Friday, July 22, 2011

Vietnamese Fresh Spring Rolls

Vietnamese Fresh Spring Rolls are one of the most delicious and healthful foods to be made, and Amporn will show you how simple it is to make this dish. Today, you get the special treat of a ghost-writer-guest-poster, whose identity shall only be revealed with the final step of the preparation of the delicious Vietnamese Fresh Spring Rolls.

Ingredients for the sauce:
1) 3 Tbsp Hoisin Sauce
2) 3 Tbsl water
3) 2 Tbsp fish sauce
4) 2 Tbsp lime juice
5) 4 cloves minced garlic

1) 1/2 Lb. cooked shrimps
2) 1 package spring roll wrappers
3) 1 package extra firm tofu
4) 1 cucumber , thinly sliced
5) 15 sprigs cilantro leaves
6) 1 cup Thai basil leaves
7) 1 cup shredded carrot
8) 3 rolls vermicelli noodle
9) 4 green onion
10) 5-8 stems green leaf lettuce

Preparation for the sauce.Here is Hoisin sauce.
First, chop the garlic. Everything is better with garlic, and spring rolls are no exception.
Mix the garlic with hoisin sauce.

Add a little water, and stir that in as well.

Coarsely grind some peanuts, and stir them in as well, as much for taste as texture.

Clean your shrimp, removing shell and tail.

Cook your shrimp in a pan of water, quickly but thoroughly.

Drain your shrimp and set them aside.

Slice your tofu into moderately thin and narrow pieces.

Cook the tofu in a pan of boiling water, for 5 to 10 minutes.
Cook your vermicelli noodles in a larger pot of boiling water, no more than 5 minutes.

Be careful not to overcook the vermicelli noodles.

Drain the noodles, and set them aside.

Slice your vegetables, carrots shredded. cucumbers cut into thin and narrow strips, and chives cut into 1 inch lengths.

Wash and prepare your greens.

Wash and clean your Thai basil.

Arrange and organize all of the spring roll ingredients, you're now ready to prepare your wrappers.

Bring a pan of water up to simmer.

Drop a wrapper into the water for a moment, only a few seconds is enough.

Pull the water-softened wrapper out of the pan, and spread it on a similar-sized plate.

Start with a piece of lettuce, a strip of tofu and some shrimp.

Layer on the basil and cilantro.

Layer on the vermicelli noodles and shredded carrots and a slice of cucumber.

First lay the sides up and over the begin the roll.

Flip the front up and over, and carefully roll it all together.

Voila! A perfect roll!

Slice it in half to reveal the fresh and tasty deliciousness inside.

Artfully arrange them to be served with the Hoisin sauce.

Sliced in half makes sure that nobody eats them too fast, because they're just so delicious. Enjoy your Vietnamese Fresh Spring Rolls, from David Oleski!