Our Family Recipe For Fresh Spring Rolls and Dipping Sauce
Our Family Recipe For Fresh Spring Rolls and Dipping Sauce

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, our family recipe for fresh spring rolls and dipping sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

To serve, sprinkle nut topping over dipping sauce. Cut spring rolls in half; serve with dipping sauce. Try serving with plum sauce in addition to the Chili Dipping Sauce.

Our Family Recipe For Fresh Spring Rolls and Dipping Sauce is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Our Family Recipe For Fresh Spring Rolls and Dipping Sauce is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have our family recipe for fresh spring rolls and dipping sauce using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Our Family Recipe For Fresh Spring Rolls and Dipping Sauce:
  1. Get 5 sheets Rice paper
  2. Prepare 1/2 head Butterhead or loose leaf lettuce
  3. Take 1 Cucumber
  4. Prepare 1 Avocado
  5. Get 10 leaves Shiso leaves
  6. Prepare 50 grams Cellophane noodles
  7. Take 150 grams Peeled shrimp
  8. Make ready 1/3 tsp ┌ Salt
  9. Make ready 1 tbsp └ Sake

The rice paper is simply moistened in water and used to wrap up the fillings, so it's easy. An All Purpose Dipping Sauce, Dressing & Condiment. This nuoc cham can play many roles at the dinner table. It's perfect for dipping summer rolls and cha gio (Vietnamese fried spring rolls), and it also makes a great dressing for rice noodle salads like Sarah's Vietnamese Rice Noodle Salad with Grilled Chicken.

Instructions to make Our Family Recipe For Fresh Spring Rolls and Dipping Sauce:
  1. Wash the peeled shrimp, put into a pan with just enough water to cover plus salt and sake, and boil them quickly. If you are using sashimi-ready boiled shrimp, take the shells off and slice into half lengthwise!
  2. Boil the cellophane noodles following the instructions on the package and drain well. If they are long, cut them up.
  3. Tender vegetables such are butterhead or looseleaf lettuce are easy to wrap. Baby leaf salad (mesclun) is delicious too.
  4. Finely julienne the cucumber. Take the stems off the shiso leaves and wash well. Take the pit out of the avocado, peel and slice about 5-6 mm thick.
  5. When all the filling ingredients are prepared, it's time to start rolling. You just need to quickly moisten the rice paper. It will soften quickly with the moisture from the vegetables.
  6. Place some lettuce on the near side, shrimp on the other side, and shiso on top. Put some noodles, cucumber and avocado on top of the lettuce and shiso!
  7. Roll up from the near side. The fillings will move around, so the key is to hold them in place while wrapping tightly.
  8. Slice the rolls into easy to eat pieces. If you're going to eat them with your hands cut them in half. For bite-sized pieces, cut into quarters.
  9. Related recipe: You can make your own sweet chili sauce - - https://cookpad.com/us/recipes/154009-homemade-sweet-chili-sauce-for-spring-rolls

They can go by various names - summer rolls, fresh spring rolls, rainbow rolls, or rice paper rolls. But whatever you call them, they're great for the summer and make a healthy, crunchy meal with three different dipping sauces that are full of Vietnamese flavors! This recipe for fresh shrimp spring rolls and the side dipping sauce is healthy, light, and can be adapted to suit your flavor palette. These fresh shrimp spring rolls are super easy to make. Ok, the wrapping part takes a little practice, but not really a big deal.

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