Vietnamese Fresh Spring Rolls with Peanut-Hoisin Dip

Instrukcje

1. 1

   Pour 500 ml hot water from a kettle into a large heatproof bowl. Add the 50 g rice vermicelli and soak until tender but still springy, 4-5 minutes. Drain in a colander and set aside to cool.

   ~4 min

2. 2

   Podczas oczekiwania kroku 1

   While the vermicelli soaks, peel the carrot and cut it into thin 5 cm matchsticks. Cut the cucumber lengthwise, scoop out the watery seeds, and cut into 5 cm matchsticks. Halve, pit and peel the avocado, then slice it into thin strips. Pick the fresh mint and coriander leaves.

   ~8 min

3. 3

   Make the dipping sauce: in a small bowl whisk the 1.5 tbsp peanut butter, 1.5 tbsp hoisin sauce, 1 tbsp lime juice and 2 tbsp water until smooth and glossy. Stir in 1/4 tsp finely grated lime zest. Set aside.

   ~4 min

4. 4

   Fill a wide shallow dish with warm water. Dip one rice paper sheet for 2-3 seconds, until just pliable but not soft, and lay it flat on a clean kitchen towel.

   ~5 min

   Wskazówka szefa
5. 5

   Lay a small handful of vermicelli, 2-3 shrimp, some carrot, cucumber, avocado, mint and coriander across the lower third of the sheet. Fold the sides in, then roll tightly from the bottom up. Repeat with the remaining 7 sheets and filling to make 8 rolls.

   ~12 min

6. 6

   Arrange the rolls on a serving plate, cut each in half on the diagonal if you like, and serve with the peanut-hoisin sauce for dipping.

   ~1 min