HOW TO MAKE SPRING ROLLS WITH RICE PAPER 2 WAYS (VIETNAMESE PORK SHRIMP MEATLOAF & VEGAN TEMPEH)

VIETNAMESE SPRING ROLLS RECIPE:

CARROTS & DAIKON PICKLES:
-1.5 cups julienned carrots
-1.5 cups julienned daikon
-1.5 cups water
-1.5 cups white distilled vinegar
-1/2 cup sugar
-1 tsp salt

Dissolve liquid and immerse everything in for minimum 1 hour, store in fridge up to 1 month

MEATLOAF:
-1 kg of ground meat, i used half pork and half shrimp
-3/4 cup water
-4 Tbsp fish sauce
-2 Tbsp tapioca starch
-1 Tbsp date syrup or other sweetener (sugar, honey, maple syrup etc)
-1/2 tsp black pepper
-1 tsp garlic powder
-1/2 tsp onion powder

Bake at 350F for 45 min

PEANUT DIPPING SAUCE:
-1 Tbsp date syrup or other sweetener
-1 Tbsp soy sauce
-2 Tbsp lime juice or juice of 1 lime
-1/2 cup water
-1/2 cup peanut butter (i used 100% peanuts creamy peanut butter)
-Hot chilies to taste (optional)

Dissolve everything on low heat, approx. 10min

OTHER FIXINGS:
-Rice paper (dipped in hot water for 1 second)
-Julienned cucumbers
-Mint (very important)
-Thai basil
-Vermicelli noodles
-Salad

PLANT BASED SPRING ROLLS RECIPE:

TURMERIC LEMONGRASS TEMPEH:
-2 packs tempeh (boiled for 10min to remove bitterness)
-3 Tbsp soy sauce
-1 Tbsp date syrup (or other sweetener)
-1 tsp dried lemongrass
-1 tsp onion powder
-1 tsp garlic powder
-1 tsp turmeric
-1/2 tsp chili flakes (optional, +/- to taste)

Bake at 350F for 10 min

CILANTRO LIME DIPPING SAUCE:
-1 cup cilantro
-Juice of 2 limes
-1/4 cup water
-1 Tbsp tahini
-1 tsp onion powder
-1 tsp garlic powder
-2 tsp dried onion flakes
-1 tsp salt (+/- to taste)

OTHER FIXINGS:
-Rice paper
-Salad
-Cucumber
-Tomatoes
-Red onions
-Vermicelli noodles

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