Vietnamese Fresh Spring Rolls

Vietnamese Fresh Spring Rolls are one of the most delicious and healthful foods to be made, and Amporn will show you how simple it is to make this dish. Today, you get the special treat of a ghost-writer-guest-poster, whose identity shall only be revealed with the final step of the preparation of the delicious Vietnamese Fresh Spring Rolls.


Ingredients for the sauce:
1) 3 Tbsp Hoisin Sauce
2) 3 Tbsl water
3) 2 Tbsp fish sauce
4) 2 Tbsp lime juice
5) 4 cloves minced garlic

Ingredinets:
1) 1/2 Lb. cooked shrimps
2) 1 package spring roll wrappers
3) 1 package extra firm tofu
4) 1 cucumber , thinly sliced
5) 15 sprigs cilantro leaves
6) 1 cup Thai basil leaves
7) 1 cup shredded carrot
8) 3 rolls vermicelli noodle
9) 4 green onion
10) 5-8 stems green leaf lettuce

Preparation for the sauce.Here is Hoisin sauce.
First, chop the garlic. Everything is better with garlic, and spring rolls are no exception.
Mix the garlic with hoisin sauce.


Add a little water, and stir that in as well.

Coarsely grind some peanuts, and stir them in as well, as much for taste as texture.

Clean your shrimp, removing shell and tail.

Cook your shrimp in a pan of water, quickly but thoroughly.

Drain your shrimp and set them aside.



Slice your tofu into moderately thin and narrow pieces.

Cook the tofu in a pan of boiling water, for 5 to 10 minutes.
Cook your vermicelli noodles in a larger pot of boiling water, no more than 5 minutes.

Be careful not to overcook the vermicelli noodles.

Drain the noodles, and set them aside.

Slice your vegetables, carrots shredded. cucumbers cut into thin and narrow strips, and chives cut into 1 inch lengths.

Wash and prepare your greens.

Wash and clean your Thai basil.

Arrange and organize all of the spring roll ingredients, you're now ready to prepare your wrappers.





Bring a pan of water up to simmer.

Drop a wrapper into the water for a moment, only a few seconds is enough.

Pull the water-softened wrapper out of the pan, and spread it on a similar-sized plate.

Start with a piece of lettuce, a strip of tofu and some shrimp.

Layer on the basil and cilantro.

Layer on the vermicelli noodles and shredded carrots and a slice of cucumber.

First lay the sides up and over the begin the roll.

Flip the front up and over, and carefully roll it all together.

Voila! A perfect roll!

Slice it in half to reveal the fresh and tasty deliciousness inside.


Artfully arrange them to be served with the Hoisin sauce.

Sliced in half makes sure that nobody eats them too fast, because they're just so delicious. Enjoy your Vietnamese Fresh Spring Rolls, from David Oleski!

Northern noodles with shrimp curry Sauce

Northern noodles with shrimp curry Sauce or Khao Soy : Khao Soi :ข้าวซอย " in Thai. I made Khao Soy for our lunch today. I used dried noodles. If you have egg noodle on hand would be great for this recipe. I try to use turmeric powder in the dish. This is very good Thai dish I want to recommend you to try it. If you see in the menu any Thai restaurant, you would try to order this. This is not frequently served in Western Thai restaurants. I am sure you would love to have it again. Khao Soy is typically a rich gravy poured over soft noodles, then topped with the same noodles but crispy but I didn't fry the noodles put on top of the dish but it still tastes good.

Ingredients:
1) 20 medium shrimps
2) 1 Tbsp curry powder
3) 1 tsp turmeric powder
4) 3" length ginger
5) 3/4 Tbsp palm sugar
6) 4 Tbsp fish sauce
7) 2 cup coconut milk
8) 3 Tbsp red curry
9) 2 cups water
10) 4 Tbsp lime juice
11) 2 coils dried noodles.
12) 2 Tbsp canola oil

For the side dish:
shallots
sprigs cilantro
1 package sour mustard

Preparation:
1) Peel shrimp and pat to dry.
2) Red curry paste and coconut milk.
3) Wash all vegetables. Set aside.
4) Peel ginger skin and thinly slice.
5) Grind ginger in the mortar.

6) Add red curry into the mortar then crush until well blend.

7) In a pot, heat canola oil on medium heat.
8) When the oil is hot add crushed red curry and ginger.
9) Stir until fragrant.
10) Add shrimps. Stir for 2 minutes.
11) Add curry power and turmeric powder. Then continue to stir for a minute.
12) Add coconut milk into the pot.

13) Let the mixture simmer for 1 minute then add water into the pot.
14) Seasoning with thin soy sauce, lime juice and sugar. Stir well then remove from the heat.



15) Dried noodle. Here I used 2 coils. Good for 2 serving.
16) Bring water to boil in high heat. Add noodle to boil for 3-5 minutes or until the noodle is done.
17) Drain and set aside.
19) Bring water to boil the sour custard for 10 minutes. Drain, rinse in cold water, and thinly slice for the side dish.

20) Put the noodles in a bowl, pour curry sauce, add sliced pickled mustard and diced shallots, cilantro leaves.
Put the cooked noodle.
Then pour the curry sauce on top of the noodle
Garnish with the side dishes such as chopped cilantro, sliced shallots and slice sour mustard.