3 Kinds of Vietnamese Fresh Spring Rolls

Steps

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1. 1
   Gather all ingredients and rice paper. Rice paper (also called rice wrapper) is the key ingredient for making fresh spring rolls.
   ▶ ≈0:10
2. 2
   For the teriyaki chicken: prepare chicken thigh, marinate with sake, mirin, brown sugar and soy sauce, then cook until caramelized.
3. 3
   Boil an egg until hard-cooked.
4. 4
   For the pork and kimchi: cut pork belly into pieces, cook with sake, mirin, brown sugar, soy sauce and gochujang until cooked through.
5. 5
   For the dry-fried shrimp: combine prawns, garlic paste, ginger paste, fresh chili, and onion, then cook with sake, sugar, soy sauce, ketchup and water until the flavors meld.
6. 6
   Prepare the rice paper: soften by dipping briefly in warm water, then remove and pat dry.
7. 7
   Assemble the teriyaki chicken roll: place lettuce on rice paper, add the cooked chicken and boiled egg, then roll up.
8. 8
   Assemble the pork and kimchi roll: place lettuce on rice paper, add the cooked pork belly and kimchi, then roll up.
9. 9
   Assemble the dry-fried shrimp roll: place lettuce on rice paper, add the cooked shrimp and fried eggs, then roll up.
10. 10
    Serve the completed spring rolls immediately. Enjoy as is or with your preferred dipping sauce.
    ▶ ≈7:27