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Very Easy Vietnamese Spring Rolls

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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Spring Rolls

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

  1. In a bowl, submerge noodles in boiling hot water for 3-5 mins. If not using vermicelli follow timing on package

  2. Pick Leaves & set aside

  3. Break down into 4in sections stems attached

  4. Remove Core, Shred and set aside

  5. Cut & Set aside

  6. Cut & set aside

  7. Cut top and bottom off. Break down into 4 inch sections, then cut them into 8 part wedges

  8. In warm water, soak one sheet of rice paper for 3-5 seconds. DO NOT OVER SOAK!!!!!

  9. Place sheet on flat surface and layer 1/8th each of the veggies and noodles on the bottom 3rd of the wrap.

  10. 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!


Peanut Sauce

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

  1. Combine all ingredients in blender and mix until fully incorporated

  2. If sauce is too thick, add just enough water to get to BBQ sauce consistency

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