AMW Cooks: Vietnamese Spring Rolls

 

Mid-week healthy recipe for you AMW Friends!

I haven’t done any Vietnamese dishes at home.  Thai - yes, but not a lot!  Vietnamese?  Almost close to none until recently when I made Fried Vietnamese Spring Rolls.  

I remembered ordering these fresh ones as appetizers feeling “not full” almost every single time. So why not create this dish at home so we have unlimited Vietnamese Spring Rolls?

Thank me later!

Ingredients: 

Spring Rolls

    - Shrimps (1/2 Kilo)

    - Lettuce (1 roll)

    - Rice Vermicelli (around 3-4 bundles)

    - Carrots (or cucumbers)

    - Optional: Peanuts + Sugar

    - Mint Leaves (I don’t have this so I skipped this)

    - Rice Paper Sheets

    

Peanut Sauce

    - 1/3 cup peanut butter

    - 1/3 cup water

    - 1 tbsp rice vinegar / I used Sherry Vinegar

    - 1 tbsp soy sauce

    - 2 tsp. Sugar

    - 1 tsp. Sesame Oil

Nuoc Cham sauce

    - 1/3 cup warm water

    - 2 tbsp Sugar

    - 2 tbsp Fish sauce

    - 1 tbsp Lime Juice/Calamansi Juice or Lemon Juice

    -  Chili

    -  Garlic 

Steps: 

I want to give a shoutout to my new collection of Vinegars and Oils.  Thanks La Espanola for sending these.  I am loving my cooking experiments MORE with extras!

I also made Creamy Mustard Vinaigrette on the side using La Espanola Extra Virgin Olive Oil and Sherry Vinegar. 

Will you give Vietnaese Spring Rolls a try?

If not, try the salad!  Just add in your favorite veggies and you’re all set for a healthier 2021!

Keep smilin'

Stay happy!