How to make fresh spring rolls

Hi guys, it's Sob. In this video, I'm going to show you guys how to make homemade fresh spring rolls. It has been a highly requested video over on my YouTube channel, so I'm finally getting around to doing that for you guys. And it's very easy to make. It's healthy, they're delicious, although it's usually served as an appetizer at restaurants. I like to eat it as dinner. I'll have like five or six of them in one sitting and I'm stuffed. You know, you don't feel like a complete cow after For me, I like to use now tofu, Vietnamese ham, and also shrimp in mine. I used to use pork belly in my spring rolls, but of course that's kind of fatty. So I started omitting that altogether. So instead, I've replaced pork belly with tofu. I used to really hate tofu. I used to be really confused when eating it. And I used to be like, okay, take a bite. Okay, tofu. Like, what is it? What are you? Are you like an egg? Are you like meat? Because you're really the texture of you, or you're kind of confusing. So yeah, so yeah, it's really easy to make really healthy, filled with lots of fresh herbs. But I hope you guys enjoyed the video. Don't forget to check out my other tutorial for my homemade Vietnamese ham. First, I'm going to show you guys how to make the dipping sauces. I added my hoisin sauce and peanut butter into a food processor. And I'm just going to pulse this all the while I'm also adding in my sugar water, just a little bit of sugar with some water just to smooth it out along with a little bit of garlic powder and just puree until smooth. Taste check it, make sure it's yummy. It's all to taste, really it is. And then dump it into something with a lid. I like to use mason jars for this. And now I know it seems a little bit runny to you, but it's the perfect consistency for me. It should be slightly thinned out, but thick enough to where you should take your finger onto the back of the spoon and it should all just stay and hold its shape. Set this aside and I'll show you how to make the sweet and sour fish sauce. Into my measuring cup, I'm adding in some sugar along with some very hot water and you just want to stir this until all the sugar has dissolved and then add in your fish sauce. Mix well. Then you want to squeeze in some lime. I know you're going to ask, can I use vinegar? The answer is yes. I don't know how much. I usually use one lime, maybe a little bit more depending on how juicy it is. Add in some chopped garlic. Stir and then taste check. Use my measurements as a guideline. Everyone has different tastes and then once it's to your liking, go ahead and add in your chili peppers. I'm using fresh chili here and if I had ground chili paste, I would add some of that in as well, but I don't have that, but that's okay. And just stir well and then again, just put it into something with a lid. This stores or keeps in the fridge for quite some time. Put this aside and I will show you how to work on the spring rolls. You will need some cooked vermicelli noodles. All the packages are different. You might not have an angry looking Vietnamese woman on your cover like I do, but make sure you follow the directions on whatever package you have. I will also be using some tofu, some bean sprouts, some lettuce, some sawtooth coriander, which looks just like this, and some mint and cilantro. Now for the shrimp, I've boiled these already, deveined with the shell on. That's how you keep it nice and flat and then you just want to basically split it in half and then after that, that's when you want to remove the shell and that's it. It's easy peasy and just continue with the rest of your shrimp and then just set them aside. And for the tofu, you just want to cut them in half and then cut each half into thirds and you want them to be just about this size. And I also cut up my ham the same size as the tofu. Now for the rice paper today, I'm using the Three Ladies brand. You want to start off by taking one piece and completely submerging it into some very, very warm water. Try to make it as even as possible. Don't keep it for too long. A quick dip and then remove it. Tap off any excess water and place it on a clean wooden board that has not touched any meat or anything like that. You want to make sure you're really safe and then just take your hand and smooth it out and then we're going to start with the assembly. So in the middle, we're going to place some lettuce, my sawtooth coriander, some mint. Again, all these veggies are nice and clean, have been washed and dried in my salad spinner. I'm also going to add in some cilantro and I forgot to add in my, what do you call that? Bean sprouts, but I do that in the next one. And then you want to add in your cooked rice vermicelli noodles. And then I'm going to add on the side of my veggies, I'm going to go and add in my slices of homemade Vietnamese ham and then my shrimp right next to it. And then I'm going to layer my tofu right on top of the ham. I did two pieces of ham, two pieces of tofu. Well, what do you know? I guess I did remember to add in my bean sprouts. I'm now, I'm adding in my bean sprouts and then make sure you have enough rice paper to completely roll over your veggies and noodles. Once you've covered that part, you want to give it another tight roll over and then you want to bring in the sides right before you start rolling up your shrimp. Now, the reason you put the shrimp last is for presentation reasons. You can really put in whenever you want. It's just so that to make sure that the shrimp shows. See, it's nice and pretty and you're done. So to show you one more time, I'm adding again my cleaned lettuce right in the middle, kind of. I'm adding in my mint and there's no real order to this. As long as you put the lettuce first and then the noodles last on top of all of your veggies and herbs, I find that it's easier to roll and it keeps everything compact and nice and tight. Here, I'm just adding in some more cilantro and now my fresh bean sprouts, which I finally remembered. And again, like I said, top it off with your noodles. Now, for my second row, again, I'm adding in my homemade ham along with some tofu, two of each. And for the final row, I'm going to add in three pieces of shrimp and then again continue to roll just like I said before, up and over, over your herbs and your veggies. Get it nice and tight and then right after you've rolled over your ham and your tofu, you want to bring in the sides and then just continue to roll over your shrimp and you're good to go. I hope you guys make some tonight. Don't forget to check out my other video for my homemade Vietnamese ham. Click on the picture above. Thanks for watching.