Updated: Dec 10, 2020
When I was a kid, I was obsessed with comic books. One day while stalking the aisles of Comic Relief in my hometown Flint, Mi, I noticed something interesting on the shelves. A VHS tape with an obviously home printed cover that read Dragon Ball. That was my first introduction to Asian culture. I quickly became obsessed with all things Asian and especially Japanese. It's no surprise then, that when I decided to switch careers and enter the culinary scene, it would be heavily influenced by the tremendous amount of cultural influence I absorbed. Vietnamese Spring Rolls or Nama Harumaki in Japanese are something, when seen, appear to have been taken straight from the pages of manga. The vibrant uncompromised colors don't disappoint the senses once consumed. They have an indescribable crunch and refreshing juiciness you would never think could come from raw vegetables. It's also amazing that you can essentially use anything in your fridge to make them. Goes along perfectly with this current theme of use what you have available. the recipe here is Vegan friendly, however, if you want to go more traditional, you can also add split poached shrimp. Chicken or beef are sometimes used as well. Here's a step by step recipe to making what I'm sure will be one of your families go to Fridge Raider Favorites! Enjoy, and from my family to yours, Bon Appetit and See you next time!
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Yield: 4 servings
Rice Noodle (Vermicelli) 2 oz
Basil ½ Bunch
Cilantro ½ Bunch
Red Cabbage (Shredded) 1 Cup
Carrot (Matchstick Cut) 1 Each
Yellow Pepper (Julienne) 1 Each
Medium Cucumber (Cut into 1/8 wedges) 1 Each
Rice Paper Sheets (12 Inch) 8 Each
In a bowl, submerge noodles in boiling hot water for 3-5 mins. If not using vermicelli follow timing on package
Pick Leaves & set aside
Break down into 4in sections stems attached
Remove Core, Shred and set aside
Cut & Set aside
Cut & set aside
Cut top and bottom off. Break down into 4 inch sections, then cut them into 8 part wedges
In warm water, soak one sheet of rice paper for 3-5 seconds. DO NOT OVER SOAK!!!!!
Place sheet on flat surface and layer 1/8th each of the veggies and noodles on the bottom 3rd of the wrap.
Roll the veggies and noodles until you get into the last ¼ of the wrap. Now tuck the edges into the wrap and finish rolling. Repeat for the remaining wraps ONE AT A TIME!
Yield: 10 oz
Ginger (Grated) 1 Tsp
Garlic (Minced) 1 Tsp
Hoisin ½ Cup
Sesame Oil ½ Tsp
Lime Juice 1 Tsp
Peanut Butter ¼ Cup
Rice Wine Vinegar 2 Tsp
Fish Sauce (Soy Sauce or Aminos) 2 Tbsp
Tepid Water ¼ Cup
Combine all ingredients in blender and mix until fully incorporated
If sauce is too thick, add just enough water to get to BBQ sauce consistency