Spring Rolls 2 Ways

From the creator

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 ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 🔪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 o

Published 2023-03-30 · Watch on YouTube ↗
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