Two recipes plus sauces for Spring Rolls one fresh and one crispy. Go to https://seed.com/brian and use code BRIAN at checkout for 15% off your first month’s supply of @seed’s DS01® Daily Synbiotic!

FULL RECIPE AND INSTRUCTIONS:
CRISPY SPRING ROLL: https://www.brianlagerstrom.com/recip...
FRESH SPRING ROLL: https://www.brianlagerstrom.com/recip...

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MY GEAR:
SPRING ROLL SHEETS: https://amzn.to/3KaVj3H
JULIENNE PEELER: https://amzn.to/40ErM7Z
3QT SAUCIER: https://amzn.to/42KbhsT
SMALL SAUCE POT: https://amzn.to/42JPYYq
FOOD PROCESSOR: https://amzn.to/3jF5LT2
INSTANT READ THERMOMETER: https://www.thermoworks.com/ThermoPop...
BOWL: https://amzn.to/36j8SL6


INGREDIENTS:
FRESH SPRING ROLL (makes 6)
Salt
1lb/.5kg large shell on raw shrimp (i’m using 12/15 eazy peel shrimp)
110g/4oz rice vermicelli
180g/1 large carrot, shredded (I use my julienne peeler for this)
20g or 2Tbsp sugar
20g or 1 1/2Tbsp rice vinegar
¼ head purple cabbage, thinly shredded (i slice thinly on a mandoline)
1 extra large red bell pepper, julienned
4 mini cucumbers, julienned
Fresh herbs: basil, mint, cilantro
12 pieces of spring roll rice paper (2 per roll)
Green leaf lettuce

SAUCE
100g or 1/3c hoisin
30g 2Tbsp peanut butter
35g/1 small clove grated garlic
35g about 1/2Tbsp grated ginger
30g or 2Tbsp rice vinegar
5g or 1tsp sesame oil
30g or 2Tbsp water

Whisk to combine.


CRISPY SPRING ROLL (makes 12)
75g or 23oz rice vermicelli (soaked for 20 minutes, drained, and cut)
Olive oil (or peanut oil)
100g or 1 1/4c mushrooms, small diced
Salt
225g/.5lb raw shrimp
225g/.5lb ground pork
30g or 2Tbsp soy sauce
50g or 3Tbsp oyster sauce
5g or 1sm clove garlic, grated
1 egg
10g or 3Tbsp cilantro, chopped
50g or 1/2c scallion bottoms, thinly sliced
50g or ⅓ medium carrot, shredded
2qt or 2L neutral oil (or enough to fill a heavy bottomed medlarge sauce pot no more than halfway full of oil)
Spring roll pastry

CHILI SAUCE
100g or 1/2c water
5g or 1sm clove garlic, grated/minced
5g or 1/2Tbsp ginger, grated/minced
25g or 1.5Tbsp fish sauce
50g or 3Tbsp rice vinegar
65g or 1/3c sugar
25g or 2Tbsp sambal (garlic chili sauce)
15g or 1Tbsp ketchup
2 Tbs Cornstarch slurry (5g/2t cornstarch stirred into 25g/1.5Tbsp water)


CHAPTERS
0:00 Intro
0:15 Fresh Vietnamese spring roll
6:56 Staying regular with Seed (ad)
8:00 Crispy spring roll
14:25 Let’s eat this thing


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