Fresh Spring Rolls
A crisp crunch that’s sure to satisfy. Add more vegetables for something light, maybe a little more meat to make a filling meal.
Fresh Spring Rolls
Description
Servings: 2-4
Prep Time: 15 Minutes
Ingredients
- 4 Spring Roll Wrappers
- Warm Water
- 1 Carrot, peeled
- 1/2 Cucumber, peeled
- 4 Leaves Butter Lettuce
- Avocado, sliced in thin wedges
- Crab, Salmon, Chicken or Shrimp
- Pickled Ginger
- Cilantro Leaves
- Sweet Chili Sauce, for dipping
Optional Add-Ins:
- Mango, sliced into matchsticks
- Thai Basil
- Scallions/Green Onions
- Shredded Red Cabbage
- Red Bell Pepper, sliced into matchsticks
- Cooked Rice Vermicelli Noodles
- Scrambled Egg, cooled & sliced into strips
Instructions
1. Prepare the vegetables: slice carrot and cucumber into thin matchsticks. Lay out all other ingredients so they are easy to access while assembling – the lettuce leaves, avocado slices, crab (or sliced salmon, chicken or shrimp), cilantro leaves and pickled ginger.
2. Assemble the spring rolls: pour warm (not boiling) water in a wide, shallow bowl (a pie dish works great for this). Dip 1 spring roll wrapper entirely in the water to submerge for a few seconds. Remove when just moistened (It’s okay if it’s still a little stiff, it will continue to soften as you fill it). Lay flat on a cutting board (a plastic or silicone board will help a little with sticking).
3. In the bottom third of the wrapper, add the fillings – carrot, cucumber, lettuce, avocado, crab (or other protein), pickled ginger and cilantro leaves. Fold the bottom of the wrapper over the filling and fold the sides in similar to a burrito. Finish rolling the spring roll – as tightly as you can.
4. Serve immediately with sweet chili sauce if desired.
Notes
The one trick to make rolling the sticky rice paper sheets a little easier: Only soak for a couple of seconds. The sheet won’t be completely soft, but it continues to soften as you fill and roll, and even as the roll sits before eating.
Slice immediately (using a chef’s knife) if you want them cut in half or in sushi-style pieces, as they become more sticky and harder to cut the longer you let them sit. And if you find that everything is getting just a little too sticky, wet your hands and spritz a little water on your surface.
Recipe courtesy of learninghowtocook.com.
