I still can't believe we made it to round two of Project Food Blog! Our sincerest thanks. I'm on my way to Texas to visit Robbyn at the moment and the dinner party will be taking place at her house, we couldn't of planned it any better!
Vietnamese Spring Rolls
1 package rice paper Banh Trang ba co gai
1 lb. cooked shrimp, medium size
1/2 lb. cooked bbq pork; we got some already done in the Asian market
1 cucumber, sliced into thin strips
1 lb. fresh rice noodles (Banh Pho)
You will want to get a good brand of rice paper, like the Three Ladies Brand.
She showed me her top secret trick for softening the rice paper.
Yes that's right a squirt bottle filled with water. Spray the rice paper front and back with water and shake off excess. You just want the paper limp enough to roll.
Prep all you ingredients so you are ready to start rolling.
The noodles are prepared by placing them in a strainer and lowered into hot, not boiling water for 30-45 seconds, just until softened.
In the center of rice paper place a row of noodles, on top of that add pork, cucumber, herbs and lettuce. Directly in front of that row add a row of shrimp. Pick up end of rice paper nearest you and fold over noodles, tuck in sides and keep rolling
Heidi also shared with me, that the herbs are for more than flavoring, but to aid in digestion. We bought shelled shrimp and cooked them and peeled them, they have better flavor, but you can used pre-cooked if you want.
This is the peanut sauce she makes for dipping the spring rolls in, it is so good, I can barely describe it.
Peanut Dipping Sauce
1/2 cup hoisin sauce
1/2 cup warm water
2-3 tbsp. peanut butter
3 tbsp. sugar
Combine hoisin, peanut butter, water and sugar in bowl, stir till combined and sprinkle chopped peanuts on top.
Thank you again everyone. I'll probably be staying up all night voting for everyone, since I'm traveling today.