Mike's Vietnamese Spring Rolls
Mike's Vietnamese Spring Rolls

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, mike's vietnamese spring rolls. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Mike's Vietnamese Spring Rolls is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Mike's Vietnamese Spring Rolls is something which I have loved my whole life. They’re fine and they look wonderful.

Spring rolls are my absolute favorite Vietnamese food. Apparently, people have different versions of the dipping sauce. In our family (and yes, we're Vietnamese), we make a peanut-hoisin dipping Nutritional Information.

To get started with this recipe, we have to prepare a few ingredients. You can cook mike's vietnamese spring rolls using 34 ingredients and 19 steps. Here is how you can achieve that.

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

Easy Vietnamese Pork and Shrimp Spring Rolls with fresh spring roll wrappers. The first thing that we missed eating at home were Vietnamese fresh spring rolls. We just can't get enough of these fresh Vietnamese spring rolls. Daniel walks through how to make Vietnamese Spring Rolls (Gỏi cuốn).

Instructions to make Mike's Vietnamese Spring Rolls:
  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.

I had the chance to take some basic cooking lessons with local chefs. This was one of the dishes we took on. I have been eating spring rolls my whole life. but it tasted so good in Vietnam. 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. And me oh my, they are hea-ven-ly…and so much healthier than their Chinese deep-fried counterparts!

So that’s going to wrap it up for this special food mike's vietnamese spring rolls recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!