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Vietnamese Spring Rolls from Roy's Restaurants recipe at FreshFoodinaFlash.com
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5 from 1 vote

Vietnames Spring Rolls from Roy's Restaurants

This recipe is adapted from Roy's Feasts from Hawaii by Roy Yamaguchi. I've long been a fan of this Chef from the early days when he first appeared on the scene in 1984 with his L.A. restaurant called 385 North named after it's address on La Cienega Blvd. He opened Roy's Restaurant in Hawaii, where I found him again on the island of Maui and he quickly became known as a pioneer of Hawaiian fusion cuisine. There is more Orange Chili Sauce here than you will need. Feel free to cut the recipe in half or save to use with Pot Stickers.
Prep Time30 minutes
Cook Time5 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Vietnamese
Servings: 8
Calories: 339kcal

Ingredients

Orange Chili Sauce

  • 1 cup sake
  • 2 teaspoons orange zest
  • 2 cups sweet chile sauce
  • 1/2 cup orange juice, freshly squeezed
  • 1/2 cup water
  • 2 teaspoons minced shallots
  • 1/2 teaspoon minced ginger root
  • 1/2 teaspoon minced garlic

Spring Rolls

  • 1 pound cooked shrimp small size
  • 6 ounces cellophane noodles
  • 1 large avocado peeled, pitted and cut into 16 slices
  • 1 large julienned carrot
  • 1 cucumber peeled, slice into long slivers
  • 4 ounces bean sprouts
  • 20 mint leaves fresh
  • 8 Chinese chives
  • 8 sheets round rice paper wrappers

Instructions

  • In a saucepan, bring the sake and orange zest to a boil.  Reduce the liquid by half.  Lower the heat to medium, stir in the remaining ingredients and continue to reduce until sauce reaches a syrupy consistency and is thick enough to coat the back of a spoon. Strain and use as a dipping sauce. Makes about 2/3 cup.
  • Place the cellophane noodles in a bowl and cover with boiling water.  Allow to stand until softened about 10 minutes.  Then drain.  Have all other ingredients prepped and in bowls before beginning the next step.
  • Place 1 cup of warm water in shallow dish and have a work surface ready lined with a clean kitchen towel.  Dip a rice paper wrapper in the warm water until soft - about 15 seconds.  Then place on the towel.  About an inch up from the bottom of the wrapper, place a band of avocado, cucumber, carrot, bean sprouts, mint leaves and a chinese chive across the wrapper.(Allow the chive to protrude above the wrapper's edge.    Add a layer of noodles and a few shrimp.  Then roll the wrapper up from the bottom, tucking in the sides like a burrito into a cylinder.
  • Set Spring roll aside and cover with a damp kitchen towel to prevent them from drying out.  Repeat with the remaining ingredients.
  • Cut spring rolls in half at an angle if desired and serve with the Orange-Chile dipping sauce.
  • Spring rolls can be made ahead and refrigerated until serving. Bring out 20-30 minutes before serving to take the chill off.
  • ENJOY THIS RECIPE FROM FreshFoodinaFlash.com

Nutrition

Calories: 339kcal