Steak Spring Rolls With Peanut Sauce

Written by Kenneth Lee 2020-09-22

Table of Contents:

Vietnamese spring rolls with peanut butter sauce (Gỏi cuốn)

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♥ Ingredients:
(Makes 14 spring rolls).
14 rice wrappers (8 ½ inch diameter).
½ lb (230g) large tiger shrimp, peeled, deveined & cooked.
4 oz (110g) pork belly, cooked (Watch this video: https://www.youtube.com/watch?v=W7mZUwyAa_4).
4 large eggs.
¼ tsp fish sauce.
2 oz (60ml) water.
½ tsp corn starch.
1 head of lettuce.
1 English cucumber.
1 carrot.
½ cup fresh mint leaves.
½ cup perilla (Tía tô).
½ cup fish mint (Giấp cá).
14 garlic chive leaves (optional).
Oil.
A pinch of black pepper.
Peanut butter sauce.
(About 1 cup).
½ cup (120ml) hoisin sauce.
3 tbsp creamy peanut butter.
¾ cup (180 ml) water.
2 shallots, minced.
1 tsp oil.
2 tbsp crushed roasted peanuts.
♥ Nguyên liệu:
(14 gỏi cuốn).
14 bánh tráng (đường kính 21.5 cm).
½ lb (230g) tôm to nấu chín, lột vỏ, bỏ chỉ đen.
4 oz (110g) thịt ba rọi, luộc chín (Xem trong video này có hướng dẫn cách luộc thịt thơm ngon: https://www.youtube.com/watch?v=W7mZUwyAa_4).
4 trứng to.
¼ tsp muỗng cà phê nước mắm.
2 oz (60 ml) nước.
½ tsp muỗng cà phê bột bắp.
1 cây sà lách.
1 trái dưa leo.
1 củ cà rốt.
½ cup lá húng lủi.
½ cup lá tía tô).
½ cup lá giấp cá.
14 lá hẹ (nếu thích).
Dầu.
Tí xíu tiêu.
Tương đậu phụng.
(Khoảng 1 cup).
½ cup (120 ml) tương đen.
3 tbsp muỗng canh bơ đậu phụng.
¾ cup (180ml) nước.
2 củ hành ta, băm nhuyễn.
1 tsp muỗng cà phê dầu.
2 tbsp muỗng canh đậu phụng rang, giã thô.
♥ Here are a few of the tools I used in the video:
Rice Paper Water Bowl: http://amzn.to/2bZkWom.
Victorinox 8-Inch Chef’s Knife: http://amzn.to/YSD4Vg.
KitchenAid Shears with Soft Grip: http://amzn.to/1SOsIhH.
OXO Good Grips 15-Inch-by-21-Inch Cutting Board: http://amzn.to/1Cv3z7O.
KitchenAid Classic Y Peeler: http://amzn.to/YFI39P.
Peugeot Paris U’Select Pepper Mill: http://amzn.to/1OKZHBJ.
Tramontina Professional Nonstick Fry Pan: http://amzn.to/2bXmPlM.
Calphalon Tri-Ply Stainless Steel Cookware Set: http://amzn.to/1jTCHBg.
Anchor Hocking Oven Bake and Food preparation Set: http://amzn.to/Vrg35p.
♥ Music courtesy of Audio Network

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Video taken from the channel: Van’s Kitchen

Chagi | Fresh Spring Rolls and Peanut Sauce

Show Description

FRESH SPRING ROLLS.
Ingredients.
•15 Shrimp, cut lengthwise into halves, size 16/20.
•10 Rice paper wrappers.
•10 Green leaf lettuce leaves, stem ends removed, halved.
•6 oz. Rice stick noodles, cooked.
•1 cup Carrots, shredded.
•30 Mint leaves.
•1 cup Red cabbage, shredded.
•1 cup Bean sprouts.
•1/2 cup Cilantro.
•1 Cucumber, sliced.
Directions.
In a medium pot, boil shrimp for about 1 1/2 minutes or until shrimp is pink and opaque..
Once cooked, remove shrimp from pot and cool in an iced water bath..
Once shrimp has cooled, peel shrimp, remove tail, and cut lengthwise into halves. Set aside..
In a large bowl, dip rice paper wrapper in warm water for approximately 5 to 10 seconds. Remove wrapper from water and shake off any excess water..
Lay wrapper on smooth surface..
Place 1 lettuce leaf on bottom third of rice paper wrapper. Then place 2 tablespoons of rice stick noodles, 1 tablespoon of carrots, 3 mint leaves, 1 tablespoon of red cabbage, 2 tablespoons of bean sprouts, and 1 teaspoon of cilantro on lettuce. Place 4 slices of cucumber and 3 pieces of shrimp above above other vegetables..
Fold the side closest to you over the length of the ingredients until you reach the shrimp. Then, fold in the sides and roll until spring roll is tightly sealed..
Repeat with remaining ingredients..
Serve with peanut sauce. Enjoy!
PEANUT SAUCE.
Ingredients.
•1 tbsp. Sesame oil.
•1 Garlic clove, minced.
•1/3 cup Water.
•4 tbsp. Crunchy peanut butter.
•1 tbsp. Hoison sauce.
•1 tbsp. Sugar.
•1 tsp. Chili garlic paste.
•1/2 Lime, juiced.
•Roasted peanuts, for garnish.
Directions.
In small pot, combine all ingredients over medium heat. Stir until smooth..
Transfer to a serving bowl and sprinkle with roasted peanuts, if desired.

