Make your own fresh spring rolls at home! Easy, healthy, and you can eat as many as you want! These are made with my homemade Vietnamese ham, tofu, and shrimp.
very warm water
For the filling:
rice vermicelli noodles(cooked accordingly to the package)
1 pound of shrimp(deveined with the shell on)
Vietnamese ham(click here for my homemade recipe)
green leaf lettuce
saw tooth coriander(optional)
For the peanut sauce:
1/2 cup plus 1 Tbsp of hoisen sauce
1/4 cup of creamy peanut butter
1 Tbsp of sugar dissolved in 1/2 cup of very warm water
1/2 tsp of garlic powder
chopped peanuts for garnish
*you may double the recipe
For the sweet and sour fish sauce:
1/2 cup of sugar dissolved in 1/2 cup plus 1 Tbsp of very hot water
1/3 cup of fish sauce
3 cloves of chopped garlic
1 Tbsp of ground chili paste
some sliced Thai chili peppers
some carrots sliced julienne(optional)
Start off by making your dipping sauces.
To make the peanut sauce:
To make the sweet and sour dipping sauce:
*Make sure you have all of your fillings, herbs, and veggies in front of you before you begin to assemble.
How to assemble your spring rolls:
NOTES: Fresh spring rolls do not refrigerate well. The rice paper will become tough and hard, when cold. Make sure you always use very warm water for best results. You do not have to use a wooden board to roll your spring rolls. Personally, it just works better for me because I feel that the wooden boards soak up the water from the rice paper better, so it makes for easier rolling.
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Recipes from EatNowAndCryLater
I just finished eating a shrimp salad roll for the first time for lunch. It was awesome! Came here to see how to make them!