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Easy Vietnamese Spring Rolls Recipe

Is it spring rolls or is it summer rolls?  Here is my quick thought on that – I call it “spring” rolls because I think of spring as a fresh season with greens.  Hence, the fresh greens in the rolls.  “Summer” rolls reminds me of the hot weather – so I think of the egg rolls being fried in hot heat.  For the purpose of this recipe – my fresh rolls will be called spring rolls! Ingredients: Spring roll wrapper (bánh tráng) Vermicelli noodles (bún) Lettuce Cilantro Shrimp Hoisin sauce Peanut butter Milk Water Olive oil Peanuts (optional) *Note – I do not have specific measurements because I cook my food from eyeballing and tasting it to my own liking! Using measurement tools just takes too long in my opinion with extra things to wash. The wrappers, vermicelli noodles, and hoisin sauce can be found at local Asian and Latino markets. Steps: Boil the vermicelli noodles for 4-5 minutes.  Then drain the noodles and run cold water over it. Peel and cook the shrimp halves …