Vietnamese fresh spring rolls

Name: Vietnamese fresh spring rolls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 portions
Ingredients: 3 pcs rice paper; 37.5 g rice noodles; 75 g shrimp; 75 g pork belly; 0.25 teaspoon salt; 0.25 head romaine lettuce; 0.25 pcs cucumber; 0.25 pcs carrot; 0.25 handful mint; 0.25 handful coriander; water; 7.5 g peanuts; 15 ml fish sauce; 20 ml water; 0.25 pcs lime; 0.5 tablespoon caster sugar; 0.25 clove garlic; 0.25 pcs chilli

Karel ČernýBioVietnamese Cuisine0 x se líbilo

Vietnamese fresh spring rolls made from rice paper filled with shrimp, slices of boiled pork belly, rice noodles, crunchy vegetables, and herbs. They are served with nuoc cham sauce made from fish sauce, lime, sugar, garlic, and chili as a light appetizer or a refreshing main dish.

Příprava: 30min

Vaření: 30min

CELKOVÝ ČAS: 1h

Step by step process

Preparation

1
In a bowl, mix the fish sauce with water and sugar, add the squeezed lime juice, crushed garlic, and finely chopped chili. Adjust the sauce briefly to taste.
2
Wash and dry the lettuce and tear it into smaller leaves. cut the cucumber and carrot into thin strips, rinse the herbs, and let them drain.
3
Coarsely chop the peanuts for sprinkling and set aside.

Cooking

4
Bring salted water to a boil in a pot and add the pork belly. simmer gently for 25-30 minutes until tender, then cool and slice very thinly.
TIP:
Let the meat cool in the fridge for at least 20-30 minutes after cooking, then slice into very thin slices against the grain. Cold slices cut more easily and improve the texture of the rolls.
5
Place the prawns in boiling water and cook for 2-3 minutes until they turn pink. drain, cool, peel, and optionally halve them lengthwise.
6
Cook the rice noodles according to the package instructions until soft, rinse with cold water, drain well, and divide into four piles for easier rolling.

Serving

7
Prepare a wide bowl of lukewarm water and a damp kitchen towel on a cutting board. briefly soak a sheet of rice paper for 5-10 seconds and place it on the towel.
TIP:
Soak the rice paper in warm water for only 5-10 seconds, then lay it on a damp towel. When rolling, be gentle, fold in the sides, and roll tightly so the paper doesn't tear.
8
On the lower third, place a lettuce leaf, some noodles, strips of cucumber and carrot, a few herb leaves, a slice of pork belly, and the prawn halves. fold the sides and roll tightly.
9
Serve the finished rolls immediately with the nuoc cham sauce and optionally sprinkle with the chopped peanuts.

More tips:

Do not soak the rice paper for too long. a brief soak and working on a damp towel prevent tearing and make rolling easier.

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Nutritional values

4portions

Energy2 474 kcal

Proteins122 g

Fats126 g

Fiber21 g

Cholesterol608 mg

Sodium9 g

Salt22 g

Carbohydrates218 g

Allergens

2Crustaceans

4Fish

5Peanuts

Allergens listed with recipes are indicative and may vary depending on the ingredients used.

Topic: Vietnamese Cuisine

Domácí nanuky a zmrzlina bez zmrzlinovače

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