Spring Rolls Diner

Name: Spring Rolls Diner
Ingredients: 2 carrots cut into fine sticks; 1 cucumber cut into fine sticks, not the middle part, where all the seeds are; 1 shrimps small pack of frozen medium sized; rice papers; 3/4 cup rice vermicelle; 1 mango cut into fine sticks; bean sprouts *optional; 3 leaves lettuce; fresh mint leaves; sesame oil; 3 tablespoons hoisin sauce; 3 1/4 tablespoons peanuts crushed, or crunchy peanut butter; 1 tablespoon rice vinegar; 1 tablespoon water; 1 1/4 tablespoons sugar; 2 tablespoons rice vinegar; 1 tablespoon fish sauce; 1 1/16 tablespoons hot pepper in oil sauce

18 ingredients

9 steps

Ingredients

2 carrots cut into fine sticks
1 cucumber cut into fine sticks, not the middle part, where all the seeds are
1 shrimps small pack of frozen medium sized
rice papers
3/4 cup rice vermicelle
1 mango cut into fine sticks
bean sprouts *optional
3 leaves lettuce
fresh mint leaves
sesame oil
3 tablespoons hoisin sauce
3 1/4 tablespoons peanuts crushed, or crunchy peanut butter
1 tablespoon rice vinegar
1 tablespoon water
1 1/4 tablespoons sugar
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 1/16 tablespoons hot pepper in oil sauce

Directions

1

Defrost the shrimps in a cold water bath
2

When ready, add 1 tbs of fish sauce to the shrimps, drain again
3

Saute the shrimps
4

Cook the rice vermicelle in hot water for about 2 minutes
5

Drain and rinse them in cold water
6

Add 1 tbs of sesame oil and mix them a bit
7

Make peanut sauce with hoisin, peanuts a tps vinager and 1 tps of water and mix
8

Make the vietnamese sauce with the fish sauce, sugar, 20ml rice vinagre, 10g of hot pepper in oil sauce and mix
9

Cut all the vegetables, add to the table