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Video taken from the channel: Pay-Less Supermarkets

Peanut Dipping Sauce Recipe How to Make Peanut Sauce

Show Description

Learn how to make a Peanut Dipping Sauce Recipe! Go to http://foodwishes.blogspot.com/2013/08/peanut-dipping-sauce-to-serve-or-not-to.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Peanut Dipping Sauce Recipe!

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Video taken from the channel: Food Wishes

Beef Summer Roll Recipe I How to roll I Vietnamese Goi Cuon Rice Paper Rolls Sommerrollen I Sauce

Show Description

Music: Andrew Applepie.
Ingredients:
400g beef.
Salt & pepper to taste.
1/3 packet rice vermicelli.
5 lettuce leaves.
1/3 cucumber.
Handful mint.
5 tablespoons hoisin sauce.
5 tablespoons water.
1 tablespoon peanut butter smooth.
Chili to go in dipping sauce (optional).
1 tablespoon vegetable oil.
Rice paper sheets (Banh Trang brand if available).
Lukewarm water for dipping the rice paper

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Video taken from the channel: Eat Journey

Steak Spring Rolls with Sriracha Mayo and Dipping Sauce feat. The Food Busker | Cook With Amber

Show Description

Juicy steak, fresh vegetables, fragrant herbs and a creamy spicy Sriracha Mayo, wrapped tight with silky rice noodles and served along a soy sauce, lime, garlic dipping sauce…Oh YES! This is a slam dunk. You must try these amazing spring rolls!
Recipe here: http://www.cookwithamber.com/?gallery=grilled-beef-spring-rolls-with-soy-lime-dipping-sauce-and-sriracha-mayo.
I got to make these goodies at the famous Camden Market in London, with the famous Food Busker, aka. John Quilter! We had such a blast!
Check out the Chicken Chow Mein video we made for his channel! I got to boss him around:D https://youtu.be/iP199d0LguA.
The Food Busker’s Youtube Channel: https://www.youtube.com/user/foodbusker.
Amber is a healthy kid chef who wants everyone to know that “being healthy is cool!” You can catch her on her Youtube channel, on Jamie Oliver’s Food Tube, on Food Network’s Rachael vs. Guy Kids Cook-Off, and Q13 FOX News as a regular contributor..
♥ Learn more about Amber: http://www.cookwithamber.com.
♥ See all recipes: http://www.cookwithamber.com.
♥ Facebook! http://www.facebook.com/cookwithamber.
♥ Tweet! http://www.twitter.com/cookwithamber.
♥ Instagram! http://www.instagram.com/cookwithamber

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Video taken from the channel: Amber Kelley

FRESH SPRING ROLLS with Yakiniku (Japanese BBQ Beef + Homemade Sauce Recipe)

Show Description

Juicy Japanese BBQ meat with crunchy vegetables, wrapped in rice paper to seal in the deliciousness, these fresh spring rolls with Yakiniku make the best summer dish!
RECIPE starts ▶ 1:09.
PRINT RECIPE ▶ http://bit.ly/FreshSpringRollsYakiniku.
Prep Time: 20 mins.
Cook Time: 10 mins.
Total Time: 30 mins.
Servings: 8 fresh spring rolls.
INGREDIENTS.
4 leaves red leaf lettuce.
1 bunch mint.
1 bunch cilantro.
¾ lb thinly sliced short rib (340 g).
1-2 carrot.
1-2 cucumber.
1 green onion.
1 Tbsp neutral flavor oil (vegetable, canola, etc).
8 rice papers.
Yakiniku Sauce (Tare)
½ cup gluten-free soy sauce (Use Kikkoman® Gluten Free Tamari Soy Sauce for GF).
3 Tbsp granulated sugar (40 g).
2 Tbsp mirin.
2 Tbsp sake.
1 Tbsp sesame seeds.
½ tsp Gochugaru (or Ichimi Togarashi).
½ tsp sesame oil.
freshly ground black pepper.
½ clove garlic.
½ knob ginger.
¼ apple (I used Fuji apple).
INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/FreshSpringRollsYakiniku.
This video is sponsored by KikkomanUSA®..
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Vietnamese Rice Paper Roll | Lemongrass Beef | Gỏi Cuốn

Show Description

Vietnamese Rice Paper Roll | Lemongrass Beef | Gỏi Cuốn.
Makes 12-15 rolls..
Salad:
12-15 leaves oak leaf lettuce.
1 small cucumber.
2 stalks spring onion.
1 red chilli, sliced.
12-15 leaves mint.
100g rice vermicelli noodles.
12-15 sheets rice paper.
Lemongrass Beef:
1 stalk lemongrass, chopped.
1 shallot, sliced thinly.
3 cloves garlic, chopped.
1 tbs brown sugar.
1 tbs fish sauce.
1 tbs water.
300g beef, sliced thinly.
Dipping Sauce:
3 tbs hoisin sauce.
1 tbs peanut butter.
1 tbs water.
1 tsp garlic, minced.
¼ tsp white vinegar.
Cut cucumber into sticks around 7cm long..
Cut the white part of the spring onion into thin strips around 7cm long..
Cut the green part of the spring onion into around 10cm long and halve it length ways..
Place rice vermicelli noodles into a pot of boiling water and boil for 5 mins..
Place boiled noodles into a bowl of cold water to stop the cooking and drain..
Combine brown sugar, fish sauce, and water. Set aside..
Stir fry the beef on medium heat with a bit of vegetable oil until cooked and slightly charred on the outside..
Add lemongrass, shallot, and garlic. Stir fry for another 1 min..
Add sauce and continue frying until sauce has reduced and caramelised..
Set aside and cool to room temperature before assembling the rice paper roll..
To make rice paper roll, brush a sheet of rice paper on both sides with warm water until it starts to soften..
Then add ingredients as shown in the video and roll tightly..
Repeat until all the beef has been used, around 12-15 rolls..
Make the dipping sauce by combining hoisin sauce, peanut butter, water, garlic, and vinegar until smooth..
Additional tips:
The beef cuts that work well with this dish are skirt, blade, or rump dish because it has a small amount of fat to keep it meat tender and also not too expensive..
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Credits..
Music: www.bensound.com.
#ricepaperroll #vietnamesefood #asianfood

