Vietnamese Spring Rolls
1 package Rice Vermicelli noodle for spring rolls (look for photo on package)
22 cm rice paper circles
4 carrots, shredded
Marinated tofu, Field Roast Sausages, deli meat or shrimp
Mint, cilantro, lettuce, bean sprouts
2 9” round cake pans filled with warm water (for 4 people)
Dip rice paper in water, then lay flat on plate. Fill with toppings you like. Roll like a burrito. Eat. :)
Spicy Hoisin Peanut Sauce inspired by Andrea Nguyen
2 T creamy unsalted peanut butter (we used the fresh ground kind)
2 T plus 1 cup water
1 T canola or another neutral oil
1 large clove garlic, finely minced
1/4 to 1/2 tsp dried red chile flakes (omit for milder sauce)
1 tsp tomato paste
6-8 T hoisin sauce
2 T unsalted roasted peanuts, finely chopped
1 tsp sesame seeds, toasted
Whisk together the peanut butter and the 2 T water.
In a small saucepan combine the oil, garlic and chile flakes over medium-low heat. When the oil is sizzling and pale yellow, add the tomato paste, breaking it up with a fork. When the oil is bright yellow-orange, pour in the 1 cup of water to stop the cooking.
Increase the heat to medium and whisk in the peanut butter mixture.
When the sauce begins to boil, whisk in 6 T hoisin sauce. Let the sauce cook for 1 minute and taste, adding more hoisin if necessary.
Bring the sauce to a simmer, and then cook for 30 seconds or until thickened.
Remove from heat and let cool, uncovered, to concentrate the flavors and thicken further.
1 package Rice Vermicelli noodle for spring rolls (look for photo on package)
22 cm rice paper circles
4 carrots, shredded
Marinated tofu, Field Roast Sausages, deli meat or shrimp
Mint, cilantro, lettuce, bean sprouts
2 9” round cake pans filled with warm water (for 4 people)
Dip rice paper in water, then lay flat on plate. Fill with toppings you like. Roll like a burrito. Eat. :)
Spicy Hoisin Peanut Sauce inspired by Andrea Nguyen
2 T creamy unsalted peanut butter (we used the fresh ground kind)
2 T plus 1 cup water
1 T canola or another neutral oil
1 large clove garlic, finely minced
1/4 to 1/2 tsp dried red chile flakes (omit for milder sauce)
1 tsp tomato paste
6-8 T hoisin sauce
2 T unsalted roasted peanuts, finely chopped
1 tsp sesame seeds, toasted
Whisk together the peanut butter and the 2 T water.
In a small saucepan combine the oil, garlic and chile flakes over medium-low heat. When the oil is sizzling and pale yellow, add the tomato paste, breaking it up with a fork. When the oil is bright yellow-orange, pour in the 1 cup of water to stop the cooking.
Increase the heat to medium and whisk in the peanut butter mixture.
When the sauce begins to boil, whisk in 6 T hoisin sauce. Let the sauce cook for 1 minute and taste, adding more hoisin if necessary.
Bring the sauce to a simmer, and then cook for 30 seconds or until thickened.
Remove from heat and let cool, uncovered, to concentrate the flavors and thicken further.
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Copyright 2023 by Julie Shanson
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