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Vietnamese healthy spring rolls with peanut butter sauce



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
  1. 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.
  2. Meanwhile cook noodles according to the package instructions. Once cooked, drain and rinse with cold water to avoid further cooking.
  3. 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.
  4. Cut cooked shrimp into half lengthwise.
  5. 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.

For Full Instructions, You Can Go Here : https://www.watchwhatueat.com

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