Vietnamese Fresh Spring Rolls 2 Ways

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Alex Herbig

Joshua Weissman's Spring rolls

5 to 6 oz Rice Vermicelli Noodles

Round Rice Paper Sheets

subheading: Peanut Sauce:

½ cup (148 g) Hoisin Sauce

¼ cup (60 g) Smooth Peanut Butter

1 Tbsp (15 g) Sambal Sauce

2 Tbsp (28 g) Rice Vinegar

2 Cloves Garlic, grated

¼ cup (60 ml) Warm Water

Handful Toasted Peanuts, crumbled

subheading: Fried Crispy Shallots:

6 to 8 Shallots, peeled and thinly sliced

Frying Oil

Salt

subheading: Shrimp Spring Roll:

Water

Shallots, halved (optional)

Ginger, halved (optional)

1 lb Peeled & Deveined Shrimp

Herb Salad

Rice Paper Sheets

Lettuce

Vermicelli Noodles

subheading: Herb Salad:

1 to 2 Julian Carrots, peeled

1 to 2 Thai Chiles, thinly sliced

¼ cup (5 g) Mint, torn

¼ cup (5 g) Cilantro, torn

¼ cup (6 g) Thai Basil, torn

Zest 1 Lime

subheading: Spam Spring Roll:

1 Can Classic Spam, sliced

Oil

Hoisin Sauce (optional)

1 Cucumber, sliced

Round Rice Paper

Lettuce

Vermicelli Noodles

Herb Salad

Fried Shallots

subheading: Nước chấm Dressing:

1 Tbsp (14 g) Granulated Sugar

1 Tbsp (15 ml) Hot Water

2 Tbsp (30 ml) Lime Juice

2 Tbsp (30 ml) Fish Sauce

3 Cloves Garlic, thinly sliced

2 Thai Chiles, thinly sliced

Note: Ingredients may have been altered from the original.

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