Vietnamese Shrimp Roll Salad Bowls


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Vietnamese Beef NOODLE SALAD (Bun Bo Xao)

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Vietnamese Summer Rolls Salad – Health Benefits This salad bowl is prepared using fresh raw cucumber, carrot, brown rice noodles and shrimps. Cucumber pulp is rich in vitamin A, folic acid, and vitamin C while skin is a good source of fiber, magnesium, and potassium. Ingredients1x2x3x 8ozcooked ready-to-eat shrimpsliced in half horizontally 1cseedless cucumberthinly sliced 2carrotsgrated 1/4cfresh mintminced 1/4cfresh basilminced. Ingredients 2 ounces rice vermicelli 8 rice wrappers (8.5 inch diameter) 8 large cooked shrimp peeled, deveined and cut in half 1 1/3 tablespoons chopped fresh Thai basil.

Return shrimp to pan; stir-fry 1 minute. Arrange about 1 cup lettuce mixture in each of 4 large bowls, and top each serving with about 1 cup noodles and 2 tablespoons chopped peanuts. Divide the shrimp evenly among servings, and serve each with 1/4 cup of sauce. Find more grilled shrimp recipes.

Put cabbage, sprouts, carrots, mint, basil, cilantro, shrimp and fried shallots in a bowl, then drizzle with Vietnamese salad dressing. Your traditional Vietnamese salad is ready!In a small bowl marinate the shrimp for 15 minutes with lime juice, sugar, soy, ginger, toasted rice powder and garlic Once 15 minutes is up, remove the shrimp from the marinade and remove any pieces of ginger and garlic stuck on to it. Set the grill to high heat and when the BBQ. Assemble the vermicelli bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half.

Top each bowl with cucumbers, carrots, daikon, cilantro, Thai basil, mint, peanuts, and the caramelized shallots. Serve with shrimp skewers. These light and healthy Vietnamese-influenced summer rolls are filled with cooked shrimp, rice noodles, and plenty of fresh herbs and vegetables for flavor and crunch. Once your ingredients are prepped, the rolling fun begins as sheets of rice paper are.

These deconstructed salad roll bowls have the same light ‘n fresh feels of those tasty Vietnamese parcels we all love but without the fuss of handling those delicate wrappers. Complete with lemongrass shrimp to crown each bowl and a sensational peanut-hoisin dressing you’ll want to. Healthy & fresh shrimp spring roll bowls are topped with peanut dressing for an easy deconstructed version of a Vietnamese classic.

You know those cold appetizer spring rolls you get at a Vietnamese/Asian restaurant?

List of related literature:

Just before serving (you don’t want it to get soggy), sprinkle on the nori strips.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

The staff laid out separate bowls of lime-marinated scallops, shrimp, and three kinds of fish, and served the other traditional recipe ingredients as a sauce on the side along with extra chopped tomatoes, onions, serranos, cilantro, lime wedges, and warm tortillas.

“The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico” by Cheryl Jamison, Bill Jamison
from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico
by Cheryl Jamison, Bill Jamison
Harvard Common Press, 1995

To serve: Place the cocktail sauce in a small bowl in the center of a large plate or bowl and arrange the shrimp around it.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

parsley 1⁄4 small red onion, sliced in rings 3 Top the salad bowl mix with the shrimp, pine nuts, and dressing of your choice, then toss to mix.

“Acid Alkaline Diet For Dummies” by Julie Wilkinson
from Acid Alkaline Diet For Dummies
by Julie Wilkinson
Wiley, 2012

Combine the shrimp, egg, salt, ginger, garlic, and scallions in the bowl of a food processor (the shrimp should be as cold as possible).

“Ratio: The Simple Codes Behind the Craft of Everyday Cooking” by Michael Ruhlman
from Ratio: The Simple Codes Behind the Craft of Everyday Cooking
by Michael Ruhlman
Scribner, 2009

Combine the shrimp, 6 tablespoons panko, the egg, scallions, celery, mayonnaise, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper.

“Weber's Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics” by Jamie Purviance
from Weber’s Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics
by Jamie Purviance
Houghton Mifflin Harcourt, 2016

Add the shrimp to the bowl and combine gently until evenly incorporated.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

Place the sticks of butter on top of the shrimp, sprinkle on the black pepper (it should be a thick layer, 1/16 to 1/8 inch deep).

