Vietnamese Style Beef Sausage And Vegetable Spring Rolls With Mint Dipping Sauce Recipes

VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE

Vietnamese Spring Rolls With Dipping Sauce image

These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce.

Provided by Allrecipes

Categories Appetizers and Snacks Wraps and Rolls

Time 1h25m

Yield 4

Number Of Ingredients 13

Ingredients

¼ cup white vinegar
¼ cup fish sauce
2 tablespoons white sugar
2 tablespoons lime juice
1 clove garlic, minced
¼ teaspoon red pepper flakes
2 ounces rice vermicelli
8 large shrimp, peeled and deveined
4 rice wrappers (8.5 inch diameter)
2 leaves lettuce, chopped
3 tablespoons finely chopped fresh mint leaves
3 tablespoons finely chopped cilantro
4 teaspoons finely chopped Thai basil

Steps:

Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

Nutrition Facts : Calories 137.2 calories, Carbohydrate 22.5 g, Cholesterol 63.9 mg, Fat 0.7 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 0.2 g, Sodium 1170.4 mg, Sugar 7.4 g

VIETNAMESE-STYLE BEEF SAUSAGE AND VEGETABLE SPRING ROLLS WITH MINT DIPPING SAUCE

Vietnamese-Style Beef Sausage and Vegetable Spring Rolls with Mint Dipping Sauce image

Categories Candy Sauce Beef Vegetable Side Mint Sausage Spring

Yield makes 6 spring rolls

Number Of Ingredients 23

Ingredients

Sausage
1/2 pound ground beef
1 teaspoon finely chopped fresh cilantro
1 teaspoon finely chopped fresh mint
1 teaspoon finely chopped scallion
1/4 teaspoon chile flakes
1 tablespoon Thai fish sauce
1 teaspoon fresh lime juice
Dipping Sauce
1/4 cup finely shredded fresh mint leaves
1 teaspoon finely chopped small green chile
1 small clove garlic, finely chopped
1 teaspoon sugar
1 tablespoon Thai fish sauce
3 tablespoons fresh lime juice
2 tablespoons water
Peanut or canola oil, for sautéing the sausage
6 dried rice paper wrappers, about 8 1/2 inches in diameter
6 large red- or green-leaf lettuce leaves
Handful of bean sprouts
1 carrot, peeled and coarsely grated
1/2 cup coarsely grated daikon
2 scallions, white and light green parts, thinly slivered lengthwise

Steps:

To make the sausage, place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended. Use right away, or cover and refrigerate for up to overnight.
To make the sauce, combine all the ingredients in a small bowl and stir to mix. Set aside.
To cook the sausage, film the bottom of a medium sauté pan with oil and place over medium-high heat. Add the sausage and sauté, stirring to break it into small clumps, until browned, 5 to 6 minutes. Remove from the heat and set aside.
To make the spring rolls, lay 1 or 2 of the rice paper wrappers on a counter and spray or brush them generously with water without saturating them. Let hydrate and soften until pliable, 1 to 2 minutes. Place a lettuce leaf in the center of each wrapper, top with about 1/4 cup of the sausage, then with some bean sprouts, carrot, daikon, and scallion. Roll up the wrapper burrito-style, first folding the edge nearest you one-third of the way over the ingredients, then tucking in the sides, and finally folding the rest of the way to make a fat cylinder. Set on a platter and cover with plastic wrap to prevent drying out while you continue to fill the remaining rice paper wrappers. Serve right away, or leave at room temperature for up to 4 hours before serving.
To serve, remove the plastic wrap and accompany with the dipping sauce.

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