Happy Summer!

Fresh Summer Rolls or better known as fresh spring rolls are here! A very delightful Vietnamese appetizer or dish to make. I'll be showing you my take on it and what I like to add into my spring rolls. We will make two versions today: One with fried tofu and the other one is the classic shrimp and pork one. And yes! We will be eating these with the classic hoisin-peanut dipping sauce. Once of my favorite dipping sauce to go with spring rolls. I'll be using the fresh tofu I made from the previous recipe/video I put out since it's the perfect texture and size to be put in the spring rolls. The amazing thing about fresh spring rolls is you have the freedom to put whatever herbs, vegetables, and protein you like. Yes, you can also cook the protein however you like. You can pan sear them instead of boiling them etc etc. So have fun and happy cooking! Hoping you all stay cool and healthy wherever you are :)

Special shoutout to Spoons and Beyond for reaching out and providing me with the amazing cutting board and cooking spoons. They make all their high quality products by hand. Their products are hand-sanded and handcrafted, finished with food safe mineral oil. They make them to last since there is nothing more annoying than having your cooking utensils break in the middle of cooking or have them be replaced often. Check out their instagram and Etsy shop here:
INSTAGRAM: https://www.instagram.com/spoonsandbeyond/
ETSY: https://www.etsy.com/shop/SpoonsAndBeyond

WRITTEN RECIPE W/ DETAILED INSTRUCTIONS HERE:
http://chawjcreations.com/2020/07/22/fresh-spring-rolls-fried-tofu-shrimp-pork-version/

FRESH TOFU VIDEO HERE: https://youtu.be/hqnXzspvNSI

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INGREDIENTS:
---HOISIN-PEANUT SAUCE---
1 cup hoisin (310g)
1 cup water (250ml)
1/3 cup creamy peanut butter (110g)
2 tsp sugar (12g)
1 tbsp distilled vinegar (18g)
1 tbsp shallot chopped (10g)
2 tsp sambal oelek (12g) [more or less]
Crushed roasted peanuts to garnish (up to 2-3 Tbsp)
---TOFU---
Extra firm tofu (pat dried)
3 Tbsp to 1/4 cup teriyaki sauce (I used Yoshida's)
Oil to fry
---BOILED PORK---
1.5 lbs pork tenderloin (or meat of choice)
2 liters of water
2 tsp mushroom seasoning (Po Lo Ku brand)
1 Tbsp salt
2 garlic cloves (smashed)
1 lemongrass (smashed)
---SHRIMP---
20-25 shrimps (w/ shell and head on)
---HERBS/VEGETABLES---
Thai Basil
Mint
Lá Tía Tô or Vietnamese Perilla leaf
Cilantro
Chives
Shredded carrots
Beansprouts
Lettuce leaf
---OTHERS---
Rice wrappers (Large size)
16oz bag dried vermicelli noodles (small size noodles)
Warm water to soak the rice paper
NOTE: Fresh spring rolls are best consumed the day of. Putting them in the fridge overnight will cause the rice paper and vermicelli noodles to harden. The rice paper may also break while they sit. Best of luck.
Boiling the pork and shrimp keeps the spring roll light and refreshing. You have the option to pan fry if you desire.
#Vietnamesefood #Southeastasianfood
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My name is Cindy Her and I have been cooking and baking for quite a long time now! Hmong food culture and tradition is dear to my heart and I wanted to keep our roots intact somewhere. So this is why I started this channel to keep me and you connected to the Hmong culture. I hope you all learn a little bit about the Hmong food culture and try out these recipes! As always, happy cooking :)
-Cindy Her [C.HerCreations]