Spring Roll Recipe

Spring rolls are a versatile and healthy dish that showcase the beauty of fresh ingredients. With their mix of crunchy vegetables, soft noodles, and fragrant herbs, these rolls are not only visually appealing but also deliciously satisfying. Serve them with a tangy dipping sauce for a perfect appetizer or light lunch.

Equipment:

• Large bowl
• Cutting board
• Sharp knife
• Clean kitchen towel
• Plate for assembly
• Small bowl for dipping sauce

Ingredients:

For the Spring Rolls:

• 12 rice paper wrappers
• 1 cup cooked shrimp, thinly sliced (or your choice of protein: chicken, tofu, or pork)
• 1 cup cooked rice vermicelli noodles
• 1 cup shredded carrots
• 1 cup cucumber, julienned
• 1 cup red bell pepper, julienned
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh Thai basil leaves
• 1 cup lettuce leaves, torn into small pieces

For the Dipping Sauce:

• 1/4 cup hoisin sauce
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 1–2 tablespoons water (to thin)
• Crushed peanuts (optional, for garnish)

Instructions:

1. Prepare the Ingredients:
   Wash and dry all vegetables and herbs. Slice the shrimp and julienne the vegetables into thin, even strips. Cook the rice vermicelli noodles according to the package instructions, then drain and cool.
2. Set Up the Workspace:
   Fill a large bowl with warm water. Lay a clean kitchen towel on a flat surface for assembling the rolls.
3. Soften the Rice Paper Wrappers:
   Dip one rice paper wrapper into the warm water for about 5–10 seconds until it becomes soft and pliable. Place it flat on the kitchen towel.
4. Assemble the Spring Rolls:
   • Place a few pieces of shrimp in the center of the wrapper.
   • Add a small amount of noodles, carrots, cucumber, red bell pepper, and lettuce.
   • Top with a mix of mint, cilantro, and basil leaves.
   • Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll tightly to seal. Repeat for the remaining rolls.
5. Prepare the Dipping Sauce:
   In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, lime juice, and sesame oil. Add water as needed to reach your desired consistency. Garnish with crushed peanuts if desired.
6. Serve:
   Arrange the spring rolls on a plate and serve with the dipping sauce on the side.

Tips:

• Keep the rolls covered with a damp towel to prevent them from drying out as you work.
• Customize the filling with your favorite vegetables, proteins, or even fruit like mango for a twist.
• For a lighter sauce, serve with a mix of soy sauce and rice vinegar.

These fresh spring rolls are a celebration of vibrant flavors and textures, making them a delightful addition to any meal or gathering. Easy to make and endlessly customizable, they’re sure to become a favorite in your recipe repertoire!

Spring Roll Recipe

Fresh and flavorful, this spring roll recipe features crisp vegetables, tender protein, and vibrant herbs wrapped in rice paper. Perfect for appetizers, snacks, or light meals.

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Equipment

• Large bowl
• Cutting board
• Sharp knife
• Clean kitchen towel
• Plate for assembly
• Small bowl for dipping sauce

Ingredients

  

• For the Spring Rolls:
• 12 rice paper wrappers
• 1 cup cooked shrimp thinly sliced (or your choice of protein: chicken, tofu, or pork)
• 1 cup cooked rice vermicelli noodles
• 1 cup shredded carrots
• 1 cup cucumber julienned
• 1 cup red bell pepper julienned
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh Thai basil leaves
• 1 cup lettuce leaves torn into small pieces
• For the Dipping Sauce:
• 1/4 cup hoisin sauce
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 1 –2 tablespoons water to thin
• Crushed peanuts optional, for garnish

Instructions

 

• Prepare the Ingredients:
• Wash and dry all vegetables and herbs. Slice the shrimp and julienne the vegetables into thin, even strips. Cook the rice vermicelli noodles according to the package instructions, then drain and cool.
• Set Up the Workspace:
• Fill a large bowl with warm water. Lay a clean kitchen towel on a flat surface for assembling the rolls.
• Soften the Rice Paper Wrappers:
• Dip one rice paper wrapper into the warm water for about 5–10 seconds until it becomes soft and pliable. Place it flat on the kitchen towel.
• Assemble the Spring Rolls:
• Place a few pieces of shrimp in the center of the wrapper.
• Add a small amount of noodles, carrots, cucumber, red bell pepper, and lettuce.
• Top with a mix of mint, cilantro, and basil leaves.
• Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll tightly to seal. Repeat for the remaining rolls.
• Prepare the Dipping Sauce:
• In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, lime juice, and sesame oil. Add water as needed to reach your desired consistency. Garnish with crushed peanuts if desired.
• Serve:
• Arrange the spring rolls on a plate and serve with the dipping sauce on the side.