Expert Chefs
Most Rated Recipes
» Vietnamese
3 tablespoons Rice vinegar
1 tablespoon Nuoc cham sauce
4 tablespoons Roasted peanuts (crushed)
12 Large shrimp, cooked and finely chopped
20 Thai basil leaves, finely sliced
10 Asian mint leaves, finely sliced
1/4 Coriander (cilantro) leaves, finely chopped
4 leaves Chinese Napa cabbage
2 leaves Cabbage leaves, finely shredded
5 Green onions (scallions)
12 -16 Rice paper wrappers
Sauce
2 tablespoon Peanut oil
5 cloves Garlic (minced)
1/2 Small red chili pepper, chopped
75 g Peanut butter
40 ml Tomato paste
45 ml Hoisin sauce
5 g Sugar
5 ml Nuoc cham sauce
175 ml Water
30 g Peanuts (crushed)
Ingredients : Serves 20
55 g Cellophane noodles3 tablespoons Rice vinegar
1 tablespoon Nuoc cham sauce
4 tablespoons Roasted peanuts (crushed)
12 Large shrimp, cooked and finely chopped
20 Thai basil leaves, finely sliced
10 Asian mint leaves, finely sliced
1/4 Coriander (cilantro) leaves, finely chopped
4 leaves Chinese Napa cabbage
2 leaves Cabbage leaves, finely shredded
5 Green onions (scallions)
12 -16 Rice paper wrappers
Sauce
2 tablespoon Peanut oil
5 cloves Garlic (minced)
1/2 Small red chili pepper, chopped
75 g Peanut butter
40 ml Tomato paste
45 ml Hoisin sauce
5 g Sugar
5 ml Nuoc cham sauce
175 ml Water
30 g Peanuts (crushed)
Preparation:
-
Soak the cellophane noodles in a bowlful of hot water to cover for 5 - 10 minutes. When noodles are tender, drain immediately and rinse in cold water (to halt the cooking time).
-
Cut noodles with scissors to a manageable length and toss with vinegar, nuoc cham sauce, crushed peanuts and shrimp.
-
Mix fresh herbs together and set aside.
-
Finely shred the cabbage leaves and slice the green onions (scallions) into fine julienne.
-
In a bowl, mix together the herbs, both types of cabbage leaves, green onions (scallions), noodle mixture, and grated carrot, tossing thoroughly.
-
Soak 1 rice wrapper at a time in warm water for 30 seconds and it on a flat surface. Place a little of the mixed vegetables and noodle filling on it. Roll up tightly, folding in the sides to enclose the filling. Continue until all ingredients are used.
-
To make the peanut sauce, heat the oil and saut� the garlic and chili pepper until softened (about 2 minutes).
-
Add all remaining ingredients and whisk. Bring to boil and simmer until thickened slightly (about 3 minutes).
-
To serve, slice each roll on the diagonal, then arrange one half over the other. Serve the dipping sauce separately. The wrappers can also be fried.
Rate this Article: Current: 3/5
Date Added: 2009-03-16 Views : 51