cook | vietnamese spring rolls

recipe for vietnamese spring rolls and peanut sauce
 
recipe for vietnamese spring rolls and peanut sauce
 
recipe for vietnamese spring rolls and peanut sauce
 
recipe for vietnamese spring rolls and peanut sauce
 
A new Vietnamese restaurant opened up near our home and offered complimentary spring rolls during their grand opening.  The spring rolls were good, but the peanut sauce that came with the rolls was delicious!  When our waitress took away our empty dish, I sheepishly told her I’d like to keep the sauce for later.  I ended up pouring it on everything I ate that evening (even though I could have drank the entire dish of sauce straight up, were it not for that “please don’t do that look” my husband kept giving me — the same look he’d give me when I used to pour ketchup on my filet mignon).  I just couldn’t resist.  I simply love how South Asian cuisine mixes sweet, salty, spicy and sour tastes all into one and how spring rolls are so fresh and light.  Here is my re-creation of that tasty dish (with added mango for a sweet bite) and its beloved sauce.

Vietnamese Spring Rolls

1 package rice paper wrappers
1 package bean thread noodles
1 mango, cut into thin slices
1 pound of cooked shrimp, sliced vertically
1 bunch of fresh mint
romaine or butter lettuce

Soak bean thread noodles in hot water for 5-10 minutes until softened.  Drain and set aside.  Wet rice paper wrappers in warm water until soft.  Place softened rice paper wrapper on flat surface and layer a bit of all other ingredients on top.  Wrap bottom of rice paper over ingredients, then sides, and finally roll spring roll completely.  Cut in half.

Peanut Dipping Sauce

2 T hoisin sauce
1 T peanut butter
1 T rice vinegar
1 T siracha
2-3 T water for thinning out sauce
2 T finely chopped peanuts

Mix all ingredients together except for peanuts.  Sprinkle chopped peanuts on top of sauce. Enjoy!


16 comments

  1. Oh gosh, these looks scrumptious! I can just imagine the fresh crunch… well done! And beautiful photos too…

  2. Pingback: Chef John Ash and Chef Mei Ibach | Marin Sonoma County Food Photographer « Neely Wang | Photography + Design


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