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Cooked by: Chef / Ethnicity: Vietnamese cuisine / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 0 |
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Directions: *small/medium sized rice paper spring roll wrappers (dried- the Vietnamese
kind - white/clear -not the yellow ones)
*any kind of very thin rice noodle
*tofu (I used the already fried kind), shrimp (cooked) or whatever other
meat-type filling you desire
*fresh herbs (I used Thai basil )regular basil works too but the Thai kind
has an extra ‘punch) and cilantro
*lettuce (green or red leaf seems to work best)
*shredded carrots
*cucumber - thinly sliced- I often pass on this part as it can be kind of a
pain to
roll them with the cuc inside
boil water for noodles but only leave them in the boiling water for about a
minute or so- they cook quickly
rice paper wrappings need to soften in hot water so they loose their ‘dried’
texture and can be used to wrap things...once you’ve done this you can add
the ingredients of your choice (taken care to not over stuff) - I find
putting the herbs/lettuce on first then noodles, other veggies and meat
works best- but play around with it. Roll like a burrito. Most likely some
of them will break, but hey, there is an excuse to eat while you’re making
them!
For dipping I usually have a already prepared peanut-sauce that I mix with
hoisin sauce to taste as one option, then a lighter one made from rice
vinegar, a bit of sugar, a bit of fish sauce and dried pepper flakes or
fresh, minced jalapenos -
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