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Ingredients 6 ounces skirt steak 1 tablespoon low-sodium soy sauce 1 lime, juiced 1/2 teaspoon garlic powder 8 sheets rice paper 8 leaves of soft lettuce, such as butter or bibb lettuce 1 large carrot 1/2 red bell pepper 1/2 cucumber 2 stalks green onion 1/2 small bunch asparagus Fresh min.DIRECTIONS. Peanut Sauce: Place first 6 ingredients in a small pot and stir until combined over low heat. Set aside.

Rare Ribeye Steak Fresh Spring Rolls: Marinate steaks with A1 Steak Sauce, vinegar and salt for at least 15 minutes. While steak is marinating, combine carrots, cucumbers, vinegar, salt and sugar in a medium bowl to make a slaw.Whisk peanut butter, reserved pickling liquid, and sriracha hot sauce together in a bowl; serve on the side with rolls.To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic.

Whisk in 2 to 3 tablespoons wate.How to make Fresh Spring Rolls with Peanut Sauce a healthy vegan version with shredded veggies, mint, basil, and baked tofu. A light nutritious meal or appetizer that can be made ahead and stored! The other day I got a hankering for Fresh Spring Rolls with Peanut Sauce, the ones we had at our former restaurant, Mizuna back in the day.

By now, most of know-how to make spring rolls.In a small bowl, combine the lime juice, hoisin sauce and sugar; set aside. In a large saucepan, bring 2 qts. water and salt to a boil.

Add noodles; cook for 2-3 minutes or until tender.Make the peanut sauce: Combine all of the ingredients in a food processor and process until combined. If the mixture is too thick, add room-temperature water, 1 Tablespoon at a time, until it has a pourable consistency.

Serve the spring rolls with peanut sauce for dipping.Steak Spring Rolls With Peanut Sauce Very Well Fit rice vinegar, rice paper, low sodium soy sauce, green onion, skirt steak and 15 more Vietnamese Peanut Sauce Dipping Sauce for Fresh Spring Rolls Food.com peanut oi.To make the rolls: in a large bowl combine the bean thread noodles, cabbage, carrots, green onion, and sesame seeds.

Place the cilantro, mint and shrimp.3/4 cup natural-style creamy peanut butter. 1/3 cup water.

3 tablespoons hoisin sauce. 2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes) 4 1/2 teaspoons soy sauce. 1 tablespoon granulated sugar. 2 1/4 teaspoons chile-garlic.Calories per serving of Summer Spring Rolls with Peanut Sauce 49 calories of Chinese Noodles, cellophane or long rice (mung beans), (0.10 cup) 45 calories of Peanut Butter, smooth style, with salt, (0.03 cup) 33 calories of Rice Paper (1 wrapper), (1 serving).

Steak Spring Rolls With Peanut Sauce Very Well Fit lime juice, cilantro, asparagus, low sodium soy sauce, fresh ginger and 15 more Peanut Smoked Pork Loin with Peanut Butter BBQ Sauce and Carrot and Pickled Onion Salad Food Network.To make the peanut sauce, combine all ingredients and whisk in water until it reaches the desired consistency. I like mine a little thinner! Pour into a serving dish that’s easy for dipping or spooning sauce from and top with crushed peanuts and a squirt of sriracha if.

Simply whisk together some natural peanut butter, soy sauce, rice vinegar, hoisin sauce (my fave with spring rolls), sesame oil and hot water. Then if you’d like a slight kick to your sauce, I highly recommend adding in some chili garlic sauce or sriracha to taste as well.Kevin belton vietnamese spring rolls and peanut dipping sauce recipe.

Learn how to cook great Kevin belton vietnamese spring rolls and peanut dipping sauce. Crecipe.com deliver fine selection of quality Kevin belton vietnamese spring rolls and peanut dipping sauce recipes equipped with.

List of related literature:

