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Peju Kitchen > Recipes > Fresh Springs Rolls

Fresh Springs Rolls


 

 

Fresh Spring Rolls

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Yield: 10 servings

Ingredients   Amount
61/2 Paper Rounds
Sugar
Warm Water
  1 each
1/4 cup
1/2 qt.

For the Filling

Ingredients   Amount
Rice Noodle
Shrimp
Carrots (peeled - julienne)
Iceberg Lettuce (julienne)
Cilantro Leaves
Lemon Juice
Salt
Sugar
  1 lb.
1/2 lb. each
1/2 lb.
2 each
1/4 cup
1 each
1 tbsp.
1 tbsp.

For the Dressing

Ingredients   Amount
Fish Sauce
Garlic (minced)
Chili Sauce
Sugar
Lemon for Juice
Rice Vinegar
Water
  1/2 cup
1 tbsp.
1 tbsp.
1/2 cup
3 each
1/4 cup
1/4 cup

Method

  1. Combine all dressing seasonings and mix well. Make sauce ahead of time and keep cold.
  2. Cook rice noodle for 3 minutes in boiling water. Take out, shock, and drain.
  3. Blanch shrimp with shell on in boiling water until done. Shock and peel the shell off. Slice shrimp lengthwise into half.
  4. Marinate julienned carrots with 2 tsp salt for 10 minutes. Squeeze out juice. Mix carrots, rice noodles, and lettuce with sugar, lemon juice, and rest of salt.
  5. Combine sugar and water, place rice paper in water briefly, to soften. Remove rice paper, blot off water, place a half cup of rice noodle filling on each paper, fold and roll up halfway. Put two pieces shrimp and cilantro leaves into rolls.
  6. Cut the roll into half and place in serving platter. Pour the sauce over and serve cold.

Dipping Sauce

Yield: 11/2 cups

Ingredients   Amount
Garlic cloves (small - sliced)
Chili Paste (ground)
Thai Bird Chili (chopped - optional)
Lime Juice (with pulp)
Fish Sauce
Hot Water
Sugar
Carrots (shredded for garnish)
  2 each
1 tsp.
1 each

2 tbsp.
1/4 cup
2/3 cup
3/4 cup
2 tbsp.

Method

  1. Place garlic, chili paste, and bird chili in a mortar. With a pestle, pound into a paste. If you do not have a mortar and pestle, finely mince the garlic and chili.
  2. Combine the garlic mixture with the remaining ingredients in a small mixing bowl.
  3. Stir until the sugar has dissolved.
  4. Ladle sauce into serving bowls and float the carrot slivers on top.

Note: If you only know one thing about Vietnamese cuisine, know that nuoc cham is the single most important table sauce. Slightly sweet and sour, this fish dipping sauce is served with almost every dish. It will keep for 1 month if refrigerated.


 

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