Fresh Spring Rolls

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Fresh rolls are one of my all-time favorite eats. I love the pop of the fresh ingredients with sweet and sour sauce or peanut sauce. I love the chew of the rice paper, and how they fill you up but are light and FRESH at the same time!

The other great thing about fresh rolls is that you don’t necessarily have to stick to the same ingredients. You can make them from different stuff each go-round. While the rolls are easy to make, they do take me some time. I am not yet a master of the wrap, and it does take some additional time to soak each rice paper. Just a note, so that you can plan that time into your dinner schedule. With prep, they may take as long as 30-45 minutes.

We ate these Fresh Rolls with the Indonesian Chicken Satay recipe I posted today. These rolls are also the perfect compliment to stir-fry, pad Thai, and any curry soup you feel like concocting. I hope you thoroughly ENJOY!!

XX, Megan

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Ingredients

10 rice paper wraps
1 avodcado
1/2 large red bell pepper julienned
1/2 head purple cabbage (I subbed shredded broccoli this time)
1/2 carrots julienned (1 large or 2 medium)
1 large cucumber julienned
1/4 cup cilantro (you can also use mint, basil, chives or all four!)
1 cup greens (I used spring mix, but romaine also works well)
1 can shrimp (or 20 peel and eat shrimp, cooked, and thinly sliced)

 

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Directions

Cut, slice, and chop all of your ingredients, and lay them out on a cutting board or a baking sheet so they are easily accessible.

Place warm water in a 9 ” round baking pan, or on a 9″ square baking sheet.  I used the latter. Soak each rice paper for 10-15 seconds. Transfer the rice paper to a plate, cutting board, or other flat surface.

Place your ingredients in the far 1/3 of your rice paper. Make sure not to overfill your wrapper. Ingredients may roughly fill 1/2 cup or 3/4 cup. Picking up the end of your rice paper closest to your filling. Wrap it tightly around your ingredients. Try to make the roll shape with this first wrap.

Roll once more around, and then tuck in the sides or edges of your rice paper like a burrito. Once your edge are tucked in, your ingredients should be completely contained. Finish rolling your wrapper to the end of the paper. Set rolls aside on a serving plate.

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