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 DS-01® Daily Synbiotic!

FULL RECIPE AND INSTRUCTIONS:
CRISPY SPRING ROLL: https://www.brianlagerstrom.com/recipes/crispy-spring-rolls
FRESH SPRING ROLL: https://www.brianlagerstrom.com/recipes/fresh-spring-rolls

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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?tw=BRIANL
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
3-5g/1 small clove grated garlic
3-5g 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 2-3oz 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 med-large 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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