Recipe "au pif" for the spring rolls:
1 lb of Chinese BBQ'd pork (local Asian grocery stores or restaurants), or grilled chicken
12 medium-sized shrimps marinated in 3/4 tsp of fish sauce, then grilled or boiled
fresh mint leaves
fresh Roman lettuce leaves (stems removed)
1 small bowl of rice vermicelli (local Asian grocery stores) - cook by soaking in very hot water for 3 minutes
Medium-sized rice paper (local Asian grocery storesWide and deep dish filled with hot water to soak rice paper in
fresh mint leaves
fresh Roman lettuce leaves (stems removed)
1 small bowl of rice vermicelli (local Asian grocery stores) - cook by soaking in very hot water for 3 minutes
Medium-sized rice paper (local Asian grocery storesWide and deep dish filled with hot water to soak rice paper in
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Soak a rice paper in dish of hot water for 2 seconds and place immediately on cutting board or a small towel. Let it sit until the rice paper is soft.
On rice paper, place a Roman lettuce leaf (1/3 the size of the rice paper), 2 pieces of BBQ'd pork, 1-2 shrimps, 2 mint leaves, a bit of vermicelli and you're ready to roll!
Repeat the above steps until you run out of ingredients. Should make 8 to 10 spring rolls.
Tips to roll: keep the roll tight and firm by pressing gently towards you with your fingers, as you roll.
On rice paper, place a Roman lettuce leaf (1/3 the size of the rice paper), 2 pieces of BBQ'd pork, 1-2 shrimps, 2 mint leaves, a bit of vermicelli and you're ready to roll!
Repeat the above steps until you run out of ingredients. Should make 8 to 10 spring rolls.
Tips to roll: keep the roll tight and firm by pressing gently towards you with your fingers, as you roll.
Recipe "au pif" for the tangy peanut sauce:
3 tbsp smooth and creamy peanut butter
3 tbsp Hoisin sauce (local Asian grocery stores)
1 tbsp soy sauce
1 tbsp dark sesame oil
1/2 tsp granulated sugar
1/2 tsp chili paste (local Asian grocery stores)
1 tsp garlic paste (or garlic clove mashed to a paste)
lime juice
2 tbsp water (more if desired to make it less thick)
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Recipe "REALLY au pif" for the dipping spicy fish sauce:
2 1/4 cup water - to taste
1/4 cup fish sauce - to taste
2 tbsp lime or lemon juice (or white vinegar) - to taste
2 tbsp sugar - to taste
1/2 tsp minced garlic
1/2 tsp minced hot chili peppers (or red chili pepper flakes)
1/2 tsp minced hot chili peppers (or red chili pepper flakes)
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Mix all ingredients in a bowl.
This sauce can keep for a good month in the refrigerator without spoiling!
And you're ready to dip and devour!
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