Form the spring rolls as described in the previous recipe.
from The New Vegetarian Cooking for Everyone: [A Cookbook] by Deborah Madison Potter/Ten Speed/Harmony/Rodale, 2014
To make the peanut sauce: In a skillet coated with half of the peanut oil, sauté the peanuts until golden brown, about 4 to 6 minutes, drain on paper towels to cool.
from The 4 Day Diet by Ian K. Smith, M.D. St. Martin’s Publishing Group, 2010
to make the peanut sauce, in a small bowl whisk together the peanut flour, water, rice wine vinegar, soy sauce, and sweetener.
from Dashing Dish: 100 Simple and Delicious Recipes for Clean Eating by Katie Farrell Thomas Nelson, 2015
Transfer the mixture to a nonreactive heavy saucepan and stir in the peanut butter, Tamarind Water, sweet soy sauce, vinegar, and ¾ cup of water.
from The Barbecue! Bible 10th Anniversary Edition by Steven Raichlen Workman Publishing Company, 2008
Served with our signature peanut sauce, these are just as good as our original spring rolls.
from The Slanted Door: Modern Vietnamese Food [A Cookbook] by Charles Phan Potter/Ten Speed/Harmony/Rodale, 2014
(Wet filling will make the spring rolls too soft.)
from Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao by Bee Yinn Low, Jaden Hair Tuttle Publishing, 2012
Add the peanut sauce and stir until everything is coated.
from The Whole Foods Cookbook: 120 Delicious and Healthy Plant-Centered Recipes by John Mackey, Alona Pulde, et. al. Grand Central Publishing, 2018
Add the steak, scallions, peanuts, rice, and the remaining 1 tablespoon soy sauce.
from Flat Belly Diet! by Liz Vaccariello, Cynthia Sass, David L. Katz Rodale Books, 2009
Add the beans and the hazelnuts, and season with salt and pepper.
from Kitchen Party: Effortless Recipes for Every Occasion by Mary Berg Appetite by Random House, 2019
Serve with the Peanut Dipping Sauce, Sriracha, and hoisin sauce (if using), and reduced marinade on the side.
from Fraiche Food, Full Hearts: A Collection of Recipes for Every Day and Casual Celebrations by Jillian Harris, Tori Wesszer Penguin Canada, 2019

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

Sterol Benefits, Negative Effects, Dosage, and Interactions

151 comments

Kenn 2020-09-23 - 13:13

Any suggestions on how to keep them from sticking together when plated? Also, how far in advance can they be made to maintain freshness?��

Singrove 2020-09-23 - 20:43

Nami-san, you look amazing in this video. And the recipee looks super delicious too

Gohn 2020-09-24 - 04:57

I’ve been watching quite a few videos trying to figure out what is the best way to make a vegetable spring roll. This is my favorite video so far

Bumeena 2020-09-24 - 14:16

Van I like your videos, look international. Send love from Thailand.

Monis 2020-09-24 - 22:24

wtf, shredded eggz too lolz…bitch only put on 3 shrimps tf

Voodoobar 2020-09-26 - 03:29

I love all your videos, and I cooked most of your dishes…yum! thank you!

Mightfist 2020-09-27 - 03:19

You need to add in vermcilla noodles, mint leaves, cilantro that what make spring roll taste good

Kekora 2020-09-27 - 10:56

I like how he made being vegetarian sound like being gay lmao

Mocage 2020-09-28 - 04:16

It looks delicious like all your recipes, by the way, are you going to make omu-soba, please, please,してください, してください!!

Mavelace 2020-09-28 - 20:14

Love your videos! I always end up with a lot of extra dai kon and it tends to go bad. Can you do a video with something that focuses on dai kon as the primary ingredient? Thanks, and keep up the great work!

Karg 2020-09-29 - 11:29

a beautiful presentation, ma’am. thank you so much for recipe for yakiniku sauce!

Voodoonris 2020-09-29 - 13:22

Wooow those look sooo AMAZINGLY fresh and delicious!!!��❤️ Great video!Thanks for sharing!

Mneri 2020-09-30 - 15:29

is there a good substitute for the fish sauce? I’m allergic to fish.

Windredeemer 2020-10-01 - 07:00

I think I like to make bul gogi roll with sauce. Thank for Great idea!

Kajibei 2020-10-01 - 18:04

I do “swing’ that way. It sounds wonderful on a veggie spring roll. Gonna make and try it. Blessings.

Rainmoon 2020-10-02 - 05:57

She’s such a well spoken kid! With 12 years old I was a dumb kid, worrying about my Pokemon getting leveled up!

Cordatus 2020-10-03 - 02:08

Beautiful!!! Amazing video as usual, it’s so artsy, beautiful! ��

Moonraven 2020-10-03 - 10:42

Great video, two of my favorite vietnamese food, pho and spring rolls.

Gagore 2020-10-04 - 05:27

Hi Nami, What brand of carrots slicer you used for julienne?

Anaragar 2020-10-04 - 18:02

Hi Nami. I love spring rolls, this recipe made me very happy, I cannot wait to try it ♥

Purestone 2020-10-05 - 05:04

1 in a million chance that I’m here cause I’m looking for Beef instead of Pork Goi cuon. Love the video! Cheers:)

Saithisius 2020-10-05 - 16:20

If I want to penut sauce to he spicy, can i just add sriracha to this recipe?

Migami 2020-10-06 - 11:36

Hello! What is the name of the wrapper? Thank you and God bless!

Jolak 2020-10-06 - 21:37

Absolutly amazing Nami! These dishes are the reasons why I would to subscribe your channel and like your videos twice! Greetings from germany!

Sakazahn 2020-10-07 - 16:43

the recipe is amazing but is there any substitute for the mirin and sake

Painbeard 2020-10-08 - 10:28

Anybody else recognize the music for Half in the Bag at the beginning?

Balladolsa 2020-10-08 - 21:57

Ugh…..I knew better than to watch this! Gotta go shopping for ingredients now because I have got to make these!!!!!

Nalmewyn 2020-10-09 - 06:03

Hi Nami San, thanks for another great recipe. One of these days you could teach us how to prepare takoyaki ^.^. Tks!

Mosida 2020-10-09 - 12:44

Not a spring roll… It’s a BBQ summer roll, hehe… I’m a vegetarian, but this still had me salivating xD

Sajin 2020-10-10 - 17:55

Hi Nami-san. It looks so delicious. If we cannot consume sake and mirin, what ingredients can substitute those?

Fenrijas 2020-10-11 - 08:37

the next Rachael Ray, Yes, sign amber up for food network, cooking network! this is great! amber is born to be a host. natural. unafraid and enthusiastic about cooking! how does she even know about spring rolls? i’m running to my favorite Vietnamese deli tonight to get some spring rolls! steak spring rolls with spicy mayo!!!! woah!

