Make Fresh Spring Rolls Like a Vietnamese Chef

Summary by Krater

Natasha demonstrates how to make fresh Vietnamese spring rolls with homemade shrimp, vermicelli rice noodles, crisp vegetables, and two easy dipping sauces: a traditional Vietnamese dipping sauce and a shortcut peanut sauce using store-bought ginger dressing and peanut butter.

From the video

Answers: How do you make Vietnamese spring rolls and dipping sauces at home?

• Vietnamese spring rolls preparation
• Boiling shrimp for spring rolls
• Cooking vermicelli rice noodles
• Julienning vegetables
• Rolling spring rolls with rice paper
• Traditional Vietnamese spring roll dipping sauce
• Shortcut peanut dipping sauce

Ingredients

• 1 lb shrimp
• 1 tbsp garlic salt
• 1/2 tsp black pepper
• 1 bay leaf
• 8 cups cold water
• 3 to 4 oz vermicelli rice noodles or angel hair rice noodles
• 3 to 4 garden cucumbers or English cucumber
• 2 carrots
• 15 leaves butter lettuce
• 1/2 small bunch fresh cilantro
• 1/3 cup water (for dipping sauce)
• 1/4 cup fish sauce
• 1/4 cup granulated sugar
• 2 tbsp lime juice
• 2 tsp rice white vinegar
• 2 tsp garlic chili sauce
• 2 garlic cloves
• 1 tbsp shredded carrot
• 1 tbsp sesame oil
• 1 cup Newman's Own Ginger Dressing
• 2 heaping tbsp creamy peanut butter

What it concludes

• Boiling shrimp yields a much better taste than other methods.
• Using a serrated knife is easiest and fastest for slicing shrimp lengthwise.
• Leaving cucumber skins on provides extra crunch.
• Removing the thick stem from lettuce makes it easier to roll the spring rolls.
• Submerging rice paper in warm water for 10 to 15 seconds makes it soft and pliable without over-soaking.
• Keeping spring rolls covered while working prevents the rice paper from drying out.