Spring rolls for an appetizer next time you go out
I have always enjoyed spring rolls as an appetizer when I go out for Thai food. I enjoy the fresh herbs and vegetable inside of the roll, and the peanut sauce you dip it into.
2 ounces rice vermicelli.
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half.
1 1/3 tablespoons chopped fresh Thai basil.
3 tablespoons chopped fresh mint leaves.
3 tablespoons chopped fresh cilantro.
2 leaves lettuce, chopped.
4 teaspoons fish sauce.
Chinese spring rolls typically contain ground or chopped meats/seafood such as pork, crab, shrimp, chicken, taro or cassava, glass noodles, fungi or oyster mushrooms, and shredded carrots. Rice paper is always used as the wrappers.
I have never made my own. My friend told me the other day he knows how to make the peanut sauce so I'm thinking about trying to make the rolls so we can eat good.
We are going to shoot for this weekend. Just need to get the stuff together.
Never got around to making my own. Still need to do that one day.
Mint and cilantro is a great combo.
Spring rolls are great, fresh herbs.
I enjoy the mint and basil in the middle of the spring roll.
I have a buddy who can make some killer peanut sauce for spring rolls.