Fresh Spring Rolls: Fried Tofu & Shrimp-Pork Version

#Vietnamesefood #Southeastasianfood #Fresh spring rolls
Fresh Spring Rolls A fun Vietnamese appetizer or dish to make. I'll show you how I make mine and what I like to add to my spring rolls. Today we'll make two versions: One with fried tofu and the other with the classic shrimp and pork. We'll serve them with the classic hoisin-peanut dipping sauce.
INGREDIENTS:
--HOISIN-PEANUT SAUCE--
1 cup hoisin (310g)
1 cup water (250ml)
1/3 cup creamy peanut butter (110g)
2 tsp sugar (12g)
1 tbsp distilled vinegar (18g)
1 tbsp shallot chopped (10g)
2 tsp sambal oelek (12g) [more or less]
Crushed roasted peanuts to garnish (up to 2-3 Tbsp)
--TOFU--
Extra firm tofu (pat dried)
3 Tbsp to 1/4 cup teriyaki sauce (I used Yoshida's)
Oil to fry
--BOILED PORK--
1.5 lbs pork tenderloin (or meat of choice)
2 liters of water
2 tsp mushroom seasoning (Po Lo Ku brand)
1 Tbsp salt
2 garlic cloves (smashed)
1 lemongrass (smashed)
--SHRIMP--
20-25 shrimps (w/ shell and head on)
--HERBS/VEGETABLES--
Thai Basil
Mint
Lá Tía Tô or Vietnamese Perilla leaf
Cilantro
Chives
Shredded carrots
Beansprouts
Lettuce leaf
--OTHERS--