Vietnamese Spring Roll

Vietnamese Spring Roll

Vietnamese Spring Roll
Ingredients: Paneer - 250 g, Bechef Jerk Sauce, Bechef Sweet Chili, Rice Paper 3-4 nos, Vermicelli - 100 g, Sliced Lettuce - 1 small cup, Sliced Red capsicum - 1 small cup, Sliced Yellow Capsicum - 1 small cup, Coriander - 1 small cup, Thyme for topping
How to make:
- Cut paneer into 4 long slices and place them in a plate
- Marinate the paneer with Bechef Jerk Sauce
- Keep it aside for good 20-30 mins
- Take a pan, get the oil to heat
- Place the marinated Paneer in the pan
- Change the sides and cook evenly on both the sides
- When they turn brown on both the sides, take it out on a plate
- Take water in a huge bowl
- Soak rice paper in a huge bowl for a minute and take it out on a plain plate - Place the rice paper very gently so that they don't tear apart
- In the middle of the rice paper, place marinated Jerk Paneer
- Then add boiled vermicelli - Place the red and yellow capsicum on it
- Then top it with Coriander and Thyme - Fold both the sides very gently
- And roll the rice paper very carefully Serve it with Bechef Sweet Chili Sauce as a dip and enjoy the authentic taste of Vietnamese Spring Roll!!

 


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