I first tried this spring roll at my cousin’s place and in an instant I fell in love with it. Since then I’ve been fascinated with Vietnamese cuisine because of the fresh and flavorful ingredients being used. I had my cooking class last year in Ho Chi Minh with Chef Khang to improve and validate my knowledge with Vietnamese cooking.
This is a perfect recipe for an interactive cookout with friends!
- rice paper
- rice noodles (cook based on the packaging)
- romaine lettuce
- cucumber (julienne cut)
- ripe mango (julienne cut)
- kani (crab sticks)
- fresh basil and mint leaves
- shrimps (boiled in water, peeled and cut in half)
- 4 tablespoon peanut butter
- 5 tablespoon hoisin sauce
- 2 cloves garlic, minced
- chilli flakes
- chives for garnish
For the spring roll
Soak the entire rice paper in water really quick (just make sure the entire sheet is soaked in water). Place the paper on the plate and layer with the following ingredients: romain lettuce, rice noodles, cucumber, mango, crab stick, basil and mint leaves. Then at the mid part of the rice paper, place two shrimp and chives for garnish. Then start rolling.
Heat pan, add a teaspoon of oil, saute minced garlic, add hoison sauce, peanut butter and 4 tablespoon of water. Let it cook for about 1-2 minutes then add a pinch of chilli flakes. Plate your spring rolls and the peanut sauce then serve to your hungry friends! 🙂