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!
☕Like this content and want to show support? Buy me a “coffee” here: https://ko-fi.com/brianlagerstrom
????MY GEAR:
SPRING ROLL SHEETS: https://amzn.to/3KaVj3H
JULIENNE PEELER: https://amzn.to/40ErM7Z
3QT SAUCIER: https://amzn.to/42KbhsT
SMALL SAUCE POT: https://amzn.to/42JPYYq
FOOD PROCESSOR: https://amzn.to/3jF5LT2
INSTANT READ THERMOMETER: https://www.thermoworks.com/ThermoPop?tw=BRIANL
BOWL: https://amzn.to/36j8SL6
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
**DISCLAIMER: Some links in this description may be affiliate links. If you buy these products using these links I’ll receive a commission.
I do the 2nd version often. But instead of frying I bake them. I think it works even better. For sure it's less greasy. BTW- I use exactly the same brand of sheets.
You should try some seasoned fish sauce for dipping that first spring roll. It's the traditional condiment for vietnamese style sommer rolls you're making here.
That let’s eat this thing song is a BANGER
"And, then, the lid goes on."
You remembered, this time!
Also, those crispy spring rolls remind me of lumpia
Hey Bri, if you put the soaked rice paper on a clean (*slightly damp) tea towel it makes it a lot easier to roll 🙂
What if you cooked the rice noodles in the shrimp water for extra flavor?
How do you get rid of your used cooking oil? I avoid frying so much because it's such a PITA to deal with the oil afterwards… I've made salad rolls several times (and variants with beef or chicken as well) and rolling certainly get easier after you've done it a few times and refine the technique. Totally worth the effort though. Cheers!
I grew up in a suburb of Houston, Tx called Spring Branch. We had a restaurant called the “Empress,” their Chinese style wheat flour egg rolls/spring rolls were spectacular..fat, huge, dry ish, bubbly crispy, redolent with five spice, very finely shredded dark greens, not pasty gray cabbage, and I swear, they were the very best. I’ve never had any that come remotely close..I know one trick is to stir fry the ingredients first and press out hard all the moisture, then fluff and re season to fill the wrappers, but..I sure do miss those!
nice thumbnail
Was that Elden Ring reference intentional??
Love your work, my guy!
Brian, I love you bro, but one is called a spring roll, and the other is called a SALAD roll ????
Loved your pad thai recipe
Thats how hmong people make egg rolls. Lmao
Our man is close to a MILLION!!! ❤ Love these, it's been ages since I wrapped up a rice roll, gonna give it a try this weekend. Fish, seafood and vegetables, that's what we eat during the Easter lent. Fits perfectly. Thank you for another awesome video.
Instead of a mandoline for the cabbage, you can use a regular veggie peeler. Makes nice thin cabbage strips with hardly any effort.
I like egg rolls and spring rolls, but I LOVE Lumpia!
Just in time! For the first time, was thinking to try to make Spring Rolls this weekend. By the way we have 'Sigara Böreği' deep fried or in the oven in Turkey. It looks just like Spring Rolls but the filling is totally different and pastry is phyllo pasty. Filling either feta cheese and mint or feta cheese, egg (raw) and fresh parsley or minced meat and onion + black pepper as spice, or potatoes and onion + dried sweet chili pepper + black pepper as spice.
Vietnamese spring rolls are a textural marvel. If you want even more crunch, you could mix some chopped roasted peanuts into the sauce.
They're also great for gluten free people (where's the shot of Lorn eating and doing a happy dance Bri?) since the wrapper and noodles aren't wheat based.
The first ones are one of my most favorite things I've ever stuffed in my face hole. No pho will be eaten without them.
i love evenly combined messes
This reminds me of my favorite type of Vietnamese-style fried spring rolls. We always have to get both the fried and fresh springs rolls – so different but they're each the best of both worlds.
Any carrot alternatives? I'm allergic to fresh carrots :/
can we get a thai yellow curry video? good work as always!
I like to chop the herbs very finely and mix them into the rice noodles, along with sesame oil. Also you can roll into 2 compartments to achieve a tight roll. Add initial fillings, roll the rice paper over once, add the remaining fillings and continue rolling the rest of the way
Brian you’re using Morton salt I see, worth mentioning if people use Diamond to use twice as much
how does this guy never use the mandolin guard! Bry, please!!
That cross section though
Looks so delicious. The sauces look amazing too.
The style of spring roll that's served cool in those transparent wrappers is really not my bag. Those rice skins have a really weird texture for me that I can't get past. I love the fried kind though and that second recipe looks mega dope.
Did a search, and you have never done pancit and lumpia. Both very popular wherever there is a Navy base. I make what I think is very good pancit. Would like to see this,
FYI: You can use the rice paper for the deepfried roll too, most vietnamese families just do that as far as I know. Using pastry for frying is more chinese as far as I know