Spring Rolls + Hot Sauce

Name: Spring Rolls + Hot Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Vietnamese, Asian
Ingredients: 2 servings Stir-fried shrimp, thinly sliced or baked, thin sliced tofu; 1 leave Fresh whole basil; 2 servings Bean sprouts; 2 servings Shredded carrots; 2 servings Scallions or chives, trimmed and sliced on the bias; 2 servings Fresh whole cilantro leave; 2 servings Sweet corn, preferably grilled or broiled (for a smoky flavor) and sliced off the cob; 2 servings Hot sauce (I love Lan Chi chili pastes + Sriracha, rooster sauce duh?); 2 servings Red bell peppers, seeded and sliced into long, thin strips; 2 servings Toasted sesame seeds; 1 strip Snow peas, sliced on a diagonal into thin; 2 servings A wet cutting board (to keep them from sticking) as you fill and roll the spring rolls; 96 2-inchs 1/2-inch spring roll wrappers (available in Asian markets and the produce section of some supermarkets); 1 strip Sugar snap peas, blanched in boiling water, drained, and sliced on a diagonal into thin; 1 medium A bowl of warm water to moisten the wrappers

Spring Rolls + Hot Sauce might be just the hor d'oeuvre you are searching for. This recipe serves 2. One serving contains 404 calories, 15g of protein, and 7g of fat. Spring will be even more special with this recipe. If you have a bowl of warm water to moisten the wrappers, basil leaves, snow peas, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. This recipe is typical of Vietnamese cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.

Ingredients

Servings:

2servings

Stir-fried shrimp, thinly sliced or baked, thin sliced tofu 1leave

Fresh whole basil 2servings

Bean sprouts 2servings

Shredded carrots 2servings

Scallions or chives, trimmed and sliced on the bias 2servings

Fresh whole cilantro leave 2servings

Sweet corn, preferably grilled or broiled (for a smoky flavor) and sliced off the cob 2servings

Hot sauce (I love Lan Chi chili pastes + Sriracha, rooster sauce duh?)2servings

Red bell peppers, seeded and sliced into long, thin strips 2servings

Toasted sesame seeds 1strip

Snow peas, sliced on a diagonal into thin 2servings

A wet cutting board (to keep them from sticking) as you fill and roll the spring rolls 962-inchs

1/2-inch spring roll wrappers (available in Asian markets and the produce section of some supermarkets)1strip

Sugar snap peas, blanched in boiling water, drained, and sliced on a diagonal into thin 1medium

A bowl of warm water to moisten the wrappers

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Baron Herzog Chenin Blanc (OU Kosher) with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.