How to Cook Delicious Vietnamese Summer Rolls with spicy garlic peanut sauce suitable for every moment!

Whether you are a college student just starting your very own culinary experiments or a skilled cook with numerous dinner parties under your belt, there is constantly something new to learn more about cooking. We hope these Vietnamese Summer Rolls with spicy garlic peanut sauce recipe and tips can help you in your kitchen tonight, and get used to wonderful home-cooked dishes.

Even though I am not Vietnamese, I have always loved vietnamese food for its healthy and fresh ingredients. The summer roll is a healthier alternative to the spring roll but equally delicious. This Vietnamese peanut sauce is smooth, creamy and perfect as a spring roll or summer roll dipping sauce!

Prepare for the rolls.
Prepare Rice paper.
Use mung bean sprout.
Use basil, stems removed.
You need to prepare chives, cut into 1 inch stems.
Provide cilantro , stems removed.
Use avocado , thinly sliced.
You need bean vermecelli, boiled and softened.
You need leaf lettuce, spit into individual leaves.
Prepare shrimp, devein, poach in boiling water until pink. then remove deshell and vertically slice in half. by boiling in the shell, it preserves the taste and shape.
Use pot hot water to dip rice paper.
Provide for the sauce.
You need to prepare peanut butter.
Prepare hoisin sauce.
Use garlic.
You need sirracha.
You need Chili garlic sauce.
Provide crushed roasted peanut.
You need sugar.
Prepare warm water.
Use avocado oil.

Short Tips:

You can get rid of the garlic odor from your hands by rubbing them for thirty secs on your stainless steel range before washing them. Garlic includes a delightful taste to many dishes, however the unmistakable smell can stick around on your hands. Utilizing this tip, you can enjoy your dinner without your hands smelling highly of garlic.

Dip rice paper in hot water and place on flat surface. Arrange all other ingredients for the rolls around you for easy access..
Place 3 pieces of shrimp(1 and a half shrimp), lettuce leaf, bean sprouts, basil, cilanto, avocado, chives, vermecelli noodle mound onto bottom 3rd of paper. Tightly roll until 1/2 of the way. Tuck in right and left side and continue rolling until it is sealed. Place roll on a plate and repeat until all ingredients are gone..
For the sauce: sauteed garlic until fragrant in avocado oil. Put in peanut butter and dilute with some water. Cook until combined..
For the sauce: add hoisin, sirracha, chili garlic sauce and sugar into peanut butter mixture and heat until boiling. Remove from heat and add crushed peanuts on top..
Dip summer roll in warm sauce and enjoy.

Add the coconut milk, chicken broth, tamarind concentrate, and hoisin sauce. My favorite part of eating spring rolls or summer rolls is having a variety of dipping sauces I can dip them into. I love the sweet, tangy, and spicy flavors that go along with the crunchy vegetables in the spring roll. The three classic spring roll dipping sauces are: peanut dipping sauce, Vietnamese nuoc cham (fish sauce), and hoisin sauce. Make Ahead Instructions: Wrap rolls individually in plastic wrap (suggested to prevent sticking and then tearing) and layer in a tupperware between sheets of parchment or wax paper.

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