Tuesday, February 26, 2008
Vietnamese Salad Rolls
1 (8 ounce) package rice
vermicelli
8 ounces cooked, peeled
shrimp, cut in half lengthwise
8 rice wrappers (6.5 inch
diameter)
1 carrot, julienned
1 cup shredded lettuce
1/4 cup chopped fresh basil
1/2 cup hoisin sauce
water as needed
vermicelli
8 ounces cooked, peeled
shrimp, cut in half lengthwise
8 rice wrappers (6.5 inch
diameter)
1 carrot, julienned
1 cup shredded lettuce
1/4 cup chopped fresh basil
1/2 cup hoisin sauce
water as needed
DIRECTIONS:
1.
Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water.
2.
Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
3.
In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave.
4.
Serve the spring rolls with the warm dipping sauce.
1.
Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water.
2.
Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
3.
In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave.
4.
Serve the spring rolls with the warm dipping sauce.
These are really very good. I first tried these at craft night. Another crafter brought it and the recipe and served it with a peanut sauce which was nice. I tried this with the hoisin sauce and I liked it. It was sweet though. It's a recipe from Allrecipes.com. I only used canned shrimp and I had no fresh basil on hand and it was still yummy.
Cheesy Biscuit Crust - Pizza
One thing that I love doing is making pizza from scratch. Nothing tastes quite the same as homemade pizza. For years I would buy the packages for making pizza where you open the packet and mix it with flour to make the crust. For awhile I did the Boboli ready made crusts. Then a friend of mine turned me on to this biscuit crust from the Pizza book by Company's Coming and I've been using it ever since. It's very yummy!
2c. flour
4 tsp. baking powder
4 tsp. granulated sugar
1/2 tsp. salt
6 tbs. hard margarine or butter
3/4c. milk
3/4c. grated sharp cheddar cheese
Measure first 5 ingredients inot a medium bowl. Cut in margarine until crumbly. Add milk and cheese. Stir together to form soft ball. Knead on lightly floured surface 8 times. Roll out and press inot greased 12 inch pizza pan, forming rim around edge.
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