Vietnamese Fresh Spring Rolls (2 WAYS)

#springrolls #appetizer #vietnamesespringroll Vietnamese Spring Rolls are without a doubt one of my top 5 favorite dishes of all time. These Fresh Spring Rolls are both, a light and healthy alternative to the deep fried Spring Rolls you normally have. I pair my Spring Rolls with a delicious Peanut Dipping Sauce for that extra level of flavor awesomeness! Subscribe to RFD here: http://bit.ly/2zzR6BV Follow RFD's Instagram here: http://bit.ly/2AyxPkb Like RFD on Facebook here: http://bit.ly/2Pa72zC LIKE, COMMENT, & SUBSCRIBE!!! Ingredients: (Makes 4 Shrimp Spring Rolls & 4 Sausage Spring Rolls) Spring Rolls- spring roll rice wrappers 6 jumbo shrimp, peeled and deveined 3 Chinese sausages 3/4 cup carrots, julienned 1 cup Thai basil leaves 1 cups cilantro 1 cup mint leaves 1lb vermicelli noodles 1 medium shallot, roughly chopped 2 Thai chilis, roughly chopped 1" ginger root, roughly chopped Peanut Sauce- 2tbsp creamy peanut butter 2tbsp hoisin sauce 1/4 cup soy sauce 2tbsp-1/4 cup hot water Directions: Peanut Sauce- In a small bowl, mix together the peanut butter, soy sauce, hoisin, and 2tbsp of the hot water. Whisk together until thickened. Taste and adjust accordingly. Set aside to marinade for at least 30 minutes. Spring Rolls- Prep all veggies. To cook the shrimp, start by boiling water in a pot. Add the shallots, chilis, and ginger to the water and let boil for at least 5 minutes. Add shrimp to boiling water and cook for 3 minutes. Remove from water and place into ice bath to stop cooking process. Remove tail from shrimp and slice in half. Set aside. To cook the sausage, use a bamboo steamer over a pot of boiling water. Steam sausage for 15 minutes, remove, and slice sauce on a bias. To cook the vermicelli noodles, bring a pot of water to a boil. Place noodles into boiling water and cook for 6 minutes or until al dente. Quickly strain noodles and place into an ice bath to stop cooking process. To begin wrapping your spring rolls, start off by filling a large bowl with warm water. Take 1 spring roll wrapper and full submerge into the warm water until it completely covered. Remove and place onto a damp kitchen towel or cloth. Start off by placing 3 slices of shrimp or sausage onto the center of the wrapper. Be sure to leave about an inch or so on each side of the shrimps for folding. Top off with a few leaves of basil, mint, cilantro, and a small pinch of carrots. Take a small handful of noodles and begin folding the strands of noodles on top of each other until you have essentially "noodle log," in your hands. Gently place noodles on top of the herbs. To fold the spring rolls, carefully fold the left and right side on top of the ingredients. Grab the closest side of the wrapper to you and fold and tuck that wrapper into the herbs and shrimp. Tightly begin rolling the spring roll until sealed. Be careful not to tear the rolls!!! Serve w/ Peanut Sauce & Enjoy :)