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Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mike's vietnamese spring rolls. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce.

Mike's Vietnamese Spring Rolls is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Mike's Vietnamese Spring Rolls is something that I’ve loved my whole life.

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

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

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

Seal roll by moistening edge with water. 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. 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).

Steps 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.

Like other spring roll dishes, they are believed to have an origin in China and were introduced to Vietnam by Chinese immigrants although the gỏi cuốn has been modified to suit local tastes. How do you roll a Vietnamese spring roll? A general rule to wrapping spring rolls is to add less filling than you think. Layer your filling ingredients in horizontal lines and add more layers from the bottom up. To roll, wrap up your spring roll similar to a burrito: fold in the left and right sides towards the middle and fold up the bottom flap, and keep rolling in an upwards motion.

So that’s going to wrap this up with this special food mike's vietnamese spring rolls recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!