Two recipes plus sauces for Spring Rolls – one fresh and one crispy. Go to https://seed.com/brian and use code BRIAN at checkout for 15% off your first month’s supply of @seed’s DS-01® Daily Synbiotic!
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FRESH SPRING ROLL (makes 6)
Salt
1lb/.5kg large shell on raw shrimp (i’m using 12/15 eazy peel shrimp)
110g/4oz rice vermicelli
180g/1 large carrot, shredded (I use my julienne peeler for this)
20g or 2Tbsp sugar
20g or 1 1/2Tbsp rice vinegar
¼ head purple cabbage, thinly shredded (i slice thinly on a mandoline)
1 extra large red bell pepper, julienned
4 mini cucumbers, julienned
Fresh herbs: basil, mint, cilantro
12 pieces of spring roll rice paper (2 per roll)
Green leaf lettuce
Bring two pots of water to a boil. Add a LOT of salt to one of the pots. Water should taste salty like the sea. Add shrimp, remove pot from heat, and allow to poach for 4 minutes (off heat). Transfer to a paper towel lined plate/tray to drain then move to the fridge to cool.
In the second boiling pot of water, turn off heat then add about half as much salt as you did for the shrimp followed by the rice vermicelli. Allow to soften in the hot water for 4 minutes, drain and rinse with cold water. Cut a few times to prevent clumping then transfer to paper towel to dry a bit.
To quickly pickle the carrots, add shredded carrots to a bowl along with 10g salt, 20g sugar, and 20g rice vinegar. Toss to coat, then allow to marinate for 5-10min.
Soak 1 sheet of rice paper in room temp water for 5 seconds. Place on plate and build by layering 2 shrimp (sliced horizontally), a few pieces of cucumber & bell pepper, pinch of cabbage, pinch of carrots, pinch of soaked noodles, herbs, & a piece or two of lettuce. Wrap as shown @5:14. Finish by rolling in a second skin of rice paper that has been soaked for 10 secs.
SAUCE
100g or 1/3c hoisin
30g 2Tbsp peanut butter
3-5g/1 small clove grated garlic
3-5g about 1/2Tbsp grated ginger
30g or 2Tbsp rice vinegar
5g or 1tsp sesame oil
30g or 2Tbsp water
Whisk to combine.
—
CRISPY SPRING ROLL (makes 12)
75g or 2-3oz rice vermicelli (soaked for 20 minutes, drained, and cut)
Olive oil (or peanut oil)
100g or 1 1/4c mushrooms, small diced
Salt
225g/.5lb raw shrimp
225g/.5lb ground pork
30g or 2Tbsp soy sauce
50g or 3Tbsp oyster sauce
5g or 1sm clove garlic, grated
1 egg
10g or 3Tbsp cilantro, chopped
50g or 1/2c scallion bottoms, thinly sliced
50g or ⅓ medium carrot, shredded
2qt or 2L neutral oil (or enough to fill a heavy bottomed med-large sauce pot no more than halfway full of oil)
Spring roll pastry
Cover vermicelli with water to soak for 20 minutes.
Add saute pan over medium high heat. Add a squeeze of oil followed by mushrooms & a pinch of salt. Stir to combine and saute until the’ve lost their water & are browned. Transfer to a bowl to cool while you prep the other ingredients.
Add shrimp and pork to a food processor and process until shrimp is mostly broken down and the meats are combined. Stop before it becomes a paste.
Add meat combo into a bowl with the mushrooms along with soy sauce, oyster sauce, garlic, egg, cilantro, scallions, carrots, and drained and cut rice noodles. Mix to combine.
Heat medium-large sauce pan over medium-high heat and add in about 2qt high smokepoint neutral oil. Temp should be 350F/175C.
Lay down 1 piece of spring roll pastry in a diamond shape (corner pointing towards your body) and add about 75g of the meat filling near the bottom corner. Roll as shown @12:18. Use a cornstarch slurry to seal.
Drop spring rolls into oil (carefully away from your body) working in 2 batches. Fry for 5-6 minutes until golden brown and crisp, flipping over after about a minute. Allow to cool for 10 minutes.
CHILI SAUCE
100g or 1/2c water
5g or 1sm clove garlic, grated/minced
5g or 1/2Tbsp ginger, grated/minced
25g or 1.5Tbsp fish sauce
50g or 3Tbsp rice vinegar
65g or 1/3c sugar
25g or 2Tbsp sambal (garlic chili sauce)
15g or 1Tbsp ketchup
2 Tbs Cornstarch slurry (5g/2t cornstarch stirred into 25g/1.5Tbsp water)
Add to a small sauce pan: water, garlic, ginger, fish sauce, vinegar, sugar, sambal and ketchup and bring to a boil. Cook down to reduce by about half (about 5 minutes) then stir in cornstarch slurry and bring back to a boil.
CHAPTERS
0:00 Intro
0:15 Fresh Vietnamese spring roll
6:56 Staying regular with Seed (ad)
8:00 Crispy spring roll
14:25 Let’s eat this thing
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