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Recipe of Yummy Mike's Vietnamese Spring Rolls

By Easy Recipes 04 April 2020
Recipe of Yummy Mike's Vietnamese Spring Rolls
Recipe of Yummy Mike's Vietnamese Spring Rolls

Hello everybody, I hope you are having an amazing day. Today I will show you how to prepare a special dish, Mike's Vietnamese Spring Rolls. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Mike's Vietnamese Spring Rolls Recipe. Spring rolls are my absolute favorite Vietnamese food. Apparently, people have different versions of the dipping sauce.

You can have Mike's Vietnamese Spring Rolls using 34 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Mike's Vietnamese Spring Rolls

  1. Make ready of ● For The Rice Vermicelli.
  2. Take of as needed Rice Vermicelli.
  3. It’s 8 oz of Rice Vermicelli.
  4. It’s 3 tbsp of Pureed Squeezable Garlic.
  5. It’s 2 tbsp of Olive Oil.
  6. Take 2 tbsp of Hoisin Sauce.
  7. You need 1 1/2 tbsp of Thai Kitchen Premium Fish Sauce.
  8. You need 1/4 cup of Fresh Thai Basil [chopped].
  9. Make ready 1 tbsp of Chopped Fresh Mint [chopped].
  10. Prepare 1 tsp of Sesame Oil.
  11. Prepare 1 tbsp of Ginger [chopped].
  12. Prepare 1 tbsp of Soy Sauce.
  13. Prepare 1 tsp of Red Pepper Flakes.
  14. It’s 1 tsp of Onion Powder.
  15. Make ready 1/2 tsp of Black Or White Pepper.
  16. You need 1 of each Extra Thai Basil & Mint [optional].
  17. You need 1 of large Pot With Lid.
  18. Take 1 of Strainer.
  19. You need of Vegetables.
  20. You need 1 cup of Each: Shreadded Cabbage Or Lettuce - Bean Sprouts - Cilant.
  21. Make ready 1/2 cup of Sliced Diakon Radishes.
  22. It’s 3 tbsp of Chopped Ginger.
  23. Make ready 1/3 cup of Jalapeño Peppers [or other thai peppers - fine chop].
  24. Make ready of Seafood.
  25. It’s 1 lb of Pre-Cooked Chilled Large or Miniature Shrimp.
  26. Make ready of Spring Roll Wrapers.
  27. It’s 12 of 9" Spring Roll Wraps.
  28. Take 1 of large Bowl Hot Water.
  29. Take of ● For The Condiments.
  30. Take 1 Bottle of Sweet Chili Sauce.
  31. Take 1 Bottle of Soy Sauce.
  32. You need 1 Bottle of Hoisin Sauce.
  33. Make ready 1 Bottle of Hot Mustard.
  34. You need as needed of Thai Basil Leaves.

Feel free to add or replace ingredients based on what's.Fresh spring rolls (also known as gỏi cuốn or summer rolls) are a common Vietnamese dish, but the concept is believed to have originated in China.With the screaming episode over, we finally got to the food.Mike's family eats spring rolls with lettuce (the way I mentioned before), but they also one-up the lettuce by wrapping up their spring rolls, lettuce and.

Mike's Vietnamese Spring Rolls instructions

  1. Chop all vegetable ingredients and chill in refrigerator until ready to assemble wraps..
  2. Dethaw shrimp and place in fridge until ready to assemble wraps..
  3. Boil Rice Vermicelli as per manufacturer directions minus one minute boil time..
  4. Strain water from Vermicelli but do not rinse..
  5. Add all ingredients in the Rice Vermicelli section to the base of the pot you boiled your Rice Vermicelli in..
  6. On a low heat, add Rice Vermicelli into those ingredients and gently stir until well mixed..
  7. Allow Vermicelli to cool down slightly..
  8. Authors Note: You also have the option of mixing Vermicelli and seasonings and all vegetables together for quicker and easier constriction. However, the layered technique [shown above] offers far more flavor and allows you to omit any vegetables certain guests may not find desirable..
  9. Heat a larger plastic bowl with 2" water in the microwave until hot..
  10. Place one Spring Roll Wrap in hot water for 13 to 18 seconds. 13 seconds works great for me. Be careful with these wet wraps since they can tear easily..
  11. Pull wrap out immediately and place evenly on a cutting board..
  12. Place Rice Vermicelli on the wrap and add each of your vegetables [except shreadded cabbage or lettuce] and shrimp. Don't pile it in too thick or your wrap won't roll properly..
  13. Gently but snugly fold the bottom half of the wrap upwards over the vegetables then fold the right and left sides inward..
  14. Gently but snugly roll up the rest of the wrap until sealed. Slightly wet down wrap with hands after it's sealed and place on a no stick surface or tinfoil..
  15. Repeat this process for all 12 wraps..
  16. Place all wraps on a serving plate covered with shreadded cabbage or lettuce. Repeat layer if stacking your wraps so they don't stick to one another..
  17. Chill well until ready to serve..
  18. Garnish wraps with leftover chopped vegetables and serve with soy sauce, a pre-fabed peanut sauce, a quality fish sauce and a spicy Thai Chili sauce! Siracha works great!.
  19. Authors Note: You can serve these wraps either fresh or fried..

Typically, you'll find Vietnamese spring rolls filled with shrimp, vegetables, herbs and rice vermicelli.Sometimes, you'll find cooked pork in them as well.In this spring roll recipe, I tried to keep the ingredients to items that you can easily find.

Vietnamese spring rolls are the perfect veggie-heavy, light and healthy spring meal.They're filled with shrimp, baby spinach, asparagus, carrots, cucumber, red cabbage and sprouts and served with a delicious almond butter dipping sauce.For the last few weeks I've been pondering what recipes to.These spring rolls are great to whip up for a party, or as a crispy topping for Vietnamese noodle salads.Remove from water onto a clean kitchen towel.

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