Two Delicious Ways to Make Spring Rolls (Original video)

Ingredients:

• For the Fresh Vietnamese Style Spring Roll:
• 100 grams salt
• 1 pound large shell-on shrimp
• 110 grams rice vermicelli noodles
• 180 grams shredded carrot
• Quarter head of purple cabbage
• Red bell pepper
• Small cucumber
• Fresh basil, mint, cilantro
• 100 grams hoisin sauce
• 30 grams peanut butter
• 3-5 grams grated garlic
• 3-5 grams grated ginger
• 30 grams rice vinegar
• 5 grams sesame oil
• 30 grams water
• Rice paper
• For the Deep Fried Spring Roll:
• 75 grams rice vermicelli noodles
• Olive oil
• 100 grams diced mushrooms
• 225 grams shrimp
• 225 grams pork
• 30 grams soy sauce
• 50 grams oyster sauce
• 5 grams grated garlic
• 1 large egg
• 10 grams chopped cilantro
• 50 grams scallion bottoms
• 50 grams shredded carrot
• Spring roll pastry
• Neutral high smoke point oil for frying

Instructions:

1. Prepare the Fresh Vietnamese Style Spring Roll ingredients as per the detailed instructions provided in the transcript.
2. For the Deep Fried Spring Roll, soak rice vermicelli noodles, sauté mushrooms, combine shrimp, pork, and other ingredients, and make the filling mixture.
3. Create the sweet chili dipping sauce by cooking down the ingredients until thickened.
4. Roll the spring rolls by filling the pastry sheets with the mixture, rolling tightly, and sealing with a cornstarch slurry.
5. Fry the spring rolls in preheated oil until lightly golden brown and firm.
6. Serve the spring rolls with the sweet chili dipping sauce for the deep-fried version.