Doukasa 2020-10-11 - 14:32

I’m glad I live near a store that has the rice paper. An Asian market store.

Rexcaster 2020-10-12 - 08:26

Hi Nami, wonderful dish, i love spring rolls, must try your receipe during the summer, have a wonderful weekend!

Malas 2020-10-13 - 05:35

Brilliant collaboration! Don’t worry Amber, I don’t get their “Quids” too…

Moogucage 2020-10-13 - 07:46

So yummy!��that make me hungry��Your cooking looks very incredible!��I like it!

Forn 2020-10-13 - 19:42

Those crepes looked so nice, I’d use them as a wrapper, pity to cut them up.

Munidor 2020-10-14 - 08:56

These look so delicious, and it would be a lot of fun to make with friends ^^

Dawnstaff 2020-10-15 - 08:51

I just buy some rice paper last week, but never make it before, but this I’ll make it for sure! Thank you, Nami!

Rexflame 2020-10-15 - 18:33

Dear Nami, your recipes are always delicious and are even tastier in the Autumn of Brazil. As an old japanese saying, Ten Takaku Uma Koeru Aki.

Goltiktilar 2020-10-16 - 03:40

Hey Nami! Just wanted to say that showing the whole recipe before you begin the introduction kinda ruins the video for me. If you like the “sexy” cooking shots I would recommend doing a couple of slow-motion shots during the actual recipe. I think it would add a lot more to the production quality than the current format.

Moogukus 2020-10-16 - 14:09

Very interesting to learn to rub the ends to get rid of bitterness. Your spring rolls look so yummy! I can’t wait to make and enjoy. Thank you for sharing

Akishura 2020-10-16 - 23:12

Dear Van! Thank you very much! It was the most beautiful recipe I’ve ever seen. What a relaxation and enjoyment to watch your videos. (Can’t stand when people talk nonstop on their cooking channels).Please, make vegan rolls, different vegan meals, vegan pho and may be different sauces as well. Thank you again.

Shaktigar 2020-10-18 - 10:21

This is the first time I saw spring rolls with beef! We usually use shrimp or chicken. Very interesting, I wanna try this soon! We love fresh spring rolls in a hot summer day and paired with fresh iced tea. YUMMMMY.

Dailabar 2020-10-18 - 23:44

Mmmmm…. That looooks goood but I don’t really like beef!! That taste soooo delicious and healthy spring rolls!! Great recipe!! See u anytime!!

Opilhala 2020-10-19 - 16:13

im from indonesia… our peanut sauce for satay is using peanut and ketjap thats it

Darkfang 2020-10-20 - 09:07

This video made me so happy. Randomly stumbled upon it. Thank you!

Nataur 2020-10-20 - 21:18

I just made this for dinner and it was delicious! Love the dipping sauce! ��

Windweaver 2020-10-21 - 09:14

Will you please stop coming up with more cool ideas! My daughter pesters me every time dad can we have that this weekend dad can we have that this Wednesday! Only joking gonna try this one Saturday night!

Morariel 2020-10-22 - 02:23

That’s not a peanut sauce recipe i would consider using. Thats jacked compared to 100% of the peanut sauce recipes ive ever been taught.

Tosho 2020-10-22 - 08:28

what kind of oil please when you cook shallots for peanut butter sauce?

Memuro 2020-10-23 - 07:19

Omg this is so beautiful, I really want to eat it right now ��

Malahelm 2020-10-23 - 08:48

Every time I’m craving something, I know Chef John will have it.

Dalace 2020-10-24 - 08:26

You two guys are absolutely great and iiiinspiring! Love it that you follow your passion!

Forcescar 2020-10-24 - 19:07

This is cool and delicious. Ilove to try this recipe too. Yummy with peanut butter ��

Sharamar 2020-10-25 - 14:18

Hi Chef John. I was wondering.. what kind of fish sauce should I use for this recipe? I can’t wait to make this tomorrow for my friends along with rice wraps.:)

Tejas 2020-10-25 - 19:22

wow these really DO taste amazing! i love siracha mayo combo. Gonna put it on everything now hah

Niran 2020-10-26 - 01:28

Thank you Nami San! Looks so delicious! Excellent presentation as always. ♥

Kulagas 2020-10-26 - 21:58

Peanut butter, garlic, brown sugar, Fish sauce, soy sauce, sesame oil, lime juice, chili sauce, coconut milk heated. Looks yummy. Thanks

Mazule 2020-10-27 - 07:19

Quid it with the money jokes. I Quid you not, it’s complicated.

Latus 2020-10-27 - 20:57

Hey, Chef John. It’s so lovely to hear your voice! Preparing food is my go-to happy zone, but I haven’t had time to research recipes for awhile. I could listen to you instructing shovelling shinola and be charmed.

Guk 2020-10-29 - 03:57

why not just make the bloody thing out of real peanuts!!!!!?

Hugi 2020-10-29 - 14:21

Yum looks delicious i am making this soon with veg options you upload two videos this week 30 may and today and got your newsletter for my emails today love your videos making me hungry Thanks Ramya

Yggdi 2020-10-29 - 15:49

I love it, I’ m going to try it!! Beautiful music and I love the care you put in each step

Kinris 2020-10-30 - 07:51

Yo busker, did you get her autograph? That’s some serious talent we’ll see for years to come!

Faejora 2020-10-30 - 22:55

What is sriracha….? Springrolls look so good! I’ll try them soon.

