This Vietnamese favourite is easy to make and is just as suitable for a main course as it is for an appetizer. Look for rice paper wrappers in the Asian section of the grocery store.


Ingredients


4 oz (115 g) rice stick vermicelli
1 tsp (5 mL) sesame oil
12 large rice paper wrappers
36 cooked large shrimp
3 cups (750 mL) thinly sliced leaf lettuce
1/2 sweet red pepper, thinly sliced
1/2 sweet yellow pepper, thinly sliced
1 piece (4 inches/10 cm) English cucumber, cut in thin strips
1/2 mango, peeled and thinly sliced
1 cup (250 mL) fresh mint leaves
1 cup (250 mL) fresh cilantro leaves

Spicy Almond Dipping Sauce:
1/4 cup (60 mL) crunchy natural almond butter
1/4 cup (60 mL) hoisin sauce
2 tbsp (30 mL) seasoned rice vinegar
2 tbsp (30 mL) sodium-reduced soy sauce
1 tbsp (15 mL) sriracha sauce or hot pepper sauce

Preparation


Spicy Almond Dipping Sauce: In small bowl, stir together almond butter, hoisin sauce, rice vinegar, soy sauce, sriracha and 3 tbsp water. Set aside.

Break vermicelli into thirds and place in bowl; pour boiling water over top and soak until tender, about 3 minutes. Drain and toss with sesame oil; let cool.

Fill shallow bowl with warm water. Soak 1 rice paper wrapper in water until softened and pliable, about 30 seconds. Spread wrappers on clean towel.

Along bottom third of wrapper, place 3 shrimp. Top with scant 1/4 cup vermicelli, 1/4 cup lettuce and a few pieces each red pepper, yellow pepper, cucumber and mango. Top with 2 or 3 leaves each mint and cilantro.

From filled side, roll wrapper over filling. Fold sides over and tightly roll up. Place, seam side down, on tray; cover with damp towel. Repeat with remaining ingredients to make 12 rolls.

To serve, cut diagonally in half. Serve with dipping sauce.
Servings: 24

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