Updated: Oct 27
Today we're taking on classic Vietnamese spring rolls (also known as Gỏi Cuốn in Vietnamese) and refreshing them with THREE different varieties of our #microgreens - Micro Cilantro, Micro Arugula and Micro Chef's Blend. Whether you're a novice or pro at making spring rolls, you're going to love our take on this traditional recipe. We even laid out the steps for a traditional peanut sauce dip that is super creamy and delicious. Do it once, and this will become a recipe you revisit over and over again, as we have done with this beloved, personal family recipe!
Ingredients for Spring Rolls:
1 pack of Rice Paper (also known as Bánh Tráng in Vietnamese / Spring Roll Paper)
1 bag Bean Sprouts
1 lb. Shrimp, de-veined and no tails
1 head of Romaine lettuce
1 bag of Vermicelli Rice Noodles (also known as Bún in Vietnamese)
2 Cucumbers, julienned
1 batch of fresh Thai Basil Leaves (stems removed)
BrightFresh Micro Cilantro
BrightFresh Micro Chef’s Blend
BrightFresh Micro Arugula
Ingredients for Peanut Sauce: Combine all ingredients in a bowl and mix thoroughly until you get a creamy thick sauce.
3 tbsp. Hoisin Sauce (Lee Kum Kee brand)
¾ cup Peanut Butter (Smooth)
1/3 cup Water
½ cup Crushed Peanuts
½ tsp. Sesame Oil
1 tbsp. Granulated Sugar
2 tbsp. Lime Juice (freshly squeezed)
4-5 tsp. Soy Sauce (Kikkoman brand)
1 Garlic Clove, minced
1 tsp. Chili Garlic Sauce (Huy Fong Foods brand)
Method for Spring Rolls:
1. For the Shrimp, buy frozen, deveined shrimp with tails off. If you prefer fresh shrimp, peel shells and tails off, de-vein and clean. Bring another pot of water to a boil and cook the shrimp for about 8 minutes or until fully cooked.
2. For the Vermicelli Rice Noodles, bring a pot of water to a boil and cook rice noodles for about 8-10 minutes. When ready, drain and rinse under cool water. Set aside.
3. Prep your Veggies:
Wash and slice Cucumbers, julienne-style.
Wash your Bean Sprouts and place into a bowl.
Wash and chop Romaine Lettuce into three sections (remove end first).
Wash and remove stems from the fresh Mint and Thai Basil leaves.
Set everything aside, along with your choices of BrightFresh Microgreens.
4. For the Rice Paper, you’ll set them at the table raw, place a bowl of room-temp water (that’s large enough to dip the rice paper) next to it. We used a container specifically made to hold and dip rice paper (you can find these at an Asian market if interested!)
How to roll Spring Rolls:
There is no one way to do this, but here are our recommendations for starters! :)
Take a rice paper and dip it in your bowl of water until every inch has been covered by water. Then place flat on your plate.
Layer in all the greens first. (We like to put our Microgreens as the bottom layer to have them visible through the rice paper when complete!)
Grab a small handful of rice noodles and place on top.
Layer 3-4 pieces of pork belly, then 3-4 pieces of shrimp.
Lastly, roll! Fold over both edges on the left and right side. Next, fold the edge closest to you away from you to cover the ingredients. Finally, continue and roll all the way through until sealed.
These spring rolls are the reward after all your hard work! Believe us, it's so worth it!
COOK WELL. EAT WELL. WITH BRIGHTFRESH!