has anyone been to loop (http://www.loop.gb.com yet? it's in islington, on cross street just off upper street past st. mary's. and it's awesome! the ladies working were very nice and had a lovely stock of yarn, books, vintage buttons and gorgeous handknitted & crocheted goods. i bought some amazing teal handspun & dyed yarn for a fiver. i would definitely recommend checking it out. they also have a full schedule of classes from beginners to intermediate and a free knitters help clinic coming up soon.
has anyone made progress on this bag? i just found the crochet-a-long and i must MUST make this bag. but as i'm a bit of a newbie...i think i'm going to need at least a basic pattern. i'd love to see what you all have come up with!!
Ok. So I don't know how authentic this recipe is, but from my experience with Houston's amazing variety of Vietnamese restaurants, they're pretty darn close. I found the recipe on allrecipes.com and it was so easy and quick and the results were so yummy! I recommend heartily.
For your reference, the wrappers need more time to soften than it says in the recipe. You can tell by the texture when they are ready. Also, go easy on the mint and basil because they can really overpower the other flavors.
All ingredients can be found at an Asian food market. For all you Texans: HEB carries everything you need. Just find the asian food section.
Also, I wasn't too keen on the sauces: the fish sauce seems more appropriate for the fried variety of spring rolls and the hoisin with peanuts was a poor version of Vietnamese peanut sauce. I am currently on the hunt for a good peanut sauce recipe...I want something not too spicy. I've tried Thai peanut sauce and it just isn't the same. Any suggestions?
* 2 ounces rice vermicelli * 8 rice wrappers (8.5 inch diameter) * 8 large cooked shrimp - peeled, deveined and cut in half * 1 1/3 tablespoons chopped fresh Thai basil * 3 tablespoons chopped fresh mint leaves * 3 tablespoons chopped fresh cilantro * 2 leaves lettuce, chopped * * 4 teaspoons fish sauce * 1/4 cup water * 2 tablespoons fresh lime juice * 1 clove garlic, minced * 2 tablespoons white sugar * 1/2 teaspoon garlic chili sauce * * 3 tablespoons hoisin sauce * 1 teaspoon finely chopped peanuts
1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. 2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients. 3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce. 4. In another small bowl, mix the hoisin sauce and peanuts. 5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.