Vietnamese Healthy Spring Rolls




INGREDIENTS
Spring Rolls

· 10-12 large shrimps deveined

· 1 cucumber julienned (3-4" long)

· 2-3 small carrots julienned (3-4" long)

· 3 oz buckwheat noodles

· leaves from 1 small head iceberg lettuce

· 1 cup coriander (springs)

· 1/2 cup fresh mint leaves

· 1 tsp avocado oil

· 1 tsp soy sauce

· 10 rice paper wraps

· salt

Dipping

· 1/4 cup peanut butter (plain)

· 1-2 tbsp soy sauce

· 1 tbsp chili garlic paste

· 1 tsp corn starch

· 1 cup water



Instructions
· Heat oil in a medium skillet on medium heat. Add shrimp, 1 tsp soy sauce and salt if necessary. Sauté the shrimps for about 2-3 min or until well done. Let it cool for about 5 min. 

· Meanwhile, cook noodles according to the package instructions. Once cooked, drain and rinse with cold water to avoid further cooking. 

· Combine all ingredients listed under 'DIPPING' into a small sauce pan. Cook the mixture on medium heat for about 3-5 min or until corn starch is cooked. 

· Cut cooked shrimp into half lengthwise. 

· Take very warm water in a large skillet or large plate. Dip rice paper wrap in the water for 10-15 sec and then spread it carefully on a slightly wet cutting board. 

· Now put lettuce, some noodles, 2-3 carrot juliennes, 2-3 cucumber juliennes, some cilantro leaves, 3-4 mint leaves on one side of the wet wrap. Also, layer 2-3 shrimp halves ahead of veggies leaving some gap in between. Gently fold the rice paper wrap from noodle and veggie side once. Then tuck in the side edges of the wrap and continue to fold over the shrimp and roll until the seam is sealed. Repeat this step for each roll. 

· Enjoy these fresh healthy spring rolls with prepared peanut butter dipping.

RECIPE NOTES
· Also, sprinkle some water over the cutting board or flat surface before putting wet rice paper wrap first the time. 

· Do not dip rice paper in warm water for longer else it will be difficult to spread it on a flat surface. 

· It may take some practice initially to roll these wraps.

Source : here

Comments

Post a Comment

Popular Posts

Tomato & Cucumber Salad

Image
INGREDIENTS For the vegetables: · 5 large tomatoes (fresh and fully ripe; tomatoes on the vine are a very good choice) · 1 pinch brown sugar · 1 English cucumber (fresh and firm) · 1/2 large red onion · 2 Tbsp chopped fresh Italian parsley · 2 Tbsp chopped fresh cilantro · 1 pinch kosher salt · 1 pinch black pepper For the dressing: · 1/2 cup extra virgin olive oil (very good quality) · 1/4 cup red wine vinegar · freshly ground black pepper (to taste) · 1 tsp kosher salt · 2 garlic cloves (pressed) · 1 tsp brown sugar · 1 tsp dried oregano Instructions · Core the tomatoes, cut into 6-8 wedges, then cut each wedge in half. Place the tomatoes into a large bowl, sprinkle with a pinch of brown sugar, salt, and pepper, and toss really well. · Cut the cucumber in half lengthwise, then slice it into 1/4"
Read more

Greek Quinoa Bowls

Image
INGREDIENTS · 1 cup quinoa · 1.5 cups water · 1 cup chopped green bell pepper · 1 cup chopped red bell pepper · 1/3 cup crumbled feta cheese · 1/4 cup extra virgin olive oil · 2-3 TBSP apple cider vinegar · salt and pepper to taste · 1-2 TBSP fresh parsley Tasty Extras : · Hummus · Pita wedges · Olives · Fresh tomatoes · Sliced or chopped avocado · Lemon wedges Instructions · First rinse and drain your quinoa using a mesh strainer or sieve.  · Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!  · Next add your water, set burner to high, and bring to a boil.  · Once boiling, reduce heat to low and simmer, covered w
Read more

Broccoli and Mushroom Stir-Fry

Image
INGREDIENTS · 2 cups broccoli, cut into small florets · 1/4 cup red onion, chopped small · 3 cloves garlic, minced · 2 cups mushrooms, sliced · 1/4 teaspoon crushed red pepper (optional) · 2 teaspoons fresh ginger, grated · 1/4 cup vegetable broth, optional water · 1/2 cup carrot, shredded · 1/4 cup cashews, optional water chestnuts · 2 tablespoons rice wine vinegar · 2 tablespoons low-sodium soy sauce · 1 tablespoon coconut sugar, optional · 1 tablespoon sesame seeds Instructions · In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking.  · Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for
Read more