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Spring Roll

  • Canola Oil 45.0 ml
  • White Onion, chopped 45.0 g
  • Wood Ear Mushroom, hydrated, slices, chopped 50.0 g
  • Carrots 30.0 g
  • Shrimps, small, shelled, deveined 100.0 g
  • Noodles, Cellophane, thin, pre-boiled 600.0 g
  • Fish Sauce, Vietnamese 45.0 ml
  • Black Pepper, ground 2.0 g
  • Spring Onions 15.0 g
  • Spring roll wrappers, small 20.0 pc
  • Egg 2.0 pc

Nuoc Cham

  • Water, warm 250.0 ml
  • Fish Sauce, Vietnamese 50.0 ml
  • Rice vinegar 30.0 ml
  • Lime Juice 15.0 ml
  • Red Chili 1.0 g
  • White Sugar 50.0 g
  • Garlic, minced 10.0 g
  • Carrots, grated 10.0 g
  1. Spring Roll

    15 minutes
    1. In a wok, stir-fry the onion, The Vegetarian Butcher NoMince, mushroom and carrots.
    2. Add the shrimps and let it cook.
    3. Add the noodles, fish sauce, black pepper and spring onion.
    4. Stir-fry for 45 seconds. Set aside.
    5. Assemble the spring roll. Fill the roll with 15g of filling. Wrap tightly and seal with egg.
    6. Deep-fry the spring roll in medium heat (approx 350F) until light brown.
  2. Nuoc Cham

    15 minutes
    1. In a sauce pot, combine all the ingredients and warm the sauce until the sugar is melted.
    2. Assemble the dish accompanied by the sauce. Serve.