Two-Style Spring Rolls

Name: Two-Style Spring Rolls
Ingredients: 450 g shrimp; 150 g salt; 185 g rice vermicelli noodles; 230 g carrot; 50 g rice vinegar; 20 g sugar; 1 štvrť hlávky cabbage; 1 red bell pepper; 1 cucumber; 1 basil; 1 mint; 1 cilantro; 100 g hoisin sauce; 30 g peanut butter; 8 g garlic; 8 g ginger; 5 g sesame oil; 130 g water; 1 olive oil; 100 g shiitake mushrooms; 225 g pork; 30 g soy sauce; 50 g oyster sauce; 1 egg; 50 g spring onion; 15 g ketchup; 25 g fish sauce; 25 g sambal chili sauce; 5 g cornstarch; 13 spring roll rice paper

#spring rolls#shrimp#rice vermicelli#sauce#Brian Lagerstrom

Discover two delicious versions of spring rolls: fresh shrimp rolls filled with crisp vegetables and herbs, and crispy fried rolls bursting with a savory pork and mushroom filling. Served with a flavorful sweet and spicy dipping sauce, this recipe offers a satisfying contrast of textures and flavors.

Ingredients extracted via AI

450 g shrimp150 g salt185 g rice vermicelli noodles230 g carrot50 g rice vinegar20 g sugar1 štvrť hlávky cabbage1 red bell pepper1 cucumber1 basil1 mint1 cilantro100 g hoisin sauce30 g peanut butter8 g garlic8 g ginger5 g sesame oil130 g water1 olive oil100 g shiitake mushrooms225 g pork30 g soy sauce50 g oyster sauce1 egg50 g spring onion15 g ketchup25 g fish sauce25 g sambal chili sauce5 g cornstarch13 spring roll rice paper

Procedure generated via AI

Fill two medium pots with water and bring them to a boil over high heat.
Add 100 g of salt to the first pot, then add 1 pound of large shell-on shrimp. Poach the shrimp at about 175 °F (80 °C) for 4 minutes. Remove the shrimp, drain well, and chill in the refrigerator.
Add 50 g of salt to the second pot, then add 110 g of rice vermicelli noodles. Soak them in the hot water for about 4 minutes until tender. Drain, rinse under cold water, cut into shorter pieces, and drain on paper towels.
Prepare pickled carrot by grating 180 g of carrot into thin strips. Add 10 g salt, 20 g sugar, and 20 g rice vinegar. Mix well and let it sit for 5–10 minutes to soften and absorb the flavors.
Thinly slice a quarter head of purple cabbage, cut the red bell pepper into strips, and peel and quarter the cucumber. Remove the seeds from the cucumber quarters and cut them into strips similar in thickness to the bell pepper.
Gather fresh herbs: large basil leaves, mint, and cilantro.
Make the dipping sauce by mixing 100 g hoisin sauce, 30 g peanut butter, 3–5 g grated garlic, 3–5 g grated ginger, 30 g rice vinegar, 5 g sesame oil, and 30 g water until smooth.
Soften a 23 cm (9-inch) rice paper sheet by dipping it into room-temperature water for 5 seconds, then place it on a plate.
Arrange 5–6 peeled, poached shrimp cut horizontally into flat pieces onto the rice paper. Next to the shrimp, layer cucumber, bell pepper, cabbage, pickled carrot, cooked noodles, and herbs (cilantro, mint, basil), followed by a leaf of green lettuce.
Roll the rice paper around the filling, then add a second rice paper sheet soaked for 10 seconds and roll tightly to seal.