This fresh and yummy spring roll is an all time favorite. It is usually a mix of assorted veggies such as bean sprouts, green beans, carrots and cabbage. But instead of using the usual lumpia or egg wrapper, I used glass noodle wrapper to give it a Vietnamese twist.
- 1 cup Green Beans, sliced
- 1 cup Carrots, julienned
- 1/2 Celery, diced
- 1 cup Sweet Potatoes, julienned
- 1/2 cup Chickpeas, optional
- 2 cups Cabbage, shredded
- 1 cup Shrimp, shelled and sliced into pieces
- Chicken Broth
- Peanuts, chopped
- Cilantro for garnish
- Glass Noodle Wrappers (available in Asian Stores)
- 1/2 cup sugar
- 1 cup warm water
- 1/2 cup fish sauce (Patis)
- 1/4 cup white vinegar
- 1/2 of a lime, juiced
- 3-4 cloves of garlic, minced
- 2-3 Thai chili pepper, minced
- Sesame seeds
- Saute the garlic and onion, add shrimp and cook for 3 minutes.
- Add the carrots, sweet potatoes and 1/2 of the chicken broth. Cover and bring to a boil. Let the veggies cook for another 3 minutes.
- Add the rest of the veggies, except the cabbage and the rest of the broth, then season with salt and pepper.
- Cover and bring to a boil. Cook for 5 minutes.
- Turn the heat off, then mix in the cabbage. Residual heat will partially cook the cabbage. Strain, then set aside while you prepare the wrapper and cook the sauce.
- To assemble, place cold water in a shallow dish. Dip one glass noodle wrapper for a few seconds. Lay the wrapper on a clean, flat surface, put a piece of the loose cilantro leaf on top, add 3 tablespoon cooked vegetables, top with peanuts and wrap.
- In a small sealable jar, combine water and sugar and stir to dissolve the sugar. Add fish sauce, vinegar and lime juice and mix. Adjust flavors to taste.
- Add garlic, sesame seeds and chili pepper. The sauce can be stored at room temperature, if served the same day. Otherwise, store it in the refrigerator.
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