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Mike's Vietnamese Spring Rolls Recipe

Mike's Vietnamese Spring Rolls Recipe
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Cooking Time : 35 minutes
Serving : 6
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Prepare the ingredients before making Mike's Vietnamese Spring Rolls in your home. Then, follow these steps below to serve Mike's Vietnamese Spring Rolls for your family or friends.

Ingredients: Mike's Vietnamese Spring Rolls

  • Rice Vermicelli
  • 8 oz Rice Vermicelli
  • 3 tbsp Pureed Squeezable Garlic
  • 2 tbsp Olive Oil
  • 2 tbsp Hoisin Sauce
  • 1 1/2 tbsp Thai Kitchen Premium Fish Sauce
  • 1/4 cup Fresh Thai Basil [chopped]
  • 1 tbsp Chopped Fresh Mint [chopped]
  • 1 tsp Sesame Oil
  • 1 tbsp Ginger [chopped]
  • 1 tbsp Soy Sauce
  • 1 tsp Red Pepper Flakes
  • 1 tsp Onion Powder
  • 1/2 tsp Black Or White Pepper
  • 1 each Extra Thai Basil & Mint [optional]
  • 1 large Pot With Lid
  • 1 Strainer
  • Vegetables
  • 1 cup Each: Shreadded Cabbage Or Lettuce - Bean Sprouts - Cilantro - Sliced Carrots - Sliced Green Onion Tops - Sliced Purple Onions
  • 1/2 cup Sliced Diakon Radishes
  • 3 tbsp Chopped Ginger
  • 1/3 cup Jalapeño Peppers [or other thai peppers - fine chop]
  • Seafood
  • 1 lb Pre-Cooked Chilled Large or Miniature Shrimp
  • Spring Roll Wrapers
  • 12 9" Spring Roll Wraps
  • 1 large Bowl Hot Water
  • Condiments
  • 1 Bottle Sweet Chili Sauce
  • 1 Bottle Soy Sauce
  • 1 Bottle Hoisin Sauce
  • 1 Bottle Hot Mustard

How to Make Mike's Vietnamese Spring Rolls

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Mike's Vietnamese Spring Rolls in your home by yourself.

    Step 1
  • Chop all vegetable ingredients and chill in refrigerator until ready to assemble wraps.
  • Step 2
  • Dethaw shrimp and place in fridge until ready to assemble wraps.
  • Step 3
  • Boil Rice Vermicelli as per manufacturer directions minus one minute boil time.
  • Step 4
  • Strain water from Vermicelli.
  • Step 5
  • Add all ingredients in the Rice Vermicelli section to the base of the pot you boiled your Rice Vermicelli in.
  • Step 6
  • On a low heat, add Rice Vermicelli into those ingredients and gently stir until well mixed.
  • Step 7
  • Allow Vermicelli to cool down slightly.
  • Step 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.
  • Step 9
  • Heat a larger plastic bowl with 2" water in the microwave until hot.
  • Step 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.
  • Step 11
  • Pull wrap out immediately and place evenly on a cutting board.
  • Step 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.
  • Step 13
  • Gently but snugly fold the bottom half of the wrap upwards over the vegetables then fold the right and left sides inward.
  • Step 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.
  • Step 15
  • Repeat this process for all 12 wraps.
  • Step 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.
  • Step 17
  • Chill well until ready to serve.
  • Step 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!
  • Step 19
  • Authors Note: You can serve these wraps either fresh or fried.
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