VIETNAMESE TEA ROLLS
Make and share this Vietnamese Tea Rolls recipe from Food.com.
Provided by Alia55
Categories < 60 Mins
Time 47m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Bring a small saucepan of water to a boil, add mushrooms, carrots, snow peas and bean sprouts, blanch for 1 minute, and transfer to a paper towel.
- Have green onions and basil leaves prepared.
- Boil 3 cups water, add 10 tea bags and let steep for 5 minutes.
- Remove tea bags.
- Pour tea into a low sided casserole and allow to cool.
- To assemble rolls, soak sheets of rice paper in tea for 1 minute, carefully transfer to a paper towel, let sit 1-2 minutes or until pliable.
- To assemble each roll, take a soaked wrapper, arrange 1/16th of the vegetables in a row on top of the wrapper, roll up rice paper folding in flaps after first turn.
- Add one basil leaf, keep rolling.
- Continue until all the rolls are finished.
- The rolls will keep in the refrigerator for 6 hours, tightly covered.
- To serve cut in half on the diagonal and serve with dipping sauce.
- To make sauce, pour boiling water over 6 tea bags, let steep five minutes, remove tea bags.
- Combine tea, lime juice, soy sauce, honey, garlic, ginger and green onions.
- Mix well and serve with wrappers.
Nutrition Facts : Calories 26.1, Fat 0.1, Sodium 202.9, Carbohydrate 5.6, Fiber 1.2, Sugar 3, Protein 1.6
VIETNAMESE FRESH SPRING ROLLS
These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
Provided by Anonymous
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 0.7 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 305.4 mg, Sugar 5.2 g
VIETNAMESE SUMMER ROLLS
If you have ever considered making a Vietnamese summer roll, you may have been intimidated by the process. But these delicious rolls are not at all difficult. I learned my summer roll technique from a native of France. I learned three things: Rice paper is very forgiving; don't overstuff; and the more you make, the easier it gets. The rolls include rice vermicelli, lettuce, shredded carrots, a variety of herbs (the best combination is basil, mint and cilantro), and pork or shrimp or both. I would consider only the herbs truly sacred, but substitutions would work elsewhere: hard-cooked egg or tofu for the pork or shrimp, shredded daikon or anything else crunchy for the carrots, chopped greens for the lettuce, any pasta for the noodles.
Provided by Mark Bittman
Categories appetizer, side dish
Time 30m
Yield 16 rolls
Number Of Ingredients 14
Steps:
- Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds. Turn it and dip remaining section, then lay on a damp towel.
- Working on bottom third of rice paper, spread a bit of lettuce, noodles, carrots, herbs and pork and/or shrimp. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.
- Combine fish sauce, sugar, ginger, chili-garlic paste and about 1/4 cup water. Taste and adjust seasoning, adding salt and pepper if necessary.
- Serve rolls right away, or refrigerate, lightly covered, up to 2 hours. Cut each roll into 2 or 3 pieces, then serve with dipping sauce and lime wedges.
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 8 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 861 milligrams, Sugar 2 grams
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