Samur 2020-10-31 - 14:44

I like how fresh this is! It’s low carb and gluten free too!

Silversong 2020-11-01 - 19:46

What a beautifully filmed video! Spring rolls are so perfect for hot weather satisfying, but refreshing. I can’t wait to try your version. Thanks for the recipe, Nami-san!

Ballalen 2020-11-02 - 02:34

Sorry. I’m poor. I get my peanut butter from the food pantry or for one dolla at Family Dollar. Except for Life of Boris YT sucks for poorfag recipes.

Mishura 2020-11-02 - 07:38

Just DABBING? Liar u should’ve DONE the dab! BTW I love ur vids Amber

Tagar 2020-11-02 - 23:47

Today I made a “Chef John Asian Special” meal using four Food Wishes recipes: Penang Pork Satay, Peanut Dipping Sauce, Savory Coconut Rice, and Smashed Cucumber Salad. It was all outstanding! Thanks once again, Chef John!!

Adoron 2020-11-04 - 06:24

Hello, nice to meet you, make friendships and see your delicious food �� ❤️ ��

Mezibei 2020-11-04 - 17:05

Excelente receta, me encanta y siempre la hago para acompañar mis rollos primavera. 100% recomendado

Androra 2020-11-04 - 23:08

A delicious and easy to make peanut butter dip recipe. I really like the recipe. Also here i have a special creamy peanut butter dip recipe. Check out the recipe here:
https://www.fitnessattention.com/creamy-peanut-butter-dip-super-healthy-kids/

Burus 2020-11-05 - 18:58

Just tried this recipe for dinner with fresh spring rolls. It was so good! My family loved it! Though I didn’t have coconut milk, so I substituted it with regular milk instead, still turned out great. Thanks!

Aurijurus 2020-11-06 - 09:42

John, you shouldn’t have peanut butter anywhere near this recepie!

Andronis 2020-11-07 - 04:23

I like the grater you used to grate the ginger. May I ask where you bought it? It looks much easier to use than the standard metal grater 😉 I love your recipes and cooking videos!

Datus 2020-11-07 - 07:14

All your videos show extremely authentic and delicious Vietnamese food. Wonderful. Have learned some very good things through you. Greetings from Germany. Chúc nhà bếp thành công.

Dardana 2020-11-08 - 09:28

Thank you for posting this recipe. I made the sauce for the first time, and I must say it was a success. Thank you once again.

Whiterunner 2020-11-08 - 22:42

I seem to remember it having ginger grated in, and garlic when I lived in Hawaii I ate it a lot.

Malaris 2020-11-09 - 09:19

Your videos are great. You show each step very well so we can follow your methods closely. Delicious healthy food recipes for us to cook at home & share your recipes with family & friends too. You are inspirational a wonderful lady so kind & beautiful.

Akinoll 2020-11-09 - 17:13

Beautiful channel. Clean organized helpful imaginative and so welcomed by this viewer who has been to Japan many times and fell in love with its food!!!!’thank you for sharing the how-to’s

Magrel 2020-11-10 - 19:23

Very beautiful presentation. Inspired to try this. I’m vegan and would like to see more vegan options too. Thank you ��

Broadpick 2020-11-11 - 08:36

Because after all, you are the Johnny be good, of the sauce in your neighbor hood!

Nikozshura 2020-11-11 - 19:30

Very good base! Unfortunately i did not have coconut milk at home when i was doing this. So i used water. But it still tasted great!

Adordana 2020-11-12 - 07:00

I’m going to try your version next time I make peanut sauce! I usually use “chunky” because I like the extra crunch. I’m addicted to spring rolls and this might just push me into rehab if I’m not careful!

Kulalak 2020-11-13 - 00:49

I made it and it was so delicious…my friends were having spoonfuls of just that!!

Bolune 2020-11-13 - 08:14

I made these rolls with your Instant Pot Asian pulled pork. It was delicious and perfect for the warm weather.

Direbinder 2020-11-13 - 18:54

Thank you for sharing this dish. Going to try it this weekend for sure!

Dagdadi 2020-11-14 - 19:10

i liked this video more than the one on johns channel. you are way more lovely when you are friendly 😉 still pretty good duo:D

Umnaya 2020-11-15 - 08:48

I’ve been wanting to find out how to make this and I can’t wait to try it. Will you do a version of this recipe but with tofu instead?

Gavilas 2020-11-15 - 18:46

Why only heat the coconut milk and not all the ingredients together in a pot?

Whitehunter 2020-11-16 - 11:05

Can you freeze it? More than my family would use in a month, how well does it keep in the fridge?

Darkbringer 2020-11-16 - 20:35

Peanut sauce makes ANYTHING taste good. It would probably nake cardboard taste good.

Kezan 2020-11-17 - 09:10

Wow look yummy! I’m gonna try to cook it. Thanks for sharing��

Ferius 2020-11-18 - 00:54

Odd how your peanut butter is runny like that. The one I got was a lot more solid and harder to mix in with anything.

Milar 2020-11-18 - 07:45

Great way to kick up a standard satay sauce with some added Thai elements. I have also found over the years of honing my cooking skills (and in response to the blog post comments: panic ensuing over sugar additions/ subtractions, sigh), FOLLOWING a RECIPE to the T usually results in failure (except in baking where NOT following to a Tee results in failure). Developing confidence in cooking is one of Chef John’s mantras. GO. WITH. THE. FLOW.

Kulasius 2020-11-19 - 06:04

Food Busker… Your BEST vid ever! You were so nice to Amber… which is not surprising. Great recipe too.

