Mālaʻai Garden Club - Summer Rolls
This recipe is used by our Garden Club to make one of their favorite snacks, Summer Rolls! Our Garden Club is comprised of 6th, 7th and 8th graders who have a love of gardening and cooking. They have been learning about many different ways to cook and prepare food. For this recipe the freshness of the vegetables coming from our gardens makes it all that more delicious.
Summer Rolls
8 rice wrappers (8.5 inch diameter)
2 ounces of vermicelli rice noodles
8 large cooked shrimp - peeled, deveined and cut in half
2 leaves lettuce, chopped
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
1 ⅓ tablespoons chopped fresh Thai basil
Sauce:
¼ cup water
2 tablespoons fresh lime juice
2 tablespoons white sugar
4 teaspoons fish sauce
1 clove garlic, minced
½ teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts
Directions
Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 5 minutes.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat; place 2 shrimp halves in a row across the center, add some vermicelli, lettuce, mint, cilantro, and basil, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with lettuce. Repeat with remaining ingredients.
For the sauces: Mix water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl until well combined. Mix hoisin sauce and peanuts in a separate small bowl.
Serve rolled spring rolls with fish sauce and hoisin sauce mixtures.
Recipe Courtesy of Allrecipes.com -https://www.allrecipes.com/recipe/24239/vietnamese-fresh-spring-rolls/
