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Recipe Spring Roll Night

Spring Roll Night

  • Difficulty Level: 1
  • Serves Serves: 8
  • Preparation

    40 mins

  • Cooking

    5 mins

Recipe Video Asian Food Vegetable Rice or Noodle Seafood Lunch Dinner Appetizer Easy Recipes Less Than 60 mins

What You Will Need

Ingredients

  • 2 oz. rice vermicelli
  • Lee Kum Kee Pure Sesame Oil, to taste
  • 8 rice wrappers (8.5” diameter)
  • 8 large cooked shrimp, peeled, deveined and cut in half
  • 2 leaves butter lettuce, torn
  • 1 cup very thinly sliced red cabbage
  • 2 medium carrots, peeled and cut into matchsticks
  • 2 Persian cucumbers, thinly sliced
  • 3 Tbsp. chopped fresh mint leaves
  • 3 Tbsp. chopped fresh cilantro
  • 1 ⅓ Tbsp. chopped fresh Thai basil

Sauce Mix

  • ---- Sauce 1 ----
  • ¼ cup water
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. white sugar
  • 4 tsp. fish sauce
  • 1 tsp. Lee Kum Kee Minced Garlic
  • ½ tsp. Lee Kum Kee Chili Garlic Sauce
  • ---- Sauce 2 ----
  • 1 Tbsp. Lee Kum Kee Sriracha Mayo
  • ⅓ cup creamy peanut butter
  • 2 Tbsp. Lee Kum Kee 9° Selected Rice Vinegar
  • 2 Tbsp. honey or maple syrup
  • 3 Tbsp. Lee Kum Kee Hoisin Sauce
  • ½ Tbsp. Lee Kum Kee Sriracha Chili Sauce
  • 2 Tbsp. Lee Kum Kee Panda Brand Dipping Soy Sauce
  • 1 Tbsp. Lee Kum Kee Pure Sesame Oil
  • 2-3 Tbsp. water, as needed

Made with
Lee Kum Kee products

Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil
Garlic

Other Specialty Sauces

Minced Garlic
Lee Kum Kee Chili Garlic Sauce 13oz

Chili Sauces

Chili Garlic Sauce
Hoisin Sauce

Hoisin Sauces

Hoisin Sauce
Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)
Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)
2017 Panda Dipping Soy Sauce 51oz 150ml 6375inMainstream

Soy Sauces

Panda Brand Dipping Soy Sauce
9 Degree Selected Rice Vinegar, 16.9 fl oz (500 ml), Bottle

Vinegars

9° Selected Rice Vinegar

How to make it

  1. https://www.youtube.com/watch?v=T78yq89rYwg
  2. Mix ingredients for “Sauce 1” in a small bowl. Set aside.
  3. Mix ingredients for “Sauce 2” in a second bowl and thin with water, if desired.
  4. Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice vermicelli and return to a boil. Cook rice vermicelli uncovered, stirring occasionally, until the vermicelli is tender yet firm to the bite, 3 to 5 minutes. Drain and rinse under cold running water. Toss with a drizzle of Lee Kum Kee Premium Sesame Oil and set aside.
  5. Fill a large bowl, or a pie plate, with warm water. Dip one wrapper into the warm water for 1 second to soften. Lay wrapper flat; place 2 shrimp halves in a row across the center, add some vermicelli, lettuce, cabbage, carrot, cucumber, mint, cilantro, and basil, leaving about 2 inches uncovered on each side. Spread some of “Sauce 2” over the shrimp, if desired. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with lettuce. Repeat with remaining ingredients.
  6. Serve rolled spring rolls with sauces. Enjoy!

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