Spring Rolls with Hmong Sausage
Spring Rolls with Hmong Sausage
These spring rolls are very similar to the Vietnamese variety that you might be familiar with. Hmong sausage is thinly sliced and used as the protein. Spring rolls are fairly easy to make, but they require a lot of prep work. Really a lot. Once assembled, serve them with the sweet peanut dipping sauce.
Ingredients
- 3 Hmong sausages
- 2 packets vermicelli noodles prepared according to package directions
- 1 packet rice paper
- cilantro
- mint
- Thai basil
- carrots shredded
- purple cabbage shredded
- cucumber cut into long strips
- green leaf lettuce
Peanut Dipping Sauce
- 1/4 cup chunky peanut butter
- 1/2 cup sweet chili sauce
- 1/2 cup water
- 1 tsp fish sauce
- 1 tbsp lime juice
- 2 green onions finely chopped
- 1/4 cup cilantro finely chopped
Instructions
Dipping Sauce
- Heat up the water, peanut butter, sweet chili sauce, and fish sauce in a small pot. Simmer for 3 minutes.
- Turn off the heat. Stir in the lime juice, green onions, and cilantro. Set aside and let cool.
Spring Rolls
- Add your Hmong sausages to a hot sauté pan over medium high heat.
- Sauté for 5-6 minutes a side until browned and cooked through. Set aside and let cool.
- Prep all of the ingredients.
- Dip a sheet of rice paper in warm water to loosen. First lay down the lettuce. This will hold the ingredients. Fill with the rice noodles, carrots, cabbage, cucumber, and herbs. Place a couple slices underneath the lettuce.
- Fold over the left and right sides. Fold over the bottom side and roll tightly.
- Repeat these steps until the Hmong sausage is used up. You should yield 10-12 spring rolls.
- Anything you don’t plan on instantly eating should be wrapped in plastic wrap and eaten within the next 2 days.
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