Mnerdin 2020-11-20 - 05:48

WOW! These look a lot better than the ones I made on my channel ��

Juzshura 2020-11-20 - 13:39

Please Chef John… Please make a proper Pad Thai recipe video… Please:)

Sinfire 2020-11-20 - 21:19

Thank you so much Nami! I ordered this grater. Have a great day ��

Darkworker 2020-11-21 - 04:31

I learnt a good tip peanut butter with hoisin sauce cheers ��

Bludraven 2020-11-22 - 17:06

Hi Nami, how Long can the homemade dipping sauce be stored after making?

Makus 2020-11-22 - 22:28

Very neat and organize woman.i love watching u ur such an artist.GOD BLESS

Kirisar 2020-11-23 - 05:58

Hi nami,thank you for your all delicious recipes.
I once lived in japan and i miss the food there but with your recipes i can enjoy it again.
My question is: Can I switch saki and mirin with something else (i eat halal food only)?
Thank you

Thetatius 2020-11-23 - 20:46

Did no one notice the wrapper holder and water set-up. Wow
That’s professional.
Binge watching YouTube
This is the for summer rolls

Goldenfire 2020-11-24 - 03:49

Brill fun and good food hope my daughter takes note and gets as good as this! Absolute natural!

Zugar 2020-11-24 - 22:50

Guys, this was utter bliss!!! We made it today to start the weekend, it was juicy, fresh, fragrant awesome!:D Thanks!

Mikajinn 2020-11-26 - 07:50

This is not traditional Vietnamese spring rolls without mungbean sprouts and rice vermicelli. Also, Vietnamese doesn’t add egg crepe and carrot into the spring rolls. The flavor and texture are changed quite differently from original ones. Traditionally, the Vietnamese spring rolls include lettuce, mungbean sprouts, mints and other herb leaves, chives, rice vermicelli; can add cucumber slices, but not carrot, cooked pork, shrimp wrapped in the rice wrappers. The peanut sauce is also not Vietnamese original dish. As I know, Vietnamese normally don’t use pearl onion in the traditional sauce, mostly garlic. This peanut sauce for the spring rolls was adapted from Chinese recipe with hoisin sauce that is fermented black bean, not Vietnamese foods. There are two kinds of sauce for the spring rolls: sweet and sour fish sauce of Vietnamese, and peanut sauce of original Chinese. The peanut sauce ingredients are rice and bean porridge, hoisin sauce, peanut or peanut butter, adding coconut milk as Southern Vietnam version; no garlic, no onion.

Shazilkree 2020-11-26 - 08:31

Wow Nami this recipe looks so tempting and delicious ❤ I can’t wait to make it early as possible, I can’t resist my mouth from watering by watching it �� also I want ask you that will it will be good if I add so seafood to the spring rolls:D!!

Fenrim 2020-11-26 - 19:05

All-natural peanut butter is absolutely key. I tried multiple times with name brand peanut butter with all the emulsifiers like he mentioned and it just never ended up tasting right no matter how much I tried. So much better with natural peanut butter.

Gavinragamand 2020-11-27 - 03:43

i love this and this is the best making of them ive seen on youtube period!!!!

Kirisar 2020-11-28 - 10:13

Wow, they look good. Thank God my local Vietnamese restaurant deliver. Going to order me some spring rolls.

Anadred 2020-11-29 - 00:25

Hi. The recipe looks delicious & i would love to try it. But i don’t take alcohol. Is there anyway for me to substitute the sake & mirin? Or can i opt out from using the sake & mirin? Thank u in advance!

Bandiriel 2020-11-29 - 13:37

That looked like fun. I have to research where I can locate those rice wrappers. Thanks, Amber!

Ironeye 2020-11-29 - 23:56

Why is it that the spring rolls that I made stick one to another? I had to keep them far apart.

Rockworker 2020-11-30 - 16:34

My Vietnamese Sister in Law never teach me their cooking when I started watching your show to cook Vietnamese food, I am the best ever. Thanks. Now I am an expert of your meals to prepare.

Akilar 2020-12-01 - 05:43

Vietnames gives twenty best 20 foods and drinks forever I’m fans

Bagrel 2020-12-02 - 04:23

Thank you for this knowledge!! Your flawless delivery combined ASMR, great music, very organized and beautiful presentations, and a professional child to taste at the end!! This video a deserves EVERYONE’S THUMBS UP! I am happy to subscribe!! ��

Forcebinder 2020-12-02 - 18:48

This looks so good and so easy! And so easy to adapt to chicken or pork or seafood!

Shakarisar 2020-12-03 - 03:23

These look yummy and super easy to make, I always like something a little lighter in the summer, and spring rolls happen to one of my favorites, thank you so much for sharing, I will have to make these this summer for sure.

Perilv 2020-12-03 - 08:06

I am so glad I have found you your video has certainly helped me with the wrapping of the rolls and how to prepare the contents. Great video TFS. Hopefully, my spring rolls will improve greatly now I have watched you, and I love the sound of that sauce, it’s now going to be included in tomorrows lunch. xx

Taukasa 2020-12-04 - 14:43

Thank you for share your recipe, where did you buy the container to sock the paper rice?

Za 2020-12-04 - 19:06

The shirimps look perfectly cooked. Can you share your tip how to clean and cook the shrimps for the spring roll?:)

Karg 2020-12-05 - 01:31

Great recipe and video Amber! Love your food channel! ��

Broadsmith 2020-12-05 - 14:19

Damn John…u r the sauciest chef on planet YouTube!!

