How to Prepare Favorite Mike's Vietnamese Spring Rolls
Hey everyone, it's Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Prepare Homemade Mike's Vietnamese Spring Rolls. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Mike's Vietnamese Spring Rolls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mike's Vietnamese Spring Rolls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mike's Vietnamese Spring Rolls is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mike's Vietnamese Spring Rolls estimated approx 35 mins.
To get started with this particular recipe, we must prepare a few ingredients. You can have Mike's Vietnamese Spring Rolls using 34 ingredients and 19 steps. Here is how you can achieve that.
It's a good idea to purchase two bags of Spring Roll Wrapers for practice rolls or any leftover filling. Be careful not to overstuff your rolls and wrap gently but tightly.
Ingredients and spices that need to be Get to make Mike's Vietnamese Spring Rolls:
- ● For The Rice Vermicelli
- as needed Rice Vermicelli
- 8 oz Rice Vermicelli
- 3 tbsp Pureed Squeezable Garlic
- 2 tbsp Olive Oil
- 2 tbsp Hoisin Sauce
- 1 1/2 tbsp Thai Kitchen Premium Fish Sauce
- 1/4 cup Fresh Thai Basil [chopped]
- 1 tbsp Chopped Fresh Mint [chopped]
- 1 tsp Sesame Oil
- 1 tbsp Ginger [chopped]
- 1 tbsp Soy Sauce
- 1 tsp Red Pepper Flakes
- 1 tsp Onion Powder
- 1/2 tsp Black Or White Pepper
- 1 each Extra Thai Basil & Mint [optional]
- 1 large Pot With Lid
- 1 Strainer
- Vegetables
- 1 cup Each: Shreadded Cabbage Or Lettuce - Bean Sprouts - Cilant
- 1/2 cup Sliced Diakon Radishes
- 3 tbsp Chopped Ginger
- 1/3 cup Jalapeño Peppers [or other thai peppers - fine chop]
- Seafood
- 1 lb Pre-Cooked Chilled Large or Miniature Shrimp
- Spring Roll Wrapers
- 12 9" Spring Roll Wraps
- 1 large Bowl Hot Water
- ● For The Condiments
- 1 Bottle Sweet Chili Sauce
- 1 Bottle Soy Sauce
- 1 Bottle Hoisin Sauce
- 1 Bottle Hot Mustard
- as needed Thai Basil Leaves
Steps to make Mike's Vietnamese Spring Rolls
- Chop all vegetable ingredients and chill in refrigerator until ready to assemble wraps.
- Dethaw shrimp and place in fridge until ready to assemble wraps.
- Boil Rice Vermicelli as per manufacturer directions minus one minute boil time.
- Strain water from Vermicelli but do not rinse.
- Add all ingredients in the Rice Vermicelli section to the base of the pot you boiled your Rice Vermicelli in.
- On a low heat, add Rice Vermicelli into those ingredients and gently stir until well mixed.
- Allow Vermicelli to cool down slightly.
- Authors Note: You also have the option of mixing Vermicelli and seasonings and all vegetables together for quicker and easier constriction. However, the layered technique [shown above] offers far more flavor and allows you to omit any vegetables certain guests may not find desirable.
- Heat a larger plastic bowl with 2" water in the microwave until hot.
- Place one Spring Roll Wrap in hot water for 13 to 18 seconds. 13 seconds works great for me. Be careful with these wet wraps since they can tear easily.
- Pull wrap out immediately and place evenly on a cutting board.
- Place Rice Vermicelli on the wrap and add each of your vegetables [except shreadded cabbage or lettuce] and shrimp. Don't pile it in too thick or your wrap won't roll properly.
- Gently but snugly fold the bottom half of the wrap upwards over the vegetables then fold the right and left sides inward.
- Gently but snugly roll up the rest of the wrap until sealed. Slightly wet down wrap with hands after it's sealed and place on a no stick surface or tinfoil.
- Repeat this process for all 12 wraps.
- Place all wraps on a serving plate covered with shreadded cabbage or lettuce. Repeat layer if stacking your wraps so they don't stick to one another.
- Chill well until ready to serve.
- Garnish wraps with leftover chopped vegetables and serve with soy sauce, a pre-fabed peanut sauce, a quality fish sauce and a spicy Thai Chili sauce! Siracha works great!
- Authors Note: You can serve these wraps either fresh or fried.
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So that's going to wrap this up with this exceptional food Step-by-Step Guide to Make Award-winning Mike's Vietnamese Spring Rolls. Thanks so much for your time. I'm confident you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!