My husband introduced me to the joy of spring rolls. Spring rolls are now my favorite thing! Some people refer to them as Summer Rolls. These aren't fried, making them very healthy. Enjoy with the Thai Peanut Dipping Sauce below.
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Ingredients
1 package spring roll rice wrappers 1 cup boiled shrimp, peeled and deveined rice vermicelli noodles, cooked lettuce leaves, whole - not torn 1 - 2 carrots, sliced into thin sticks 1 cucumber, sliced into thin sticks bunch of fresh basil leaves (remove from stems) bunch of fresh chives or green onion tops (If you use the green onion tops, slice them lengthwise in strips.) You can really use most fresh vegetables in these - I've added red bell peppers and spinach leaves! Thai Peanut Dipping Sauce recipe below |
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Steps
- I set up one pie plate filled with warm water, one dry plate with all the cut veggies ready to grab, a clean and damp dish cloth, and a cookie sheet or platter either lightly oiled or covered with waxed paper.
- The pie plate is for softening the wrappers, the dry plate is for cut veggies, the dish cloth is for assembling, and the cookie sheet is for the finished rolls.
- One at a time, put a rice wrapper in the plate of warm water. Press it all the way down and soak for about 15 seconds until soft, but not sticking together.
- Remove the wrapper from the water and place it on the damp dish towel. Place first a lettuce leaf or two. Then in a log-shape, place cooked noodles, then veggies, then one or two shrimp (depending on size.) Don't try to overfill and stay in the middle, not going all the way to the edges. I usually mess up the first one - but that's OK, I can eat it!
- Tuck one side of the wrapper over the end of your "log." Then roll lengthwise into a sausage-shaped package (kinda like a burrito). I leave one end open, because it's easier, but you can tuck in both ends and roll.
- Place finished roll on the platter or cookie sheet and continue until all your ingredients are gone. Don't stack the rolls.
- Serve with Thai Peanut Dipping Sauce. (recipe link) If not serving immediately, cover with plastic wrap and refrigerate.
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Ingredients
2 tablespoons brown sugar (My husband likes it with honey, instead!) 2 tablespoons soy sauce 1 tablespoon lime juice (Use lemon, if you don’t have lime.) 1/2 cup peanut butter, crunchy or smooth (I’m a crunchy kinda girl!) 1 tablespoon rice wine vinegar (I’ve substituted apple cider vinegar.) 2 tablespoons brown sugar (My husband likes it with honey, instead!) 1 tsp sriracha sauce or any hot sauce (even crushed red pepper flakes) 1 - 2 garlic cloves, minced fine (optional) I personally leave the garlic out. 1 teaspoon minced fresh ginger or 1/4 tsp. powdered (optional) 2-4 tablespoons warm water |
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Steps
- With a fork or a whisk, stir everything together except the warm water.
- Stir until it’s fairly smooth. If it’s too thick, start adding in the warm water, 1 spoonful at a time, until it’s the right thickness for your liking. Some like it thick, others like it runny – your choice.