Oopz…are there any punz here?? Well well…

Moonhammer 2020-12-06 - 15:04

Thank you for the great recipe. The spring rolls look amazing!

Nasida 2020-12-07 - 13:45

Hey Amber, can i marinade the steak for longer? around 24 hours?

Gholbimeena 2020-12-07 - 20:44

loves the soothing and calming music… i loves this dish, got rice paper roll at home, am gonna try this soon. TQ

Snoweye 2020-12-08 - 16:30

I’ll definitely try this..I have been searching for the right sauce..I guess I found it..yes it’s hoisin and peanut butter ☺

Marilas 2020-12-09 - 05:44

Love your channel because you actually put the quantity of each thing

Fegis 2020-12-09 - 22:17

I’ve seen a million spring roll videos and this is by far the best one.

Dairg 2020-12-10 - 11:46

With all the wonderful ingredients, it’s gonna be very flavorful. You’re very creative, chef John. Thank you recipe.

Thetamand 2020-12-10 - 19:28

Very nice! I usually use chunky peanut butter, to give the sauce a little texture. I like the trick of heating the coconut milk separately and then blending it in. My approach of heating the whole mixture results in peanut-butter bubbles which burst and make a mess. Unless the peanut butter is heated very gradually, it tends to separate, resulting in a grainy texture. Chef John’s method avoids all that.

I would recommend incorporating some freshly grated ginger root to taste. (The ginger root grates more easily if it’s stored in the freezer.) If you can find palm sugar (jaggery), its flavor is more subtle than brown sugar. But these are just minor variations.

Dianage 2020-12-11 - 04:32

I’m hungry. This made me so hungry. Looks great, and the sound of searing steak is a beautiful thing. Great video, Amber! Nice to see Food Busker by your side.:-)

Centrilmeena 2020-12-11 - 19:31

This is a hardy snack and I love it! ��! Protein with fresh veggies who wouldn’t love it, thank you for a great idea!!

Voodoobar 2020-12-12 - 06:01

Thanks yummy&refreshing,I’m going to prepare this for my employer..

Nihn 2020-12-13 - 01:48

Why do you dip the rice paper into a hot water bowl? Does it have any advantage? Because it has already been soft after dipping into the normal water.

Mikaktilar 2020-12-14 - 02:03

Check out the recipe: https://www.allrecipes.com/Recipe/234297/How-to-Make-Peanut-Dipping-Sauce/

Steelhunter 2020-12-14 - 05:40

♥ส่วนผสม:
(ทำให้ปอเปี๊ยะ 14)
เครื่องห่อข้าว 14 อัน (เส้นผ่านศูนย์กลาง 8 ½นิ้ว)
tiger lb (230g) กุ้งกุลาดำขนาดใหญ่ปอกเปลือก deveined และปรุงสุก
4 หมู (110 กรัม)
พุงหมูสุก (ดูวิดีโอนี้: https: // http://www.youtube.com/watch? v = W7mZU… )
4 ไข่ขนาดใหญ่
น้ำปลา sp ช้อนชา
น้ำ 2 ออนซ์ (60 มล.)
แป้งข้าวโพด sp ช้อนชา

ผักกาด 1 หัว
1 แตงกวา
1 แครอท
ใบสะระแหน่สด½ถ้วย
ใบกระเทียม 14 ใบ (ไม่จำเป็น)
น้ำมัน
พริกไทยดำนิดหน่อย
ซอสเนยถั่ว
(ประมาณ 1 ถ้วย)
ซอส Hoisin (ml ถ้วย) (120 มล.)
เนยถั่วลิสง 3 ช้อนโต๊ะครีม
น้ำ¾ถ้วย (180 มล.)
2 หอมแดงสับละเอียด
น้ำมัน 1 ช้อนชา
ถั่วลิสงคั่วบดจำนวน 2 ช้อนโต๊ะ

Adobandis 2020-12-15 - 01:11

A Very amazingly calming video and your recipe looks wonderful!! You son sure likes it too! THANKS so much! Grace

Shalidi 2020-12-15 - 22:56

what could I use as a replacement for fish sauce? my wife has fish alergys

Aurifym 2020-12-16 - 01:37

Haha, learn something new every day. I never really knew what cilantro was! Found it strange that people would use that instead of coriander in stuff like guacamole, haha.

Daihn 2020-12-16 - 19:54

so yummy…good idea, id like to subscribe u, greetings frm Holland

Androlas 2020-12-17 - 10:55

What should i do or trick so the wrapper won’t stick on the board..

Adorardred 2020-12-18 - 02:22

Mmmmm..looks delicious and easy. Thank you for posting…I never knew how easy these are, so thank you. And the best part of the video was the last few seconds.:) Such a handsome boy.

Mezim 2020-12-18 - 13:17

is this good on seafood? scallops in particular? I would be adding dried chilies to my recipe if I went down that path.

Vir 2020-12-18 - 22:45

Way too much brown sugar. It does not need any added sugar at all. Even all natural peanut butter has a sweetness to it, and so does coconut milk.

Bluddragon 2020-12-19 - 23:49

checks cabinets

I have…the peanut butter.

And it’s one of the name brands…��

Akilkis 2020-12-20 - 13:54

Love fresh spring rolls! Thanks for sharing the recipe.

Do you have a video where you make the shrimp fried rolls with cream cheese filling?

Cerenis 2020-12-21 - 01:58

I love everything you do! These look amazing, and you make it look like something I could accomplish on my own. Thank you!

Nataur 2020-12-21 - 11:44

Thanks �� for sharing your great dish one of my favorite food I can’t wait to try I loved peanuts �� good job ��

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