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Thursday 24 July 2025 19:14:31 GMT
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ماراح تقدر تطلعو صورة الشخص هذي المره🤣🤣🤪 لانو صعبتها😌 #fyp #saudiarabia #مقالب_رمزي #foryoupage #السعودية #500k
ماراح تقدر تطلعو صورة الشخص هذي المره🤣🤣🤪 لانو صعبتها😌 #fyp #saudiarabia #مقالب_رمزي #foryoupage #السعودية #500k
✎ Ingredients: *1 pack rice paper *1 pack vermicelli noodles *1 lb shrimp (optional 1 lemon to blanch) *14 oz grilled pork (nem nuong) ✎ Herbs: *2 cucumbers *3 scallions *1 bunch cilantro *1 bunch Thai basil *1 bunch mint *1 bunch red leaf lettuce *1 handful Thai chili *1 small jar pickled daikon/carrots ✎ Peanut-Hoisin Sauce: *1/2 cup peanut butter *1/4 cup hot water *2-3 tbsp hoisin sauce *1 tbsp rice vinegar *1 tbsp sriracha Directions: 1. Spread grilled pork (nem nuong) on a piece of foil and try to flatten it evenly then spread oil on both sides. Bake grilled pork at 375F for 30 mins then air-fry at 350F for 5 mins on both sides 2. Blanch shrimp by bringing a pot of water with lemon to full boil and turn off heat. Add shrimp for about 2 mins and transfer to ice bath 3. Slice grilled pork into thin pieces and slice shrimp in half 4. Boil vermicelli noodles according to packaged directions, drain and rinse with cold water 5. Wash and prepare all the herbs 6. Dip rice paper roll in cold water and wait about 10-20 seconds until it softens 7. I like to add all the herbs and vermicelli noodles on a piece of red leaf lettuce then on top of the rice paper for easier rolling. You want to add the protein near the end of the rice paper so that it shows on the outside (aesthetic purpose only). You don't need to do this and can add the protein on top of the lettuce if it's easier for you to roll the rice paper like that 8. To roll, you want to roll forward then fold both sides inwards and continue rolling Perfect with the peanut hoisin sauce!!🤤🤤🤤 #springrolls #vietnamesefood #vietnamesespringrolls #nemnuongrolls #shrimpspringrolls
✎ Ingredients: *1 pack rice paper *1 pack vermicelli noodles *1 lb shrimp (optional 1 lemon to blanch) *14 oz grilled pork (nem nuong) ✎ Herbs: *2 cucumbers *3 scallions *1 bunch cilantro *1 bunch Thai basil *1 bunch mint *1 bunch red leaf lettuce *1 handful Thai chili *1 small jar pickled daikon/carrots ✎ Peanut-Hoisin Sauce: *1/2 cup peanut butter *1/4 cup hot water *2-3 tbsp hoisin sauce *1 tbsp rice vinegar *1 tbsp sriracha Directions: 1. Spread grilled pork (nem nuong) on a piece of foil and try to flatten it evenly then spread oil on both sides. Bake grilled pork at 375F for 30 mins then air-fry at 350F for 5 mins on both sides 2. Blanch shrimp by bringing a pot of water with lemon to full boil and turn off heat. Add shrimp for about 2 mins and transfer to ice bath 3. Slice grilled pork into thin pieces and slice shrimp in half 4. Boil vermicelli noodles according to packaged directions, drain and rinse with cold water 5. Wash and prepare all the herbs 6. Dip rice paper roll in cold water and wait about 10-20 seconds until it softens 7. I like to add all the herbs and vermicelli noodles on a piece of red leaf lettuce then on top of the rice paper for easier rolling. You want to add the protein near the end of the rice paper so that it shows on the outside (aesthetic purpose only). You don't need to do this and can add the protein on top of the lettuce if it's easier for you to roll the rice paper like that 8. To roll, you want to roll forward then fold both sides inwards and continue rolling Perfect with the peanut hoisin sauce!!🤤🤤🤤 #springrolls #vietnamesefood #vietnamesespringrolls #nemnuongrolls #shrimpspringrolls
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