Manns Vietnamese Spring Rolls Recipes

VIETNAMESE FRESH SPRING ROLLS

Steps:

• 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 a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
• In another small bowl, mix the hoisin sauce and peanuts.
• Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

MANN'S VIETNAMESE SPRING ROLLS

Steps:

• For Pickled Broccoli Slaw Combine first four ingredients in a sauce pan and bring to a boil until sugar is dissolved. Cool liquid. Add cooled liquid to Mann's Broccoli Cole Slaw in a container and soak for 12 hours or overnight to "pickle." For Gingered Cream Cheese Combine both ingredients in food processor until smooth For Spring Rolls Moisten kitchen towel. Squeeze out excess moisture and lay towel flat on work surface. Fill large bowl with warm water. Submerge 1 wrapper in water until beginning to soften, about 20 seconds. Place on damp towel. In the center of wrapper, place half a red leaf, smooth 1 tablespoon ginger cream cheese onto leaf. Top with ¼ cup pickled slaw and 2 tablespoons Shirotaki noodles. Finish off with two sprigs of Broccolini® - each flower facing opposite ends of the rice paper. Roll rice paper keeping the filling in the center, while the red leaf and sprigs of Broccolini® shoot out the ends. Repeat with remaining wrappers and fillings. Serve sliced in half with sweet chili sauce or Thai style peanut sauce. Note: Can be made 8 hours ahead. Place on baking sheet lined with parchment paper, cover with damp paper towels, and refrigerate. Let rolls stand at room temperature 10 to 15 minutes before serving. Nutrition Facts Serving Size: 77g l Servings: 36 Amount Per Serving Calories 100 l Total Fat 0g (sat fat 0g trans 0g) l Cholesterol 0mg l Sodium 490mg l Total Carbohydrate 20g l Dietary Fiber 1g l Sugars 8g l Protein 5g l Vitamin A 10% l Vitamin C 20% l Calcium 6% l Iron 4%

AUTHENTIC VIETNAMESE SPRING ROLLS (NEM RAN HAY CHA GIO)

Steps:

• Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.
• Combine the noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Sprinkle in sugar, salt, and black pepper; stir filling mixture well.
• Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Remove from water and place on a damp cloth laid out on a flat surface.
• Place 1 tablespoon of filling mixture into the center of the softened rice paper. Fold the bottom edge into the center, covering the filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually.
• Heat oil in a work or large skillet over medium heat.
• Fry the spring rolls in batches of 3 or 4 until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.

VIETNAMESE FRESH SPRING ROLLS

Steps:

• Bring a medium saucepan of water to a 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 warm 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 up the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
• In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
• In another small bowl, mix the hoisin sauce and peanuts.
• Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.