Spring rolls are a delicious Asian dish. They can be served as an appetizer or entree. Light and airy, filled with fresh vegetables and tender shrimp.
Spring is a young girl, pink flush in her cheeks, rosebud lips. Carefree and giddy, brand new and fresh. She glides across the lawn in white chiffon. Spring Rolls remind me of Flirtatious Spring, with a sheer rice paper dress, vegetables peeking through, teasing…nibbling her cucumber toes.
Spring Rolls seem more intimidating to make than they really are. Think Asian Burritos. The Vietnamese rice wrappers can be found in most grocery stores. They are transparent and stiff out of the package.
Soften them for only about 30 seconds in warm water to make them pliable.
There really isn’t a “recipe” for Spring Rolls. You can put what ever you want inside of them, any thinly sliced vegetables and a bit of meat, shrimp or small bits of chicken.
Eat bite should be like a bit of Spring, fresh and light. Serve them with the classic Thai dipping sauce of lime, fish sauce and a thinly sliced Thai chili. You can wrap them further in a leaf of lettuce tucked with more cilantro and mint leaves.
What you’ll need to make the Spring Rolls:
Spring roll wrappers, (can be found in most major grocery stores and all Asian markets)
Thinly sliced vegetables, cucumbers, pea sprouts, peppers, carrot shavings, chives, fresh mint and cilantro leaves.
Cooked, peeled de-veined shrimp, sliced in half, about 2 per roll (or cooked chicken)
Making Spring rolls could not be easier!
Cut and prepare vegetables and shrimp
For 1 roll, soak wrapper in warm water, for 20-30 seconds just until pliable. Lay wrapper on a cutting board and line up vegetables in lower 1/3 of wrapper, fold in sides and fold up bottom 1/3.
Add shrimp or chicken and continue folding, (like a burrito) so that some of the filling shows through the wrapper.
Serve with Chili oil, peanut sauce, or classic Thai sauce.
Nam Pla Prik (from Madhur Jaffrey’s Far Eastern Cookery)
1 fresh hot green or red chili ( I used Thai)
4 tablespoons fish sauce (you can find this in most grocery stores, or any Asian market)
2 tablespoons lime or lemon juice
- Using gloves or being mindful of your eyes, thinly slice the chili. Discarding the seeds with make the sauce less hot.
- Mix all ingredients, and serve on the side.
Optional: 1 teaspoon sugar