SPRING ROLL
Ingredients:
1 lb of Pork Loin
16 big Shrimp (boiled, peeled, devein and cut in half--that is why I like to use the large shrimp)
1 bag vermicelli noodle
Plain omelet--cut into thin little stripes
Romaine Lettuce
Cucumber--cut into thin long stripe
Bean Sprout
Mint Leaves
Cilantro
RICE Paper
Direction:
1. Cook the pork by boiling them then drain and slice very THINLY. Cook the shrimp in boiling water until pink..peel and devein and CUT IN HALF.
2. Cook the Vermicelli noodle according to package.
3. Soften the rice paper by dipping it into some luke warm water--one sheet at a time then lay it on a slat surface (I usually lay it on a plate)
4. Next start to build your roll. Start by placing some lettuce then vermicelli noodle, pork and veggies on the side (corner) nearest to you.
5. Roll the rice paper away from you like a burrito.
ENJOY!!!
Bean Dipping Sauce
Ingredients:1 Cup Water
1 small Onion--finely CHOPPED
4 Clove of GARLIC MINCED
1/2 Cup Hoisin Sauce
1/4 Cup Bean Sauce ( they have many variety sold at the store--I just used the PLAIN bean sauce, but I have used the one with GARLIC)
1/4 Cup Sugar
3 Tbsp CREAMY peanut BUTTER
****CRUSHED peanut ---use to sprinkle on top
Direction:
In a NONSTICK sauce pan over medium low heat with a little oil ...cook the onion and garlic until translucent. Next mix all the other ingredients into the sauce pan and CONTINUE to STIR until everything is MIX. Remember to KEEP and EYE on it for it will burn very easy....cook for about 5 minutes and continuing to stir. Take off heat and let cool and serve up with some crushed PEANUT on top. I usually add some srirache on top also....because I like a little HEAT.
Variety of RICE PAPER
Sliced omelette( just plain egg with a dash of salt), Shrimp, Pork and the BEAN dipping sauce
Shrimp and Pork
Vermicelli Noodle, Shrimp, lettuce, egg, cucumber
Finished PRODUCT with Bean Dipping Sauce
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