EASY SUMMER ROLLS ????
RECIPE (2 servings, 15 minutes prep time)
Tofu:
-200g firm tofu
Cut into sticks.
Fry in oil until browned.
-1 Tbsp each soy sauce and hoisin sauce
-1 Tsp chili sauce
Mix and pour over the tofu.
Fry until nicely glazed
Else:
-1 cucumber
-3 carrots
-fresh parsley or coriander + lettuce
-8-10 rice papers
Finely slice the veggies.
Dip the rice paper in warm water and add the filling.
Roll like a burrito by folding over the sides first and then rolling the king side over.
Peanut sauce:
-1/2 cup (120g) peanut butter
-1/8 cup (30ml) each soy sauce and rice vinegar
-2 Tbsp maple syrup
-1 Tsp chili oil
-1 Tsp fresh ginger and garlic
MIX and add water to thin it out.
Fresh Spring Rolls Recipe with Best Dipping Sauce
These homemade fresh Vietnamese Spring Rolls are easy to make and perfect for summer gatherings or a light dinner tonight. You’ll love the Spring Roll dipping sauce.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Vietnamese Spring Rolls Recipe Ingredients:
►1 lb Large Shrimp (21-25 count), peeled and deveined (keep the shells)
►3 oz Vermicelli Rice Noodles
►1/2 Butter Lettuce (15 leaves)
►2 Carrots, peeled and julienned
►1/2 English Cucumber julienned (or 3 small cucumbers)
►1 cup Cilantro sprigs
►15 Round Rice Paper Sheets (8.5” diameter)
Vietnamese Springroll Dipping Sauce:
► 1/3 cup water (preferably filtered)
► 1/4 cup fish sauce (three crabs brand)
► 1/4 cup granulated sugar, or to taste
► 2 Tbsp lime juice (freshly squeezed from 1 lime)
► 2 tsp rice wine vinegar
► 2 tsp chili garlic sauce, or to taste (more will make it spicier)
► 1 garlic clove, grated of finely minced
► 2 tsp sesame oil
► 1 tbsp shredded carrot
Peanut Dipping Sauce:
► 1 cup sesame ginger dressing (Newmans Own brand)
► 2 heaping Tbsp peanut butter
???? PRINT RECIPE HERE:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:40 How to cook shrimp
1:22 How to cook rice noodles
2:08 Cutting shrimp and veggies
3:52 Hydrating rice sheets
4:25 How to assemble spring roll
6:17 Making the traditional sauce
7:12 Making a two-ingredient sauce
7:51 Taste test
10:04 Behind the scenes dab training
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#natashaskitchen #springrolls #dinner
Vegan Vietnamese Spring Rolls - Gỏi cuốn chay
VEGAN VIETNAMESE SPRING ROLLS (Gỏi cuốn chay) ????✨
If there’s a food I can eat any time on any day, it’s gotta be spring rolls. It’s so healthy, easy to make, and reminds me so much of home. An explosion of flavor in one bite, which is heightened with a peanut hoisin sauce ???? ????
✨Save this post to make later and tag a friend you like to make it with ????
For the full recipe, go to the link in my bio, or go to:
Vegan Spring Rolls Recipe | Vietnamese Thai Rice Paper Rolls + Peanut Sauce
This is one of my all time favourites! Whether you call it rice wraps, fresh rolls, Thai or Vietnamese spring rolls, I will teach you how to make this amazing vegan recipe together! I will give you the confidence to make this dish from start to finish even including 2 amazing (and EASY) dipping sauces! Remember to like, comment, and subscribe so you won't miss a single episode!
These will go perfect with a nice hot bowl of VEGAN PHO ;)
Rice Wraps, Spring Rolls, Fresh Rolls, Rice Paper Rolls Ingredients:
- rice wrap paper
- extra firm tofu
- English cucumber
- mung bean or vermicelli noodles
- fresh Thai basil
- fresh mint
- red or green leaf lettuce
- cilantro
- salt and pepper
Peanut Sauce Ingredients:
- 2 generous tbsp peanut butter
- splash of coconut milk
- 1 tbsp of tamari or soy sauce
Spicy Soy Sauce Ingredients:
- tamari or soy sauce
- couple sprigs of cilantro
- green onion
- crushed chilli (or Asian chilli)
- splash of toasted sesame oil
Rice Wrap / Fresh Rolls Directions:
1. Start with the ingredient that takes the longest to cook/prep. In this case, its the tofu. Dry your extra firm tofu with a paper towel and slice into sticks
2. season the tofu and cook in a 375F for 35-40min
3. to prep your noodles, bring a pot of water to boil. once boiling, take the pot off the heat and let the noodles soak for 3-5min. Then stop it from overcooking by cooling it down with cold water
4. start washing your greens in a sink full of cold water
5. dry your greens and herbs after they are washed and set them aside
6. once all your ingredients are prepped and ready to go, dip your rice paper onto a plate of water for about 30 sec.
7. spread your rice paper on a cutting board and place in your prepped ingredients.
8. to roll, take the flap closest to you and fold over. Then tuck it in and roll it once. Then tuck in both sides, and complete the roll. That's it!
Dipping Sauce Directions:
1. for the peanut sauce, place ingredients into the blender and blend on high speed. If your sauce is too runny, add more peanut butter. If its too thick, add more milk.
2. for the spicy soy sauce, place the ingredients in a bowl and mix!
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Wil Yeung is a wedding and commercial photographer and videographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me on my channel for episodes on photography, entrepreneur motivation, and to learn to cook with absolute confidence!
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