Fresh Spring Rolls
From Mimi0E 8 years agoIngredients
- 8 rice wrappers (8.5 inch diameter) shopping list
- 2-3 shredded carrots (either packaged or use the Pampered Chef Veggie Strip Maker) shopping list
- 1 red bell pepper (cleaned and cut into strips) shopping list
- 1 1/3 Tablespoons fresh Thai basil shopping list
- 3 Tablespoons fresh mint leaves shopping list
- 3 Tablespoons fresh cilantro shopping list
- 2 leaves of lettuce or cabbage shopping list
- 1 cup fresh bean sprouts shopping list
- (meat option) 8 large shrimp (cooked, cooled, and sliced lengthwise) shopping list
- (meat option) 1 chicken beast (cooked, cooled, and sliced into strips) shopping list
For the sauce
- 1/4 cup water shopping list
- 2 Tablespoons fresh lime juice shopping list
- 1 clove garlic, mined shopping list
- 2 Tablespoons sugar shopping list
- 4 teaspoons fish sauce shopping list
- 1/2 teaspoon garlic chili sauce shopping list
- 3 Tablespoons hoisin sauce shopping list
- 1 teaspoon finely chopped peanuts shopping list
How to make it
- Chop all green veggies in Pampered Chef Manual Food Processor until pieces are about 1/2-1 inches in size, set aside.
- Fill large bowl with warm water. Dip one wrapper into the water for three seconds to soften (it will come out still somewhat stiff - not to worry, it will soften as you fill). Lay wrapper flat on a plate. Make a row along the diameter with meat (if desired), shredded carrots, peppers, green chopped veggies, and bean sprouts. Fold uncovered sides inward, then tightly roll the wrapper. Repeat with remaining ingredients.
Dipping Sauce
- In a small bowl, mix the water, fish sauce, lime juice, garlic, sugar, and chili sauce. In a separate small bowl mix the hoisin sauce and peanuts.
- Served rolled spring rolls with both sauces (side by side).
People Who Like This Dish 2
- jee Nowhere, Us
- clbacon Birmingham, AL
- Mimi0E San Diego, CA
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