“Provincetown Seafood Cookbook” by Howard Mitcham
from Provincetown Seafood Cookbook
by Howard Mitcham
Seven Stories Press, 2018

Toss shrimp with sugar, ¹∕ teaspoon salt, and ¹∕ teaspoon pepper in bowl.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Be sure the shrimp are very dry, otherwise pat them dry with paper towels, and season with 1 teaspoon oil, the onion and garlic powder, oregano, ¾ teaspoon salt, and a few cracks of pepper, and mix well.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Thích anh ấy nhưng không biết anh ấy nói gì, chỉ biết anh ấy đã từng làm hủ tiếu Việt Nam cơ mà nhìn ngon quá������������. Còn đây là gỏi cuốn

  • Yummo!!! Im gonna make cuz i dont wanna pay $2 a roll at my local place…and i love them with just soy sauce. What kind of lettuce is recommended? Romaine?

  • Hi Dzung! Love your recipes so much! Do you think you could put this into a mason jar as a make ahead salad? If so, could you go over the bottom-to-top layers?

  • I’m a bit confused when I order bun bo cha gio because the bowl is so full, I’m not shire how to eat it. The ingredients are all separated and noodles are hidden under all the other items. I usually pick off the cha gio and put them on a plate so I can rest.

    So in short, am I supposed to mix it all up before I eat it or just pick through it? I was similarly confused with Korean bi bim bap as I didn’t know it’s all supposed to be mixed up first.

    The. Oodles are also sticky and dry sometimes so I usually end up pouring all the dipping sauce in at the beginning so that they can be separated. I know that’s not right but it works.

    BTW the best place in San Francisco for bun bo is Tu Lan near 6th and Market. Julia Child raved about the place and food is still fantastic at a cheap price.

  • i go to a place very close ” Da Lat ” i’m hooked on Pho ( beef noodle) but ive eaten just about everything on menu, love viet food!!! & 1 of the waitress not sure if they’re into american guys. to me there is no better food

  • I made some spring rolls with your peanut dipping sauce for my vegan daughter yesterday and she absolutely loved it♥️ thank you so much!

  • Just added this video to my list of stuff to try. I love eating at Pho places, and now I want to start making my own Viet dishes:D

  • They all looked so delicious! Thank you so much for sharing and taking the versatility to the next level of creativity!!! Definitely gonna make them��❤️

  • Hello Mr GORDON RAMSAY,I’m of origine of SUD VIETNAM.
    It’s a excellent dishes than you have make.
    Come back of VIETNAM for make of others tv show for the Asiatique food.
    Best Regards Mr GORDON RAMSAY.

  • I bought some Vietnamese rice paper wrappers by accident. The instructions say to put them in warm water for 5 to 6 seconds. Having watched how you prepare them on this video I now understand why mine came out gelatinous and sticky and difficult to use!

  • Eating a lemongrass grilled chicken vermicelli. I’ve unfortunately just recently discovered this dish and I’ve been going to that restaurant weekly, I love the chili oil ��

  • Summer Rolls or Spring Rolls are my favorite Vietnamese food to eat. With the peanut butter sauce it’s really good ����. I am craving this right now.

  • One of my favorite foods is Vietnamese spring rolls.
    Especially, the shrimp, pork belly, and chives in Vietnamese spring rolls are so delicious.
    The sauce is not what I usually eat.
    I want to make a Vietnamese spring roll with the sauce recipe you told me.

  • I have tried it, I love the pork skewer one with egg roll, I actually ordered it on accident but it tastes good so now I enjoy it.

  • Ramsay I respect your cooking. I love you to watch you show. However, the way you make spring, It is a baby steps. Too much water for the spring roll warp. This is my first make a comment on your video.

  • i love beef noodle salads, its something i order all the time. I’ve always wanted to know how to make it. THANKKK YOUUU now i can try it at home:)

  • you are delightfully awkward. im trying the chicken garlic first. Twist: Slicing my chicken breast into batons for less droppage than that large dice. Love you!

  • tried this dish a few years ago.. Was STARVING and drove past a Vietnamese restaurant (never had Vietnamese food at that point) I LOVED it. Though I think mine had pork?

  • Can you show us how to make Vietnamese version of pickled radish and carrot? I tried many times but has that bad pickle smell that my husband complains in the fridge.

  • Just made this for dinner. I actually like to go overboard with the veg…so I’ll actually add more colorful veg for beauty and texture-julienne red radish, serrano chilis, pickled leeks, cherry tomatoes stirfried with the meat (it creates a nice sauce). I also keep frozen egg rolls in the freezer, so I can heat one up in the airfryer and cut it up with scissors. I skimp on the rice noodle.

