Gỏi cuốn tôm thịt

Gỏi Cuốn Tôm Thịt

INGREDIENTS:

2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
3 tablespoons hoisin sauce
1 tablespoon peanut butter
1 teaspoon Spiracha chilli sauce
1 teaspoon finely chopped peanuts

DIRECTIONS:

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

In another small bowl, mix the hoisin sauce, peanut butter, chilli sauce and peanuts.
Serve rolled spring rolls with the hoisin sauce mixture.

Xin vui lòng liên lạc với haphuonghoai@gmail.com về tất cả những gì liên quan đến trang web nầy Copyright © 2003 Trang Ca Dao và Tục Ngữ Last modified: 03/24/16

Xin vui lòng liên lạc với haphuonghoai@gmail.com về tất cả những gì liên quan đến trang web nầy
Copyright © 2003 Trang Ca Dao và Tục Ngữ
Last modified: 03/24/16