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Ingredients and seasonings required in make

1. Prepare 10 Fresh spring roll wrappers
2. Prepare 50 grams Cellophane noodles (dried)
3. Prepare 5 Green salad leaves (such as lettuce)
4. Use 10 leaves Shiso leaves
5. Prepare 1 several stalks Chinese chives
6. Prepare 100 grams Parboiled chicken or pork
7. Prepare 1/2 bag Bean sprouts
8. Take 1 bunch Herbs (such as cilantro)
9. Use 1 Herbs (such as mint or basil) (optional)
10. Prepare 5 Boiled shrimp
11. Use 100 grams ◯ Unsweetened peanut butter
12. Prepare 2 tbsp ◯ Raw cane sugar
13. Prepare 1 tbsp ◯ Fish sauce
14. Prepare 1/2 tsp ◯ Doubanjiang
15. Use 1 ◯ Crushed peanuts (optional)

Keep rolling, tucking, and enclosing until you get a fully wrapped spring roll. Cut the rolled spring rolls into desired length, or serve as is. Whisk together the peanut sauce ingredients. Make sauce: Heat peanut oil in a small saucepan over moderate heat.

Instructions to make Vietnamese Fresh Spring Rolls with Peanut Sauce:

1. Prepare the ingredients: Rinse the vegetables. Trim the tough stem from the shiso leaves, and remove the stringy root ends from the bean sprouts.
2. Prepare either the shredded parboiled chicken or sautéed finely sliced pork by lightly seasoning in fish sauce (not listed).
3. Boil the bean thread noodles as instructed, then cut into appropriate lengths. Chop the Chinese chives into thirds.
4. Slice the shrimp in half as shown.
5. Fill a bowl with water (not listed above) and immerse the wrapper, one at a time, then place it on a dampened cloth.
6. Tear a leaf of lettuce in half, place it on the dampened wrapper, then add the shiso, bean sprouts, bean thread noodles, meat, and herbs on top.
7. Wrap the ingredients with the lettuce.
8. Wrap the fillings tightly wrapped in lettuce with the spring roll wrapper.
9. Like this.
10. Add the shrimp and Chinese chives, and roll them up. Place the shrimp with their stripes facing down, so that they'll show when wrapped up.
11. Here they are wrapped. Look how appetizing they are, with the slices of shrimp showing under the clear wrapper.
12. Repeat Steps 5-11 for the other rolls.
13. Combine all of the ◯ ingredients, then dilute to your desired consistency with water (not listed). I use about 3 tablespoons water. I recommend this peanut butter.
14. This is the consistency I recommend. If you don't have unsweetened peanut butter, the sweetened kind is fine. If using sweetened peanut butter, reduce the added sugar to about 1 tablespoon.
15. You could also use store-bought sweet chili sauce (imported from Thailand), but I strongly recommend the peanut sauce.
16. Serve it with Vietnamese Namasu (sweet pickles) with Peanut Saucefor a more authentic meal. https://cookpad.com/us/recipes/152691-vietnamese-style-namasu (see recipe)
17. This is a photo taken of the fresh spring rolls I had in Vietnam at a food stall They served the peanut sauce with namasu (sweet pickles). It was delightful.
18. When I make these fresh spring rolls at home, I make a ton, and eat them up in place of a salad.
19. Done and ready to serve!

Whisk in water, peanut butter, hoisin, tomato paste, and sugar and bring to a simmer. Fry until garlic is golden brown. Add the broth, sugar, peanut butter, and hoisin sauce, and whisk to dissolve the peanut butter. Simply add your peanut butter, soy sauce, lime juice, sriracha, sugar, and hot water into a bowl, and whisk it until it's smooth and creamy! Let's get to rolling these babies up, shall we?

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