How to make Vietnamese Spring Rolls 3 EASY STEPS

#appetizer #vietnamesespringrolls #vegetables #easyrecipe #nocarbs

Wet Wet Sauce
Ingredients:
1 tablespoon minced garlic
2 spring onions, chopped
1 tablespoon minced ginger
1 teaspoon sesame seeds
3 tablespoon Gochugaru
(Korean Chili Flakes)
½ cup neutral oil
1 tablespoon sesame oil
2 tablespoon oyster sauce
3 tablespoons soy sauce
3 tablespoons rice
wine vinegar
Directions:
In a medium, heat resistant bowl,
combine the garlic, ginger, onion,
sesame seeds and chili flakes.
Heat the oil to very hot (not smoking)
Pour the hot oil over the chili flakes
mixture. It will sizzle and “cook” the
chili flakes. Stir in the sesame oil,
oyster sauce, soy sauce and rice wine
vinegar. When cooled, pour into a jar
with a tight fitting lid. Refrigerate when
storing and shake before each use.

Peanut Sauce
Ingredients:
1/4 cup peanut butter
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
1/8 teaspoon ground ginger
Combine all ingredients and whisk until smooth.
If a thinner sauce is desired, just add teaspoons of water
until desired consistency is reached.
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