Recipe: At Home Mike's Vietnamese Spring Rolls

Recipe: At Home Mike's Vietnamese Spring Rolls Delicious, fresh and tasty.

Mike's Vietnamese Spring Rolls. Great recipe for Mike's Vietnamese Spring Rolls. It's a good idea to purchase two bags of Spring Roll Wrapers for practice rolls or any leftover filling. Be careful not to overstuff your rolls and wrap gently but tightly.

Homemade fresh spring rolls (also called summer rolls) are super easy to make and require very little "cooking".

It's more of like an assembly than anything.

One of the most popular dishes at Vietnamese restaurants are shrimp spring rolls with peanut dip.

You can have Mike's Vietnamese Spring Rolls using 34 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Mike's Vietnamese Spring Rolls

1. It’s of ● For The Rice Vermicelli.

2. Prepare of as needed Rice Vermicelli.

3. It’s 8 oz of Rice Vermicelli.

4. Prepare 3 tbsp of Pureed Squeezable Garlic.

5. You need 2 tbsp of Olive Oil.

6. Prepare 2 tbsp of Hoisin Sauce.

7. You need 1 1/2 tbsp of Thai Kitchen Premium Fish Sauce.

8. Prepare 1/4 cup of Fresh Thai Basil [chopped].

9. It’s 1 tbsp of Chopped Fresh Mint [chopped].

10. Prepare 1 tsp of Sesame Oil.

11. Prepare 1 tbsp of Ginger [chopped].

12. You need 1 tbsp of Soy Sauce.

13. It’s 1 tsp of Red Pepper Flakes.

14. It’s 1 tsp of Onion Powder.

15. Prepare 1/2 tsp of Black Or White Pepper.

16. You need 1 of each Extra Thai Basil & Mint [optional].

17. It’s 1 of large Pot With Lid.

18. It’s 1 of Strainer.

19. Prepare of Vegetables.

20. You need 1 cup of Each: Shreadded Cabbage Or Lettuce - Bean Sprouts - Cilant.

21. It’s 1/2 cup of Sliced Diakon Radishes.

22. You need 3 tbsp of Chopped Ginger.

23. You need 1/3 cup of Jalapeño Peppers [or other thai peppers - fine chop].

24. It’s of Seafood.

25. You need 1 lb of Pre-Cooked Chilled Large or Miniature Shrimp.

26. You need of Spring Roll Wrapers.

27. You need 12 of 9" Spring Roll Wraps.

28. It’s 1 of large Bowl Hot Water.

29. It’s of ● For The Condiments.

30. Prepare 1 Bottle of Sweet Chili Sauce.

31. Prepare 1 Bottle of Soy Sauce.

32. Prepare 1 Bottle of Hoisin Sauce.

33. It’s 1 Bottle of Hot Mustard.

34. You need as needed of Thai Basil Leaves.

If you're ever eating in a Vietnamese restaurant you'll see many folks ordering this wonderful appetizer.

Vietnamese spring rolls are fresh because they're wrapped with rice paper, filled with fresh herbs.

Find the best Spring Rolls near you on Yelp - see all Spring Rolls open now and reserve an open table.

I'm Vietnamese, I think this's just a other type of spring roll, the traditional one is rolled with dried rice paper, minced meat, egg and some vegetable like carrot, mushrooms, fungus and the indispensable component is something we called "mien", "mien" seems like a type of dried rice noodle, it's very easy to find it in Vietnam.

Mike's Vietnamese Spring Rolls instructions

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. Dont 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 its 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 dont 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..

Gỏi cuốn, Vietnamese spring roll, fresh spring roll, spring roll, or rice paper roll, is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in Vietnamese bánh tráng (commonly known as rice paper or cold roll).

Like other spring roll dishes, they are believed to have an origin in China and were introduced to Vietnam.

Drain in a colander and run under cold water until cool.

Place about a heaped tablespoon of filling onto a wrapper.

Fold like an envelope and roll up, sealing with the spring roll glue.