  • Im ordering dome springs rolls now be cause of you. I hope I like them and I’d try to make it myself one day using this recipe.. aww I would love to try out that sauce with lime

  • So…I accidentally bought a, different kind of vermicelli, I think it’s made of some type of legume. Do you think it will still work?

  • Awesome recipe. I have always loved bün and this is inspiring me to make it myself. You make it look so easy! The pork bün is my favourite. Do you have a pork marinade recipe??

  • Receive your hand, an excellent chef, can you follow the Egyptian kitchen and Egyptian cuisine channels with the honor of your presence

  • Bun is one of my favorite Vietnamese dishes and I’m so glad you covered this! I’ve been dying to learn how to make this at home:)

  • Judging from your accent you are an american. Must say you pass as a cook venturing into exotic asian cuisine. Do pay more attention to the proper way of wrapping. Good try!

  • if you know any easy hibachi chicken and fried rice recipes please share! Love hibachi but can’t always go to a restaurant with my busy schedule

  • Being stuck in quarantine is forcing me to try & cook stuff I’ve never done before.
    I hope it goes well. Thank you for the recipe!!

  • Can u tell me why my rice paper is so sticky yours dont look as sticky as mine! i dip it for 5 seconds in warm water sometimes less. Although i notice you roll yours on a wooden board i roll mine on a plate i wonder if thats the problem? mmmm

  • Thank you for the recipes! I made spring rolls for the first time tonight, and was surprised how well they went over. I made dino nugget rolls. My little one loved the dino ‘burritos’ and my husband even enjoyed it. i made a sauce that was equal parts peanut butter, hoisin, and water, with a sprinkle of salt. I want to try some of yours, though! I’m a sucker for avocado!

    I definitely think the garlic chicken wraps would go ove well here! I love the fruit idea too! I might have to get some veggies for the rainbow roll! We have one stire that carries them here, and I hope I can convince them to keep the wrappers in stock. Spring rolls make salads easy!

  • Hi thanks for share…I recall when I was work in a vetnamese kitchen..I’m so amaze to you..coz when I wrap the roll it is very hard.. PLS. Share your love

  • I wanted to thank you for your great recipes.
    I’ve watched at least 5 other spring roll videos on YouTube and your is head and shoulders-above the rest.
    Great dipping sauces as well.
    Keep up the great work.

  • I subscribe to several Vietnamese cooking channels, but your video is one of the best and one of my faves to watch cuz you break down the recipe so well, it’s foolproof!  Love it!  Keep up the good work making videos!  I learn a lot and get so hungry after watching them.:D

  • Compare to some other western chefs who “claims” to make authentic stuff but ended up messing it up this man is significantly better, and i appreciate his feelings for our country

  • I just made this for my family and it was easy & delicious! I used frozen Costco shrimp instead of beef because it was what I had on hand. The marinade was delicious, and you were right about the mint being an essential part of the dish! I used to get bun bo xao from a Vietnamese restaurant all the time in college, so having this again was a fun memory trip.

  • I made them they burst open never got crispy but the insde contents were burnt and the experience was horrible. Atleast i didn’t burn myself.

  • I mean I do really appreciate this video and she’s doing great but my fellow Vietnamese might cringe at how wet her rice papers are. You’re supposed to sprinkle just a little water and spread it around the paper’s surface. The rice papers will soften after around 20 secs but still has their firmness and don’t get too wet. Also makes it easier to fold the rolls. Her rolls are a little too loose.

  • Important tip!! I did not pay attention and grabbed the THICKER and Wider version of this Thai Kitchen Rice Noodle brand. Make sure when picking up this package that u check to see if it is the skinny rice noodles. The thick wider ones are too starchy and does not soften at all no matter how long u soak it.

  • hhhh, i miss going to pho viet in dublin ireland, my boyfriend introduced me to the spring rolls on our first date, he is from vietname but was adopted at agd 5

  • My dad would always make this for me and my sibling when we were little, and he unfortunately passed away last year. I want to learn how to do some vietnamese style cooking as a way to remember him and how he tried his best to make us happy when i was little.

  • Thank you so much for posting this!!!! Previously I had watched several videos on this trying to find one that was easy enough for me to make, and by far I have found yours to be the most helpful and informative and most simplest one especially when placing the shrimp and wrapping the roll. I found it so useful that now I am willing to give this a try! Do you happen to have a video for making the peanut sauce? Thanks so much, you have a new subscriber.

