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Be smart when you do your food shopping. If you make smart decisions when you are buying your groceries, you will be eating better meals by default. At the conclusion of your day do you really want to deal with jampacked grocery stores and long waits in the drive through line? You want to get home immediately and eat something good. Your home should be filled with healthy foods and ingredients. This makes it simple to have a good meal–even if you want something junky–because you’ll be eating something that is obviously better for you than anything you’d buy in a hurry at the store or in the fast food joint.
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We hope you got benefit from reading it, now let’s go back to vietnamese summer rolls with spicy garlic peanut sauce recipe. To cook vietnamese summer rolls with spicy garlic peanut sauce you only need 21 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Vietnamese Summer Rolls with spicy garlic peanut sauce:
- You need for the rolls
- Provide 1 packages Rice paper
- You need 1 lb mung bean sprout
- Get 1 bunch basil, stems removed
- Prepare 1 bunch chives, cut into 1 inch stems
- Get 1 bunch cilantro , stems removed
- You need 1 avocado , thinly sliced
- Prepare 1 bunch bean vermecelli, boiled and softened
- Prepare 1 head leaf lettuce, spit into individual leaves
- Get 1 lb 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 1 pot hot water to dip rice paper
- Prepare for the sauce
- You need 1 cup peanut butter
- Provide 2 tbsp hoisin sauce
- Take 6 clove garlic
- Get 1 tbsp sirracha
- You need 1 tbsp Chili garlic sauce
- Get 1 tbsp crushed roasted peanut
- Provide 1 tbsp sugar
- Take 1 tbsp warm water
- You need 1 tbsp avocado oil
Instructions to make Vietnamese Summer Rolls with spicy garlic peanut sauce:
- 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
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