Welcome to The Culinary Professional Recipe Collection.
Vietnamese Spring Roll Appetizer
Category: Appetizer
Equipment: Chef’s knife, cutting board, saucepot, small mixing bowl
No. Servings: 16
Serving Size: 1 roll
Yield: 16 rolls
Ingredients
Spring Rolls
3 Tbsp.
fresh basil, chopped
6 Tbsp.
fresh cilantro, chopped
6 Tbsp.
fresh mint leaves, chopped
6 Tbsp.
* Boston lettuce, chopped
16 oz.
* pork tenderloin, cooked
12 oz.
* shrimp, cooked, peeled and deveined, 21-25 ct.
6 oz.
rice vermicelli (noodles)
16 ea.
round rice wrappers
Dipping sauce
1/4 c.
fish sauce
1/4 c.
water
2 Tbsp.
lime juice
1 clove(s)
garlic, minced
1 tsp.
fresh ginger, minced
2 1/2 Tbsp.
sugar, granulated
1/2 tsp.
sriracha hot sauce
Method
1
Mix basil, cilantro, mint, and lettuce together and set aside.
2
Cut chilled pork tenderloin into juliennes.
3
Lay shrimp on cutting board and cut the shrimp in half to yield two flat pieces (knife will be parallel to cutting board when cutting).
4
Bring salted water to a boil, turn off heat, and stir in rice vermicelli. Allow to soak for 4 minutes or until al dente. Drain and rinse with cold running water.
5
Rehydrate a sheet of rice wrapper in warm water until it is pliable (one to two seconds). Remove from water and place on cutting board.
6
Arrange two pieces of shrimp and 1 oz. (30 g) of julienned pork in a line running across the center of the wrapper stopping about 1½ in. (4 cm) from either end. Top with about 1⅓ Tbsp. (20 mL) of herb and lettuce mixture and ¼ c. (60 mL) of rice vermicelli.
7
Begin by folding the 1½ in. (4 cm) excess wrapper over the ends of the filling. Then fold one side of wrapper over the top of the filling and roll tightly.
8
Combine dipping sauce ingredients.
9
**Serve rolls immediately with dipping sauce or cover and refrigerate at or below 41°F (5°C) until service.