Vietnamese Fresh Rolls with Spicy Tang Sauce
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Vietnamese Fresh Rolls with Spicy Tang Tang Sauce
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Author:
Magical Butter
Prep Time
45 minutes
Cook Time
5 minutes
Ingredients
Rolls and Noodles
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8 8½-inch round Rice Paper Wrappers
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2 oz cooked Rice Vermicelli Noodles
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12-15 Fresh Thai Basil Leaves
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24 Fresh Cilantro Sprigs
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12-15 Fresh Mint Leaves
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8-12 Small Hearts of Romaine Leaves
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16-24 Fresh Young Hemp Leaves
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16 5-inch Long Cucumber Slices (peeled and seeded)
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½ cup Shredded Carrot (on mandolin)
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½ cup Shredded Daikon Radish (on mandolin)
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4 5-inch Long Pieces of Fresh Green Onion or Scallion
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12 Cooked Shrimp or Tofu (cut shrimp in half and tofu in long pieces to fit in spring roll) (shrimp or tofu optional)
Peanut Sauce
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1 cup Chunky Organic Peanut Butter
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2 Cloves Fresh Garlic (crushed and pulverized smooth)
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2 teaspoons Fresh Ginger (grated)
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2 tablespoons soy sauce
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1 tablespoon Magical Rice Wine Vinegar
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1 tablespoon Brown Sugar
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2 tablespoons Lime Juice
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1 tablespoon Chili Sauce
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¼ to ½ cup Warm Water (more if you prefer a thinner sauce)
Sweet and Spicy Tang Tang Sauce
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2 tablespoons Fish Sauce
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2 tablespoons Soy Sauce
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¼ cup Water
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2 tablespoons Fresh Squeezed Lime Juice
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2 Cloves Garlic (finely minced)
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¼ cup Sugar
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2 tablespoons Chili Sauce
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1 teaspoon Finely Sliced Fresh Chili Rings
Directions
Rolls and Noodles
Bring a saucepan of water to boil, add noodles, boil for 3-5 minutes or until done. Drain in cold water and set aside.
Fill a large bowl or container with warm water. Dip wrappers in warm water to soften.
Lay wrapper flat, in a roll across the center lay 3 shrimp halves (if using shrimp), a hand full of noodles, several basil, mint and cilantro leaves, cucumbers, carrots, daikon, hemp leaves, romaine hearts and green onions leaving 2 inches uncovered on each end. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end closest to you.
Repeat this process until you are finished with 8 rolls.
Serve rolls with your choice of dipping sauces. (rolls can be cut to share)
Peanut Sauce
In a stainless-steel bowl with a fork or a spoon, mix all the ingredients until incorporated well.
If sauce is too thick for your liking, thin with more warm water. Set aside.
Sweet and Spicy Tang Tang Sauce
In a stainless-steel bowl with a whisk, mix all the ingredients well.
Refrigerate prior to use.
