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Light and Healthy Vietnamese Spring Rolls

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Chef Tomm, Level 2
Chef Tomm
Very quick, healthy and easy. This simple appetizer shown by Chef Tomm is fresh and delicious with a Vietnamese traditional peanut sauce. Watch this and all of Chef Tomm's Grokker Premium videos for simple and quick recipes.

Cooking Recipe

Servings: Makes 4 pieces

4 pieces Round rice paper 8
1/2 cup Bean sprouts
6 large Black tiger shrimp
2 tsp Siracha sauce
2 tbsp Chopped dry roasted peanuts
1/4 cup Peanut butter
Hoisin Peanut Sauce
1/3 cup Hoisin sauce
1 head Red leaf lettuce sliced thin
1/4 cup Mint
2 ounces Rice sticks cooked
2 tsp Rice wine vinegar

1. In a cup mix the Hoisin sauce and peanut butter. Add in rice wine vinegar to make it a little smoother. Put the sauce in a tiny cups and add the Siracha sauce and top it off with peanuts.

2. Remove the tail from the shrimps and cut them straight in half the long way.

3. Take the red leaf lettuce and throw in the bean sprout and mint in a tossing bowl and mix it up.

4. Place the rice paper in cold water and take them out and quickly place the salad green and roll it ⅔ away and then place the shrimps and then roll it all the way and let start on the next one.

Serve and Enjoy!

Vietnamese Spring Rolls
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