Spring Rolls

Owner of Golden Fig, Laurie Crowell, stopped by with a tasty spring roll recipe to try at home.

1 package spring roll wrappers
1 pkg vermicelli rice noodles
Rice wine vinegar
1 ripe mango, peeled + thinly sliced
1 large carrot, peeled + thinly sliced
1 large or a few mini English cucumbers, peeled + thinly sliced
1 small head red cabbage, thinly sliced
1 bunch each fresh mint, cilantro, basil, leaves washed and plucked from stem.
Toasted sesame seeds
1 lb fresh shrimp, deveined, cooked, cooled, peeled.
*dipping sauces

Prep and organize all filling ingredients before cooking noodles.
Cook noodles according to package directions. Drain and rinse with cold water immediately. Once cold, place in strainer to drain off excess water, toss with a little rice vinegar and set aside.
In a pie dish or similar sized container, add about 1 inch warm water.
Place 1 rice paper wrapper in for 10-15 seconds until it JUST starts to soften. Take out of water and place on plate. Top with a few leaves each herb, a few pieces of each the carrots, cucumber and mango. Top with rice noodles (use about 1/4 c per) place a few shrimp, sprinkle toasted sesame seeds.
Carefully begin to fold in from the end closest you, gently tuck rice paper over ingredients and follow with folding in the left and right side. Continue to roll until complete.
There is some skill that comes with practice…some will be too loose and some will likely tear because of too tight a roll. They all taste delish though no matter what the visual.
If not serving right away, wrap each roll in plastic wrap individually so they don’t stick together.

Peanut chili sauce
3/4 C chili sauce
1/3 C creamy peanut butter
1/2 tsp silk chili flakes
1/2 tsp hoisin
1/2 tsp soy sauce
Buzz up in blender and use to dip rolls in

Honey Chili Sauce
1/4 C honey
1/3 C chili sauce
1/2 C soy sauce
1/2 tsp Urfa chili
Green onion greens, chopped, for garnish
Stir ingredients together. Pour into dish and top with chopped onion greens.

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