Hello everyone, I am Amanda. Welcome to Amanda Tastes.
Recently, we have had the fresh weather and feeling of spring
so we naturally want to eat something light and fresh.
Today, we are going to make different types of Vietnamese spring rolls.
Before making the spring rolls,
we will first make some sauces,
because Vietnamese spring rolls have somewhat bland fillings.
The flavor mostly relies on the sauce.
Today, we will make two kinds of sauce.
The first is spicy and sour.
First, take some limes.
Cut them in half and squeeze the juice out.
It's best to use lime and not lemon;
Limes have a pretty unique flavor.
Next, cutting the garlic.
I used one solo garlic (pearl garlic).
Mince it very finely.
Slice the chili pepper into thin rings.
Then in a bowl, combine the sugar, fish sauce,
Minced garlic,
Chili peppers,
the lime juice
Do not add all of it at once!
Add some and taste the sauce,
and adjust to your preferences.
Add a little bit of water to dilute the sauce.
Now, put the completed sour and spicy sauce
into the fridge to chill for a while
to let the flavors mix.
Now we will make the second flavor: peanut hoisin sauce.
Chop up the cilantro.
Take some cooked and peeled peanuts
and chop them finely.
In a bowl, add peanut butter and hoisin sauce.
You can get hoisin sauce at most (Asian) supermarkets.
Then add a little fish sauce
and mix these two sauces together first.
Then slowly add cold water to dilute the sauce and mix.
Add the water bit by bit,
mixing it well in between.
When it is a runnier consistency like this,
Add in some of the minced garlic.
Mix well
Sprinkle with parsley
and crushed peanuts
After making the sauces,
We can prepare fillings for the spring rolls
Boil a pot of water with two slices of ginger.
Then add the prawns in to cook.
We have already removed the sand veins from the prawns.
Cook for a few minutes
After the prawns are cooked, quickly take them out
and chill them in ice water.
Peel the prawns
You can save the heads and shells for later
and use them to make shrimp sauce.
Add the starch noodles into a bowl
and pour in boiling water
Let it soak for a while to soften them.
Now, we will cook some chicken.
Boil another pot of water
with two slices of ginger
Place the chicken breasts into the pot
Simmer them for about 8-10 minutes
Then remove the chicken breasts
Let them cool a little bit
Now, we will fry the tofu.
After cutting the tofu into flat cubes,
Add some oil in a pan
Fry the tofu until browned on both sides.
Prawns, chicken, and tofu
I made these three versions of filling today.
You can just choose one to make.
Tear the cooled chicken breast into small pieces.
Next, we will prepare some other fillings
Julienne the carrots into thin strips.
Cut the cucumber into halves first
Remove the seeds
We don't want the moisture from the seeds
because it would make the filling too wet.
Julienne the cucumbers.
Pinch off the roots of the mung bean sprouts.
Slice some small radishes thinly.
After preparing, we are ready to make the spring rolls.
These Vietnamese spring roll wrappers are translucent.
One by one,
wet them before using them.
The water should not be too hot:
Close to room temperature is fine.
When the wrapper is a little more flexible
but not too soft, we can start making the spring roll.
Put it on the cutting board
On the side close to you,
place some carrot, cucumber,
some of the softened starch noodles,
cilantro,
and some mint leaves
Here, I used cilantro and mint leaves
but you can use any herbs.
Basil also works well.
Roll the spring roll once.
Then add some of the shredded chicken.
Fold over the two sides
and continue to roll.
Try to roll it tightly.
Having the two layers
separating the ingredients
looks nicer.
Next, we will prepare the shrimp rolls.
Just like before,
start with a wet wrapper.
Add some bean sprouts and lettuce.
I removed the stalks of the lettuce
because they would feel too hard in the filling.
Add some starch noodles
If they're too long, you can cut them.
Add some basil
Just like before, you could use cilantro or mint leaves.
Roll it once.
Add three prawns.
Fold over the two sides.
Just like before
Rolling it in two layers will show the prawns,
making the roll look nicer.
Continue to roll.
When it's wrapped, it's done.
Finally, we will make the tofu roll, which is vegetarian.
Add some radishes.
Bean sprouts
Starch noodle
The fried tofu
Roll forward once.
Then add some cilantro leaves, mint leaves,
basil, or whichever herb you like.
Fold over the two sides.
And roll.
This way of rolling shows off the herbs.
Again, this makes the roll more attractive.
Thus, the chicken, shrimp, and tofu rolls;
Three different spring rolls are finished.
Paired with the sauces we made earlier,
They are ready to serve.
For the filling in these Vietnamese spring rolls,
You can add whatever you like.
The key is to pair them well with the sauces.
That's the end of today's program.
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See you next time. Byebye.