Again looking for inspiration recipes vietnamese spring rolls that are appetizing? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious vietnamese spring rolls should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of vietnamese spring rolls, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare vietnamese spring rolls good wherever you are, because as long as you know the trick, this dish is could become treat special

Ingredients and seasonings required for make

1. Use Rice vermicelli as needed, soaked in the hot water to soften
2. Prepare 1 avocado, slice 0.25 inch thickness
3. Use 2 hard boiled eggs, cut in 8 slices
4. Prepare 1/2 cucumber, peeled and seeded then cut in julienne
5. Prepare 1 carrot, peeled and cut in julienne
6. Prepare Lettuce, any kind will work or use mix green salad
7. Prepare Any herbs you like such as mint, thai basil, cilantro, etc (optional)
8. Prepare as needed Cooked shrimp
9. Prepare as needed Rice wrapper
10. Prepare Peanut Hoisin Sauce Ingredients :
11. Prepare 1 tbs canola oil
12. Prepare 2 garlic cloves, minced
13. Prepare 5 tbs hoisin sauce
14. Prepare 75 ml water
15. Prepare 2 tbs peanut butter
16. Prepare 1 tbs sugar
17. Prepare Fish Sauce :
18. Prepare 1 garlic clove, minced
19. Take 1.5 tbs fish sauce
20. Prepare as needed Sambal Oelek (chili paste) or chopped bird eye chili, depends on how spicy you like
21. Prepare as needed Lemon juice
22. Prepare 2-3 tbs sugar
23. Take 2-3 hot water

Make sure they lay flat and straighten out the odd wrinkle. Bring water in a medium saucepan to a rapid boil. Remove and reserving hot water, drain. Pour the reserved hot water into a wide, shallow pan (pie pan, casserole dish, etc.).

How to make:process Vietnamese Spring Rolls:

1. Working with 1 rice wrapper at a time, dip it in warm water for only 1 second (just until soft enough). Lay wrapper on a flat work surface.
2. To assemble each roll, lay a lettuce leaf horizontally on the bottom half of the moistened rice wrapper. At the base of the lettuce, place several strands of noodles, a little each of the carrot and cucumber, 2 slices each of avocado and eggs, several leaves of mint and cilantro. Be careful not to overstuff the rolls, otherwise the wrapper will get torn.
3. Fold in the sides of the rice paper and lift the bottom edge of the rice paper and carefully place over the noodles and other ingredients, then put 3 or 4 shrimp on top then roll to form a tight cylinder.
4. Place the prepared rolls, seam side down, on a platter and cover with a damp kitchen towel. The rolls can be held at room temperature for several hours before serving.
5. To make the peanut hoisin sauce : heat the oil, saute the garlic until golden. Add the remaining ingredients. Cook until it boils and thickened. Adjust the taste.
6. To make the fish sauce : mix all the ingredients. Stir until the sugar dissolved. Taste it. Add sugar and water as needed to adjust the taste because every different fish sauce brand has different saltiness.
7. Serve the rolls with either one of the sauces or both. I prefer to have both sauce for my rolls because the combination of both flavor is just amazing.
8. Done and ready to serve!

Vietnamese spring rolls are the perfect veggie-heavy, light, and healthy spring meal. Filled with shrimp, baby spinach, asparagus, carrots, cucumber, red cabbage, and sprouts, these spring rolls are naturally gluten-free and served with a delicious almond butter dipping sauce. Thus, here are two recipes that will go well with almost any spring roll. First is the classic Vietnamese fish sauce. It's imperative that you prepare the sauce properly.

how ? Easy isn’t it? That’s the prepare vietnamese spring rolls that you practice at home. Good luck!