The KaiKai Book

How much do you love Vietnamese spring rolls? A trip to San Francisco is not complete without a meal at chef Charles Phan's The Slanted Door, a modern, luxe Vietnamese restaurant. These spring rolls are its most popular recipe, selling over 80,000 orders a year! And while they may look like tricky-to-make restaurant fare, they're surprisingly easy to do yourself. Watch for tips and tricks, including how to get those shrimp right on the outside of the roll. Classic Pork and Shrimp Spring Rolls From The Slanted Door: Modern Vietnamese Food INGREDIENTS For the peanut dipping sauce: 1 cup rice, cooked and cooled 1/2 cup roasted peanuts 2 cloves garlic 1 thai chili, stemmed 3 tablespoons red miso 3 tablespoons ketchup 3 tablespoons canola oil 3 tablespoons sugar 2 tablespoons stir-fry sauce 1 1/2 teaspoons lemon juice 1/2 teaspoon toasted sesame oil For the spring rolls: 15 medium shrimp, peeled and deveined 8 ounces boneless pork shoulder 1 egg yolk 1/2 cup canola oil 1/4 teaspoon kosher salt 5 cups rice vermicelli, cooked 10 12-inch round sheets rice paper 1 head red leaf lettuce 30 mint leaves 1 1/4 cup peanut dipping sauce

This is a recipe for homemade Popiah Skin aka the thin wrapper skin for Chinese Spring rolls. Popiah is a word derived from the Hokkien dialect. A good popiah wrapper/skin must be thin and elastic. They should be strong enough to wrap the vegetable fillings without breaking apart. Fresh Popiah or spring rolls are popular in Malaysia and Singapore. INGREDIENTS: 500 grams All-Purpose Flour 1 tsp Sea Salt 450 ml Water

Spring rolls, also named 'spring pancakes' (春饼) or 'thin pancakes' (薄饼), are a traditional Chinese New Year food. Masterchef Chen Yichun shares tips on how to make fresh spring roll wrappers and spring rolls at home with step by step instructions.Spring rolls, filled with vegetables or meat, are also one of the most popular street food in Asia. Spring roll wrappers vary by regional cuisine. Traditionally, the dough is made from flour, water, and salt in China. Non-fried spring rolls are typically bigger and more savory. Chef Chen made two kinds of fillings for both vegan and meat eaters. INGREDIENTS: Flour 1lb 2oz / 500g, Salt 1tsp / 5g, Water 1lb / 450g, VEGETARIAN FILLINGS. Celtuce, shredded 5oz / 140g, Daikon Radish, shredded 5oz / 140g, Carrot, shredded 5oz / 140g Salt 1tsp / 5g, Soaked Glass Noodles 3oz / 85g, Cooked Bean Sprouts 2oz / 55g, Chili oil 1.5tbsp / 22ml, Soy sauce 2tbsp / 30ml, Black Rice Vinegar 1tbsp / 15ml, Sichuan peppercorn oil ½ tbsp / 8ml, Sugar 1tsp / 5g, Sesame oil ½ tbsp / 8ml,