Traditional Family Style Vietnamese
Spring Rolls with Vermicelli Noodles
Crispy Vietnamese spring rolls are traditionally served as
a meal with vermicelli noodles. Wrapped with fresh green
leaf lettuce and herbs, the light and crispy texture of Spring
Kitchen spring rolls make a healthy meal traditionally served
family style.
Makes: 4 servings
Ingredients:
Spring Kitchen spring rolls (4–5 per person)
½ package of dried rice vermicelli
1 head of Boston or Green leaf lettuce separated, washed and
dried
1 bunch fresh mint leaves, separated, washed and dried
1 bunch fresh cilantro leaves, separated, washed and dried
1 bunch fresh Thai basil leaves, separated, washed and dried
Nuoc Cham (Vietnamese Dipping sauce) — recipe above
- Bring a large pot of water to boil over
high heat. Add vermicelli to boiling water and cook
just until tender, approximately 4-6 minutes. Drain
and rinse under cold water. Allow vermicelli to drain
well, tossing occasionally.
- Transfer vermicelli to a serving platter.
- On a separate serving platter, arrange lettuce
and herbs.
- Cook Spring Kitchen spring
rolls per cooking instructions. Serve immediately
on a large platter.
- Allow guests to wrap their
own crispy spring rolls with sprinkled herbs inside large
lettuce leaves and dipped in Nuoc Cham (Vietnamese Dipping
Sauce). Serve
vermicelli noodles family style with side lettuce, herbs
and quintessential Nuoc Cham (Vietnamese Dipping Sauce) —
recipe above.
Crispy Spring Roll Vermicelli Salad
Combining the crispy crunch of Spring Kitchen spring rolls
with a mixture of fresh green lettuce, mint, Thai basil,
cucumber, carrots, and vermicelli noodles will surely satisfy
your craving for a delicious and healthy Vietnamese salad.
Makes: 4 servings
Ingredients:
Spring Kitchen spring rolls (3–4 per person)
1/2 package of dried rice vermicelli
1 head of Boston or Green leaf lettuce separated, washed and
dried and sliced
1 bunch fresh mint leaves separated, washed, dried and sliced
1 bunchfresh cilantro leaves separated, washed, dried and sliced
1 bunch fresh Thai basil leaves separated, washed, dried and sliced
1 carrot, julienned
½ cup plain roasted peanuts crushed
1 small cucumber, julienned
Nuoc Cham (Vietnamese Dipping sauce) — recipe above.
- Bring a large pot of water to boil over
high heat. Reduce to medium heat. Add vermicelli to
boiling water and cook just until tender, approximately 5–7
minutes. Drain
and rinse under cold water. Allow vermicelli to drain
well, tossing occasionally.
- Cook Spring Kitchen spring rolls per cooking
instructions. Cut into 1” pieces.
- Arrange equal portions of lettuce, mint, Thai
basil, cilantro, and cucumber in separate large serving bowls.
- Arrange equal portions of noodles on top of
greens.
- Arrange carrots on top of noodles.
- Arrange cut spring rolls on top of carrots.
- Sprinkle with peanuts.
- Serve with Nuoc Cham (Vietnamese Dipping Sauce)
on the side.
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