Chewy on the outside and fresh, crisp and crunchy on the inside. Fresh spring rolls are a light and refreshing appetizer packed with flavor.
Turns out, they’re pretty easy to make at home! Preparing the rolls’ numerous elements is the hardest part; wrapping and rolling is all the fun.
These shrimp spring rolls included cilantro, seeded cucumber, carrots, green onion, mint leaves, cellophane noodles, and chopped peanuts. You could also swap in basil for the mint or add lettuce or spinach to the mix. Some people like fresh bean sprouts in there as well. It’s up to you.
Start the assembly process by soaking a sheet of rice paper in a bowl of water until it gets limp. Then pull it out and lay it on a damp cloth. Starting with the mint leaves or lettuce, top the wrapper with all the ingredients. Then, roll it up tight like you would a burrito.
I recommend two dipping sauces to dunk your rolls into: a spicy peanut sauce and a sweet garlic chili sauce. Both can be prepared in advance, and leftovers can be kept and used as a marinade or condiment.
Spicy Peanut Dipping Sauce
1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoons water
1 tablespoon each of minced garlic and ginger
1 tablespoon hoisin sauce
1/2 teaspoon crushed red pepper flakes
1/4 cup crushed peanuts
1 tablespoon peanut butter
*Bring all of the above ingredients to simmer over low heat, whisking to combine the peanut butter. Let it cool before serving.
Sweet Chili Dipping Sauce
4 tablespoons fish sauce
1/4 cup water
2 tablespoons lime juice
1 tablespoon minced garlic
2 tablespoons sugar
1/2 teaspoon garlic chili sauce, or to taste
*Combine at least one hour before serving.
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