A crunchy colorful creation. So refreshing you don't have to be a vegetarian to truly appreciate.
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Season/Occasion
Not Applicable
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Ingredients
- 1 count Red & Yellow Bell Pepper (Slivered)
- Qty Shredded Iceberg Lettuce
- Qty Shredded Carrots
- Qty Various Herbs & Mints
- 1 small Cucumber (Julienned)
- 1/2 Fresh Mango (Julienned)
- 1 packet Rice Paper Wraps (8.5 inch)
- 1 Small bundle of Glass Vermicelli Noodles (Aprox. 2 oz boiled)
- 1 Ingredients for Dipping Sauce
- 2 clove Garlic (Minced)
- 1/2 cup Hoisin Sauce
- 1/4 cup Water
- 1 teaspoon Sugar
- 1/4 teaspoon Tapioca Flour or Corn Starch
Preparation Method
1. Add the water, Tapioca flour, sugar first to mixing bowl.
Stir well.
Mix in the hoisin sauce ...
And stir well.
This pre-mixing before heating will help prevent clumping of the sauce.
2. Drizzle vegetable oil into a 2 cup sauce pot. Turn heat on high.
Add the minced garlic.
Continue to stir as you brown the garlic.
3. Pour in the hoisin mixture.
Bring to a boil.
Mixture thickens in about 3 minutes.
4. Before seving:
Top with crushed roasted peanuts.
Add chili paste for a kick!
5. Rolling the Vegetarian Salad Rolls...
Moisten the entire rice paper in hot water.
Place red and yellow bell peppers as shown.
Add the julienned mangoes
Add the julienned cucumbers
Add spearmint leaves and additional herbs.
Add the shredded lettuce and shredded carrots.
Add a snip of glass vermicelli.
6. Carefully fold in the sides first.
Then fold the bottom flap upwards and roll tightly.
7. A crunchy colorful creation.
So refreshing you don't have to be a
vegetarian to truly appreciate.
YUM!
Source: http://www.asiafoodrecipe.com/recipe/vegetarian-salad-rolls/
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