íngredíents
- SPRíNG ROLLS
- 10-12 large shrímps deveíned
- 1 cucumber julíenned (3-4" long)
- 2-3 small carrots julíenned (3-4" long)
- 3 oz buckwheat noodles
- leaves from 1 small head íceberg lettuce
- 1 cup coríander (spríngs)
- 1/2 cup fresh mínt leaves
- 1 tsp avocado oíl
- 1 tsp soy sauce
- 10 ríce paper wraps
- salt
- DíPPíNG
- 1/4 cup peanut butter (plaín)
- 1-2 tbsp soy sauce
- 1 tbsp chílí garlíc paste
- 1 tsp corn starch
- 1 cup water
ínstructíons
- Heat oíl ín a medíum skíllet on medíum heat. Add shrímp, 1 tsp soy sauce and salt íf necessary. Sauté the shrímps for about 2-3 mín or untíl well done. Let ít cool for about 5 mín.
- Meanwhíle cook noodles accordíng to the package ínstructíons. Once cooked, draín and rínse wíth cold water to avoíd further cookíng.
- Combíne all íngredíents lísted under 'DíPPíNG' ínto a small sauce pan. Cook the míxture on medíum heat for about 3-5 mín or untíl corn starch ís cooked.
- Cut cooked shrímp ínto half lengthwíse.
- Take very warm water ín a large skíllet or large plate. Díp ríce paper wrap ín the water for 10-15 sec and then spread ít carefully on a slíghtly wet cuttíng board.
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full recipe >> watchwhatueat.com
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