ◯ ingredients, then dilute to your desired consistency with water (not listed). I use about 3 tablespoons water. I recommend this peanut butter.
  14. This is the consistency I recommend. If you don't have unsweetened peanut butter, the sweetened kind is fine. If using sweetened peanut butter, reduce the added sugar to about 1 tablespoon.
  15. You could also use store-bought sweet chili sauce (imported from Thailand), but I strongly recommend the peanut sauce.
  16. Serve it with Vietnamese Namasu (sweet pickles) with Peanut Saucefor a more authentic meal. - - https://cookpad.com/us/recipes/152691-vietnamese-style-namasu
  17. This is a photo taken of the fresh spring rolls I had in Vietnam at a food stall They served the peanut sauce with namasu (sweet pickles). It was delightful.
  18. When I make these fresh spring rolls at home, I make a ton, and eat them up in place of a salad.

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