Ingredients

Spring Rolls

• 18 medium shell-on shrimp

• 3 ounces thin rice vermicelli

• 1 large carrot, peeled and cut into thin matchsticks

• 1 English cucumber, cut into matchsticks

• 1/2 cup loosely packed mint, cilantro, and basil leaves

• 12 pieces butter lettuce, tough bottom stems removed (see Note 2)

• 12 large round rice paper sheets

• warm water for rolling spring rolls

• 2 cups rice vinegar

• 2 Tablespoons sugar

• 1/2 cup water

Peanut Sauce

• 1 Tablespoon minced garlic

• 1/2 cup creamy peanut butter

• 1/2 cup filtered water

• 2 Tablespoons rice vinegar

• 2 Tablespoons hoisin sauce

• 2 Tablespoons Sriracha or Sambal

• 2 Tablespoons Sriracha or Sambal

Nước Chấm

• 1/3 cup warm water

• 3 Tablespoons sugar

• 4 Tablespoons fish sauce (add more to taste)

• 1 Tablespoon lime juice

• 1 Thai chili, sliced

• 1 Thai chili, sliced

Instructions

Poaching the Shrimp

Preheat the Wolf Convection Steam Oven to 425°F on Convection Steam.

Pickling the Carrots and Daikon

Julienne carrots and daikon and place them into separate vacuum-seal safe bags.

Bring 2 cups rice vinegar and 1 cup water to a boil. Add: 1 Thai chili (split in half), 2 cloves garlic (crushed), 1 teaspoon minced ginger, 1 lemongrass stem (also split), and a few Tablespoons of white sugar.

Remove from heat and allow the mixture to cool to room temperature. Strain out all solids, then split the mixture between the two vacuum-seal bags. Seal using Wolf Vacuum Seal on full vacuum. Refrigerate overnight.

Peanut Sauce

Sauté minced garlic in a splash of oil until fragrant.

Add the remaining ingredients.

Stir until smooth and combined. Season to taste.

Remove from heat and finish with a few drops of toasted sesame oil.

Nước Chấm

Combine warm water and sugar; stir until dissolved.

Add the remaining ingredients, except the limes. Cool mixture and add limes.

Adjust seasoning with fish sauce and additional chili for desired heat.

Cook Shrimp

Lay the shrimp in a single layer on a perforated pan. Season with salt. Place perforated pan in position 3. Place solid pan on position 2.

Cook for 4 minutes, or until the internal temperature reaches 140°F on an instant-read thermometer. Cool shrimp in the Sub-Zero refrigerator. Cut shrimp into half moons. Refer to video for technique.

Rice Noodles

Cook package of rice vermicelli and cool.

Rolling the Spring Rolls

Quickly dip a sheet of rice paper in lukewarm water to moisten. Spin to ensure the entire surface is wet.

Lay the wet rice paper flat on your work surface.

Near the bottom edge, place a piece of butter lettuce.

Over the center of the lettuce, layer a small pinch each of, rice noodles, carrots, cucumber, pickled daikon, and herb leaves (mint, cilantro, basil).

About 1½ to 2 inches below the top edge of the rice paper, lay 3 pieces of shrimp, orange/pink side facing down.

Grab the lower edge of the rice paper and lettuce, and begin rolling tightly.

Once you reach the shrimp, fold in the left and right sides, then continue rolling until sealed.

Tip: If the cutting board dries out, lightly brush it with water to prevent sticking.

Serve the spring rolls with your dipping sauces on the side.