[mukbang/cookbang with THIEN]: Spring/Summer Rolls Vietnamese Recipe (Shrimp and Tofu)

Vietnamese Spring/Summer Rolls are the answer to healthy eating 😛🌿. I take pride in knowing that the food from my culture is clean, refreshing, and delicious. In this episode, I will show how to make a delicious dipping sauce for your rolls (Peanut Sauce and Sweet Fish Sauce) and how to properly wrap your rolls. The great thing about these rolls is that you can be creative as you'd like; feel free to substitute any ingredient for customization. With the rolls, I am enjoying a Chai Milk Tea from Milkbox and a side of unriped mangoes with salt and thai chili. Enjoy! ---------------------------------------------------------------------------------------------- // MENU [SHRIMP SPRING ROLL] Shrimp (halved) Cucumber Assortment of mint leaves Red lettuce Bean Sprouts Vermicelli Noodles Rice paper wrapper [TOFU SPRING ROLL] Fried Tofu Mango Assortment of mint leaves Red lettuce Bean Sprouts Vermicelli Noodles Rice paper wrapper [FISH SAUCE RECIPE] 2 12oz cans of Coconut Soda (or 7 UP/Sprite) 5 tablespoons Vinegar 1/2 Sugar 1/2 Fish Sauce Garlic Thai Chili ***CREDIT: Christine N.    • BEST Vietnamese Fish Sauce Recipe! (Nuoc M...   [PEANUT SAUCE] *LOW SIMMER Peanut Butter (Creamy) Hoisin Sauce Chicken Stock Heavy Cream (optional) ---------------------------------------------------------------------------------------------- // SOCIAL MEDIA instagram - thienticles snapchat - thien_ticles ---------------------------------------------------------------------------------------------- //BUSINESS INQUIRIES ONLY e-mail - [email protected] ----------------------------------------------------------------------------------------------