Spring Rolls + Peanut Dipping Sauce

When I need to consume a lot of vegetables but I don’t want to deal with forking salad greens into my mouth, I turn to a spring roll. A yummy, portable roll of goodness that is also great at utilizing leftovers. There are some “traditional” spring roll combinations, but I like to take the sauce and then insert whatever I have available into the actual roll. My “leftovers” glamorized as a spring roll included some short rib, shredded carrot, lettuce, and vermicelli noodles.

These are perfect as an appetizer at a dinner party, or make them XL for a full meal! It’s not as pretty, but the sauce can be spooned inside with the filling, and rolled up so no extra dipping is required.

Traditional Combos:

1. jicama, carrot, Chinese sausage, sliced scrambled egg, lettuce & herbs
2. shrimp, pork belly, vermicelli noodles, lettuce & herbs

Make your spring roll your own! Start with a protein, have a noodle, and then fill the rest with fresh veggies and herbs.

Process:

1. Gather your fillings and cut larger items into strip-like shapes, if possible. They will fit in the rolls better this way.
2. Wet your rice paper with cold or room temperature water. Hot water will soften the paper faster, however it will be stickier and harder to roll.
3. Add your fillings in the center of the paper, closer to the bottom half of the roll. Don’t overstuff!
4. Fold the bottom of the rice paper over the fillings, using one hand to hold everything in place. Use another hand to fold the left and right sides in towards the center.
5. Finally, roll the fillings directly up to seal the roll.

Need a main course now? Have some 10-Minute Soy Ginger Noodles or Honey Soy Vegetable Stir Fry.