Vietnamese Style Spring Rolls and Peanut Dipping Sauce

Vietnamese Spring Rolls Recipe with Peanut Sauce
Vietnamese Spring Rolls Recipe with Peanut Sauce

This spring roll recipe is way healthier than your usual Fried Spring rolls and it is filled with a lot of healthy stuff too. This has become my family’s favorite and it is a very refreshing  change than the usual summer foods variety we usually have. It comes with this Peanut Butter Dipping sauce too. Enjoy it!

Vietnamese Style Spring Rolls and Peanut Dipping Sauce. Only 53 Calories  and easy to make. Makes 25 spring rolls

 


Okay guys, let us allow the herbs to take center stage in this Vietnamese Style Spring Rolls: Basil Leaves or Thai Basil Leaves and Cilantro. I skip the mint because I thought it was very expensive. This recipe is the replica of the Vietnamese Spring rolls we eat in Saigon or Viet Restaurants we  frequent and I thought that $ 4.00 for two spring rolls is way too expensive, so I made my own. I promise. You will not regret making this.

Vietnamese Style Spring Rolls and Peanut Dipping Sauce. Only 53 Calories  and easy to make. Makes 25 spring rolls 042edite

 

The good thing about this spring roll recipe is that you do not have to look far to get to the ingredients since they are readily available in your supermarket. Although I prefer that you use Thai Basil for these rolls, regular fresh basil will work too; and it will still tastes as delicious. How would I know. Well, for the last week ,I made these rolls five days in a row. And I used various basils to compare.  And I am making it again today. That’s how I am folks when I get obsessed with something, I do it over and over again.

Vietnamese Style Spring Rolls and Peanut Dipping Sauce. Only 53 Calories  and easy to make. Makes 25 spring rollsAnd had I mentioned these spring rolls are easy to make?  Do not be intimidated by the rice wrapper. Just get a flat round dish and fill it with lukewarm tap water and lay it flatly and soak it enough not to disintegrate – around 10 seconds and transfer it on the flat plate or board and top it with the filling.

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Now the nails. Yup, I had the delimma whether I have to cut my nails when I made this the  first four  times and I did not have the problem with the wrappers. But on this 6th fifth time, I have to cut my nails because they became  too long and they  bothered me. SO yup, keep your nails intact, just be gentle on how you handle the wrappers.And as added bonus, I am sharing with you those red “thingy” ( simple Chinese Barbecue Recipe)  of meat that our Vietnamese counterpart add on their springrolls.

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Vietnamese Style Spring Rolls and Peanut Dipping Sauce

WEIGHT WATCHER'S POINTS :

Servings: 25• Serving Size:1 spring rolls • Old Points:1 • Points+:1 • Calories :35 • Fat: .4g • Protein: 4.4 g • Carb: 3.2g • Fiber: g • Sugar:127 g • Sodium: mg

Ingredients

  1. 1 head Iceberg Lettuce ( slice into thin strips or you can cut the lettuce leaves in half)
  2. 2 medium size carrots, slice into strips
  3. 1 cup Thai Basil ( Basil from your grocery will work too)
  4. 1 cup Cilantro
  5. 1 pack (14 oz) Rice Vermicelli noodles, cooked and cooled ( I use Jiang Xi)
  6. 1 pack 12 oz spring Roll Wrapper ( I used Banm Trang)
  7. 1 lb cooked shrimp, thaw if frozen
  8. Char Siu ( Optional)
  9. FOR THE SAUCE:
  10. 1/4 cup Hoisin Sauce
  11. 2 1/2 teaspoon ground peanuts
  12. 1 teaspoon peanut butter
  13. 2 teaspoon sesame oil
  14. FOR THE SIMPLE CHAR SIU /TOCINO:
  15. 2 oz lean pork meat , thinly sliced
  16. 3 tsp Tocino Curing Powder
  17. 2 tsp anisado wine ( optional)
  18. 1/2 cup Dole Pineapple Juice
  19. Pinch of red color

Instructions

  • Boil rice vermicelli per instruction. Set aside to cool.
  • Fill a large flat, round plate with warm water and dip one wrapper to soften.Dip for about 5 to 10 seconds and remove. Lay the wrapper in flat plate or flat smooth surface and fill.
  • Across the center of the wrapper, place a small amount of lettuce and top it with vermicelli noodles. Place the cilantro and basil on top of the vermicelli noodle and fold. On this fold, place three cooked shrimps and roll. On this second roll, place the cooked Barbecue and sealed the sides fot he wrapper. Then roll the wrapper all the way. Do the same on the rest of the spring rolls. Set in a flat plate. Cover spring rolls with plastic if you are not planning to eat them right away.
  • FOR THE SPRING ROLL PEANUT SAUCE:
  • In another small bowl, mix the hoisin sauce, sesame oil and peanuts.
  • Serve rolled spring rolls peanut dipping sauce.
  • FOR THE SIMPLE CHAR SIU /TOCINO
  • Mix Tocino Curing Powder,anisado wine ( optional), Dole Pineapple Juice and Pinch of red color. Add more curing powder if desired then mix completely to dissolve the curing powder. Add in the meat slices and marinate in the fridge overnight. When ready, preheat oven at 375 F and place a wire rack on the baking sheet. Place the meat on the wire rack and bake the meat for 45 minutes. Let cool before slicing.
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