  • Wow am making this today for family.. as we are observing the fast right, this will be in the menu to break our fast Inshaa allah thanks a million you have inspired me

  • I love these, because I have both gluten and soy allergies, and spring rolls can easily be adapted to both! Thanks for the creative ideas!

  • I just made this and It TASTE LEGIT!!!! I used chicken instead because I didn’t have any beef on hand and let me tell you, I can’t get enough! Tastes exactly (even slightly better) than the noodle bowl I get from my local Vietnamese restaurant! Thank you!

  • hi can someone explain me what is the difference between bun bo xao and bun bo nam bo please? it looks the same for me. thanks a lot!

  • You should not deep the rice paper wrap in the water too long. Quick deep and take it out. Place it on dry surface, leaves a couple of minutes will get super soft. Then place the fillings. That way is much easier to roll. You will find it a bit sticky, stretchy but take the time and you will have a nicer rolling experience ��

  • Hi Honeysuckle just found your channel it’s amazing learning all about Vietnamese Cuisine….Question what program do you edit with great definition also. Also saw your Pandan Waffles learned something new…I must make them…

  • I keep coming back to this recipe time and time again, especially the dipping sauce which is devine!

    Thank you Helen for posting this.

  • OMG I am making these and maybe a little Mexican in the rolls. That peanut sauce is what iS convincing me and that meatloaf OMG OMG omg

  • I made this tday, it was really really delicious. However i feel that the sauce was a little too salty, i recommend to reduce the salt

  • This is the first video that I had viewed of yours. I have liked and subscribed to your channel. Thank you for sharing. Do you have recipe for the pickled carrots?
    JW Wichita Kansas USA ����
    E Johnson-Wootson
    PO Box �� 780685
    Wichita Kansas
    (USA) 67278-0685

  • One on my favorites! Back home on the west cost my family and I went to the local Pho restaurant and I always had the salad with BBQ beef and Chicken. Super good. 10 years ago I moved to the east coast and haven’t had it since. Last night I made this recipe and OMG thank you so much!! I’m in heaven! This will be added to my weekly menu!

  • Bánh tráng đừng nhúng hết vô nước vậy chú ơi, nên xoa nước lên bánh tráng cho nó vừa đủ ẩm thôi, như vậy vừa đủ để cho chú cuốn mà bánh vẫn giữ đc độ dai, ăn sẽ cuốn hút hơn rất nhiều

  • That looks soo delicious I have fish sauce noodles shrimp and rice paper all I need are some fresh vegetables and I’m making this. ��

  • Little trick: Don’t put your rice paper too long in warm water. Just one go, then put them on a dry CLOTH. Then when you put your filling it’s easier to wrap it up, actually as a result, the spring rolls are tighter.

  • Nicely done! This is my absolute favorite Vietnamese dish. Rarely order anthing else when I crave Vietnamese cuisine. I am striving to improve my cooking to add this to my repatoire. Bun Bo Xao is ‘nectar of the gods’. Thanks again!

  • Might I suggest you only wait till you can roll it. Don’t wait until it is that soft. Terribly hard to roll if you wait that long. They stick together at that point. It is quick to get these done. Get all your ingredients ready before you even wet anything.

  • The transition from seeing the springrolls being made to the face shots are distracting. I prefer to watch you make them with the instructions or just the cooking portion then seeing you actually taste the items afterwards.

  • How do you keep the avocado sauce from browning throughout the night. I always have a tough time with that. Any suggestions? Or does it not do that with this recipe she did?

  • Hi,I’m here fully watching your video very nice recipe, love it, and now I like too, learning for next, thanks for visiting and returning. We love you guys…

  • Dip the rice paper in room temperature water for 1 or 2 seconds would be enough, it will turn soft in no time while you putting in the the filling. Keep the filling as dry as possible.

  • You’re so awesome! I LOVE you and your recipes! How refreshing and healthy! THANK you for expanding my horizons, I went to my local Asian store today to buy all these ingredients to make your recipe today… we’re marinating the meat, anxiously waiting to grill pork on the charcoal grill to complete your recipe!!! You are such a doll!!!!! Did you know tri-tip is a Cali thing!? I had no idea, we’re a Navy family and moved to WA from Cali and ppl here dont really know what that cut of meat is!! WHAAA!? HOW??? It’s so versatile! Shame on them!

  • Thank you so much Helen since I try summer rolls I always want to learn and today thanks to you tomorrow I will be trying for the first time ❤��������

  • I love Vietnamese noodle salads i normally eat the chicken one! Will you ever do a version for chicken with a marinade? (or pork?)

