How to Special Yummy Mike&#39;s Vietnamese Spring Rolls

Devin Rose

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How to Special Yummy 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.

I was worried when I moved here that I wouldn't find a good viet place, but Mike's spring rolls, pho, and banh mi are the real deal.

The prices are also great for a college student like me.

Drain on paper towels, and serve with Spring Roll Sauce (Nuoc Mam).

You can cook Mike's Vietnamese Spring Rolls using 34 ingredients and 19 steps. Here is how you cook that.

Ingredients of Mike's Vietnamese Spring Rolls

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

Note: The spring rolls may be made ahead, and frozen, and then fried when thawed.

Spring rolls may be kept in fridge until ready to fry too, up to a day or two in advance.

This traditional Vietnamese Spring Roll recipe (gỏi cuốn) is a fresh and healthy recipe, full of veggies, lean meat, and shrimp so you can chow down with less guilt :).

Made from just rice and water, the rice paper (bánh tráng) could be easily used for lots of other things.

Mike's Vietnamese Spring Rolls instructions

Chop all vegetable ingredients and chill in refrigerator until ready to assemble wraps..
Dethaw shrimp and place in fridge until ready to assemble wraps..
Boil Rice Vermicelli as per manufacturer directions minus one minute boil time..
Strain water from Vermicelli but do not rinse..
Add all ingredients in the Rice Vermicelli section to the base of the pot you boiled your Rice Vermicelli in..
On a low heat, add Rice Vermicelli into those ingredients and gently stir until well mixed..
Allow Vermicelli to cool down slightly..
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..
Heat a larger plastic bowl with 2" water in the microwave until hot..
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..
Pull wrap out immediately and place evenly on a cutting board..
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..
Gently but snugly fold the bottom half of the wrap upwards over the vegetables then fold the right and left sides inward..
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..
Repeat this process for all 12 wraps..
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..
Chill well until ready to serve..
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!.
Authors Note: You can serve these wraps either fresh or fried..

Fill a large bowl with warm water.

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.

Spring rolls are good for a snack, lunch, dinner, or at any time of the day, more so if you are eating them fresh.

I mean if they are not deep-fried like the other types of spring rolls.