- In a wok, heat peanut oil on a low flame, add garlic.
- Now add the chopped up leeks. Cook untill translucent
- Vigorously whisk in the Peanut Butter so that no lumps are formed.
- Add the soy sauce. Whisk it all together and emulsify.
- Add salt, pepper & chilli flakes.
- Add crushed peanuts & keep to cool and eat as a dip
- Now for the rolls, Julienne all the veggies except the Lettuce & Noodles. set aside
- Dip the rice paper sheet in warm water one at a time.
- Arrange the veggies in the softened rice paper roll in layers one on top The Other little close to one side of the paper (to roll easily)
- Layer the Lettuce & noodles
- Wrap the roll gently yet tightly pleating in the edges and rolling.
- Once it's wrapped all the way cut it in half and serve with the dip.
Vietnamese Spring Rolls
By Neesha Singh
Feb, 6th
619
Servings
2 persons
Cook Time
30 minutes
Ingredients
13
- 15
Ingredients
- Carrot
- Red bell Pepper
- Yellow Bell Pepper
- Red cabbage
- Boiled rice Noodles
- Lettuce
- Chopped Basil
- Peanut oil
- Unsweetend Peanut Butter
- Minced garlic
- Soy sauce
- Crushed Peanuts
- Leek
- Salt pepper chilli flake
- Rice paper sheets
Instructions
Notes/Tips
The rice paper is delicate so you got to be very careful while rolling. Store bought Peanut butter can be salty at times so you may want to check salt before adding More. You can also deep fry/shallow fry the spring rolls for that extra crunch and zest. Ensure that all the veggies are julienned well.
