Two Ways to Make Vietnamese Fresh Spring Rolls

Name: Two Ways to Make Vietnamese Fresh Spring Rolls
Ingredients: 150 g rice vermicelli noodles; 148 g hoisin sauce; 60 g smooth peanut butter; 15 g sambal; 28 g rice vinegar; 2 klíčky garlic; 60 ml warm water; 6 ks shallots; roasted peanuts; olive oil; 450 g large shrimp; 1 ks lime; 1 ks carrot; 2 ks Thai chili peppers; 5 g mint; 5 g cilantro; 6 g Thai basil; lettuce leaves; rice paper; Spam can; 14 g granulated sugar; 15 ml hot water; 30 ml lime juice; 30 ml fish sauce; 1 ks cucumber

#spring rolls#peanut sauce#shrimp#rice paper#Joshua Weissman

Learn how to prepare fresh Vietnamese spring rolls with two delicious fillings: shrimp or crispy Spam. Served with a creamy peanut hoisin sauce and a tangy dipping sauce, these rolls combine vibrant herbs, crunchy vegetables, and refreshing rice vermicelli for a perfect light meal or appetizer.

Ingredients extracted via AI

150 g rice vermicelli noodles148 g hoisin sauce60 g smooth peanut butter15 g sambal28 g rice vinegar2 klíčky garlic60 ml warm water6 ks shallotsroasted peanutsolive oil450 g large shrimp1 ks lime1 ks carrot2 ks Thai chili peppers5 g mint5 g cilantro6 g Thai basillettuce leavesrice paperSpam can14 g granulated sugar15 ml hot water30 ml lime juice30 ml fish sauce1 ks cucumber

Procedure generated via AI

Soak 5 to 6 ounces of rice vermicelli noodles according to package instructions—usually about 6 minutes—then immediately rinse under cold water or soak in ice water to cool. Drain thoroughly.
Make the peanut hoisin sauce by whisking together 1/2 cup hoisin sauce, 1/4 cup smooth peanut butter, 1 tablespoon sambal or your favorite chili sauce, 2 tablespoons rice vinegar (yuzu rice vinegar works well), 2 pressed garlic cloves, and 1/4 cup warm water until smooth.
Prepare crispy shallots by peeling 6 to 8 shallots and thinly slicing them to less than 1/4 inch thickness using a mandoline. Fry the slices in a shallow layer of oil over medium-high heat, stirring gently with chopsticks until the bubbling subsides and they turn golden brown. Remove immediately and drain on paper towels. Let cool completely.
In a large pot, bring water to a boil. Add aromatics like shallot or ginger if desired. Add 1 pound peeled and deveined shrimp, cover, then turn off the heat and let shrimp steam for 3 to 4 minutes. Quickly transfer shrimp to ice water to chill, then cut in half.
In a medium bowl, combine 1 to 2 julienned carrots, 1 to 2 thinly sliced Thai chili peppers, 1/4 cup torn mint leaves, 1/4 cup torn cilantro leaves, 1/4 cup torn Thai basil leaves, and a bit of grated lime zest. Mix well.
Dip a round rice paper wrapper into warm water for 2 to 3 seconds and place it on a board. Layer with lettuce leaves of your choice, a portion of vermicelli noodles, the carrot-herb mixture, more lettuce, and the halved shrimp. Fold the right side of the rice paper toward the center, then the left side, and roll tightly.
For the Spam version, slice Spam into 1/4-inch thick slices, then cut each slice in half lengthwise into rectangles. Fry in a pan over medium heat with some oil for 2 minutes on each side. Optionally, brush with hoisin sauce and caramelize briefly with a torch for a glossy finish. Set aside.
Prepare the nuoc cham dipping sauce by dissolving 1 tablespoon sugar in 1 tablespoon hot water, then adding 2 tablespoons lime juice and 2 tablespoons fish sauce. Stir in sliced Thai chili peppers and mix well.
For the green spring roll variation, slice cucumber into thin strips resembling pappardelle noodles using a mandoline or knife. Soak rice paper, place on a board, and arrange 4 cucumber strips evenly; press lightly. Add lettuce, vermicelli noodles, carrot-herb mixture, a splash of nuoc cham, more lettuce, a generous handful of fried shallots, and finally the crisp glazed Spam.
Roll the right side of the rice paper, then the left, and roll tightly from bottom to top. Serve and enjoy your fresh spring rolls with Spam and nuoc cham flavors.