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Below are the ingridients that are required to make a remarkably good Vietnamese style Cold Spring Roll with Fish Sauce:
- Take For of Spring Roll -.
- Get 4-5 of Rice Paper Wrappers.
- Use For of Filling -.
- Provide 1/2 cup of lettuce.
- Provide 1/2 cup of roughly shredded red cabbage.
- Take 1 of small onion chopped fine.
- Get 1/2 cup of Vermicelli.
- Get 1/4 cup of mint leaves.
- Take 1/4 cup of coriander leaves.
- Take 1 of medium size carrot julienned.
- Prepare 1 of medium size cucumber julienned.
- Provide For of Fish Sauce:.
- Use 4-5 of green chillies.
- Get 4-5 of garlic cloves.
- Get 1-2 of lime juice.
- Get 2 Tbsp of Fish Sauce.
- Take 1/4 cups of water.
Done with the ingridients? Here are the procedures on cooking Vietnamese style Cold Spring Roll with Fish Sauce:
- For Fish Sauce – in a mortar & pestle roughy crush garlic and green chillies. Add to a glass bowl and add fish sauce, lime juice and little water. Fish sauce is ready..
- For Filling – roughly shred cabbage, lettuce. Julienne carrots, cucumbers. Cut coriander and mint leaves..
- Soak Vermicelli for 30 mins in cold water. Drain water and set aside..
- Assembling the Spring Roll – in the kitchen counter place the Rice Wrapper and smear with water well. Add the lettuce, cabbage in the centre. Add julienned carrots, and cucumber. Add Vermicelli and mint and coriander leaves and onions..
- Roll once and tuck the two sides on the roll. Roll again until the end and the Spring Roll is ready..
- Plate with Fish Sauce and enjoy..
Shrimp like to breathe, otherwise they start to get smelly. To avoid foul seafood, you'll first want to store your shrimp in the coldest part of your fridge. Watch how to make fresh spring rolls in this short recipe video! Making Vietnamese-style spring rolls is easy once you know how to roll the rice papers. Vietnamese Dipping Sauce (nuoc Cham) With Carrot, Garlic Cloves, Sugar, Warm Water, Asian Fish Sauce, Fresh Lime These Vietnamese fresh spring rolls are served with peanut dipping sauce.
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