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Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, mike's vietnamese spring rolls. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Great recipe for Mike's Vietnamese Spring Rolls. 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.

Mike's Vietnamese Spring Rolls is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Mike's Vietnamese Spring Rolls is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have mike's vietnamese spring rolls using 34 ingredients and 19 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Vietnamese Spring Rolls:

1. Get ● For The Rice Vermicelli
2. Make ready as needed Rice Vermicelli
3. Prepare 8 oz Rice Vermicelli
4. Get 3 tbsp Pureed Squeezable Garlic
5. Take 2 tbsp Olive Oil
6. Take 2 tbsp Hoisin Sauce
7. Take 1 1/2 tbsp Thai Kitchen Premium Fish Sauce
8. Prepare 1/4 cup Fresh Thai Basil [chopped]
9. Make ready 1 tbsp Chopped Fresh Mint [chopped]
10. Prepare 1 tsp Sesame Oil
11. Get 1 tbsp Ginger [chopped]
12. Prepare 1 tbsp Soy Sauce
13. Prepare 1 tsp Red Pepper Flakes
14. Make ready 1 tsp Onion Powder
15. Prepare 1/2 tsp Black Or White Pepper
16. Take 1 each Extra Thai Basil & Mint [optional]
17. Prepare 1 large Pot With Lid
18. Get 1 Strainer
19. Make ready Vegetables
20. Take 1 cup Each: Shreadded Cabbage Or Lettuce - Bean Sprouts - Cilant
21. Prepare 1/2 cup Sliced Diakon Radishes
22. Prepare 3 tbsp Chopped Ginger
23. Prepare 1/3 cup Jalapeño Peppers [or other thai peppers - fine chop]
24. Take Seafood
25. Prepare 1 lb Pre-Cooked Chilled Large or Miniature Shrimp
26. Make ready Spring Roll Wrapers
27. Prepare 12 9" Spring Roll Wraps
28. Prepare 1 large Bowl Hot Water
29. Get ● For The Condiments
30. Make ready 1 Bottle Sweet Chili Sauce
31. Get 1 Bottle Soy Sauce
32. Make ready 1 Bottle Hoisin Sauce
33. Prepare 1 Bottle Hot Mustard
34. Take as needed Thai Basil Leaves

Be as creative as you can and personalize the ingredients according to preference and availability. Course Appetizer, Finger Food, Main Course, Snack. These fresh and healthy Vietnamese spring rolls are made with shrimp, vegetables, herbs, and rice noodles wrapped in rice paper. Serve the spring rolls with peanut sauce, n ước chấm, or hoisin sauce.

Instructions to make Mike's Vietnamese Spring Rolls:

1. Chop all vegetable ingredients and chill in refrigerator until ready to assemble wraps.
2. Dethaw shrimp and place in fridge until ready to assemble wraps.
3. Boil Rice Vermicelli as per manufacturer directions minus one minute boil time.
4. Strain water from Vermicelli but do not rinse.
5. Add all ingredients in the Rice Vermicelli section to the base of the pot you boiled your Rice Vermicelli in.
6. On a low heat, add Rice Vermicelli into those ingredients and gently stir until well mixed.
7. Allow Vermicelli to cool down slightly.
8. 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.
9. Heat a larger plastic bowl with 2" water in the microwave until hot.
10. 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.
11. Pull wrap out immediately and place evenly on a cutting board.
12. 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.
13. Gently but snugly fold the bottom half of the wrap upwards over the vegetables then fold the right and left sides inward.
14. 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.
15. Repeat this process for all 12 wraps.
16. 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.
17. Chill well until ready to serve.
18. 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!
19. Authors Note: You can serve these wraps either fresh or fried.

In Vietnamese, fresh spring rolls made with rice paper are called g ỏi cuốn, translating to "salad rolls" (gỏi is means "salad" and cuốn means "to coil" or "to roll"). Drain on paper towels, and serve with Spring Roll Sauce (Nuoc Mam). Note: The spring rolls may be made ahead, and frozen, and then fried when thawed. Spring rolls may be kept in fridge until ready to fry too, up to a day or two in advance. Gỏi cuốn, Vietnamese spring roll, fresh spring roll, spring roll, or rice paper roll, is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in Vietnamese bánh tráng (commonly known as rice paper or cold roll).

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