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​Vietnamese Spring Rolls ​

Picture
​
​INGREDIENTS:
  • 30-35 pieces cooked shrimps, peeled, deveined and sliced in half lengthwise.
  • 20 edible rice papers
  • lettuce leaves
  • shredded carrots
  • cilantro
  • cucumber, seeded and sliced into 2 inches length
  • vermicelli noodles, cooked according to packaging direction   (I cooked 3 bundles of noodles using the brand below)
  • Sweetened chili sauce or sweet and sour sauce for dipping

​***TIPS for cooking Vermicelli noodles:  
* Soak vermicelli noodles in warm water for 10 minutes. Drain. 
* In a medium pot, boil 3 cups of water. Add the noodles. Cook for 1 minute. 
* Remove from heat. Drain and rinse in cold water. 

* Wait for 15 minutes. Noodles should be dry before using.

​*** This recipe yields 20 spring rolls.


​
How to Wrap:
  • Take one piece of rice paper at a time.
  • Dip it into warm water for 5 seconds.
  • Place it on a plate.
  • Add ingredients. Please see photo above.
  • Wrap it up to roll. 
  • Serve with dipping sauce.
Picture


​You might also like:

Beef in Corn & Asparagus
Beef Steak
Sinigang na hipon
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  • Home
  • About
  • Recipe Index
    • MAIN DISH
    • DESSERTS
    • BREAD / BAKING
    • RICE / RICE FLOUR RECIPES
    • SNACKS/APPETIZERS/SIDES
  • Kitchen Tools & Gadgets
  • All About Food
    • Kitchen Tips & Tricks >
      • Cooking Tips for Beginners
      • Cooking Techniques
      • Honey Natural Remedies
      • Perfectly Activated Yeast
      • How to Bake BREAD with SUCCESS
      • Measurement Equivalents
      • Glossary of Terms
    • Cakes & Creations
  • Contact Us
  • Privacy Policy
  • Disclosure & Disclaimer
  • RSVP
  • Blog