  • I love how gordon ramsay make this the way I want it to be. I always wanted to make it more flavour for the wrap so you can still eat it w/o the sauce bcoz people normally didn’t put anything to season the wrap which for me it’s quite tasteless just to eat it like that and depending only on the sauce to taste

  • Tried Vietnamese for the first time today and had this dish. It was a little sweet but good overall. May have been the restaurant

  • …. I watched to many spring roll recipe videos, this looks boring, gave me some ideas so i can’t complain, just not my idea of delicious

  • Love spring rolls. Just love to see how foods spreads to different parts of the world and make them their own. For ex. Tomatoes peppers peanuts corn chocolate and many other all were discovered by the Spaniards when they learned of them from the Aztecs in Mexico. In Mexico in present times Asian food is a country favorite. For ex chop suey, stir fry, soy sauce, and many other asian food were a part of my family’s menu even included by my grandparents who were born in the early 1900s. ( 1906 and 1910). Many chinese people and their bloodlines still exist in the Sonoran border tiny towns both AZ. USA and Sonora Desert.

  • It’s so hard to find a Vietnamese restaurant that does these RIGHT!! They always skimp on the ingredients they don’t put herbs in them which drives me nuts! So I usually just make them at home I have to try that sausage!! I grew up with the best Vietnamese neighbors next door! I was so lucky to grow up eating authentic home cooked Vietnamese that I’m so spoiled all I crave while I’m pregnant too! Making these ASAP thanks Man!!

  • Thank You! I hate salad and really most veggies. But I love spring rolls with peanut sauce! So I just decided to buy a bunch of stuff to make spring rolls and home made peanut sauce. So cheap, delicious and healthy!

  • i love the pace this guy goes thru during his preparation process.. i don’t have to fast forward like i do most other cooking videos. ANOTHER GREAT VIDEO.. good job Quang!

  • Vietnam Gang checking in.
    I only have the rice paper, vermicelli, lettuce, peanut butter and hoisin sauce.:( I’ll have to scrounge around the freezer and see if I can find some meat. I’m dying for Summer Rolls.

  • these ideas are so amazing and delicious.. if i made them i will return here and edit my comment aboute the results!!!

  • Spring Roll! My favorite dish.
    Vietnamese food is my #1 favorite since I was in highschool, that was in 1979/80. I have a couple friends who would cut class with me and we’d go to the local Nguyen’s restaurant and eat spring roll’s & peanut sauce, pho ga and fresh lemonade. Best food in the world.
    And I had to laugh because you cook like me, only a little better.

  • Does this hold up over night? Like if I make it for dinner can I pack it up and take for lunch the next day? Or will the noodles stick together?

  • I never shout out my Vietnamese Gang, EVER!! VIETNAM GANG CHECK IN!!! Á dù


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  • I’m pregnant, and I made a bunch and I ate them all (no regrets) was DELICIOUS. But I used chili sauce instead of peanut sauce. Still really good..

  • I once ordered summer rolls with a friend and there was no peanut sauce. Just a little hoisin and mango drizzle on top. I cried myself to sleep that night

  • I am a type 2 diabetic and struggle with new things to make. These all look so amazing. Do you have a nutrition breakdown? thank you

  • Nhạc buồn! Ko hợp với nấu ăn!! Và mọi video không có Sơn móng tay!!! Mong rằng cải tiến nhạc và để móng tay tự nhiên cho vệ sinh!!!!!!!

  • The recipe is weir. Put a whole rice paper in the water will destroy the texture. Furthermore, white vinegar with fish sauce? Lime, sugar, and fish sauce together are legendary to me. Anyway, I appreciate your difference.

  • These are absolutely fabulous but can anyone please tell me how to keep them from drying out if I take them for lunch or have them on a lunch buffet? Thank you.

  • I like how Gordon has pretty much been everywhere and eaten everything to the point that people from other countries are just people, and food from other countries are just food, nothing more, nothing less.

  • I was only teasing…
    We all know these celebrity chefs do not follow the books..they must bring out their own style in their creations….Its not Gordon if he did it prim & proper ������

  • So I have a Vietnamese restaurant close by shape like a boat and got these for the third time today and they are really good lol especially with the PB sauce

  • Yes, my amazing Vietnamese friend and coworker introduced me to amazing Vietnamese food that I can’t get enough of. Spring rolls are one of my favorites and that peanut sauce looks fantastic. I’m so hungry