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Fresh Spring Rolls


Description

These Spring Rolls are refreshing and the perfect appetizer for a sunny spring day gathering! The mint and cilantro liven up the mix of vegetables, while the pairing of two different dipping sauces take your taste buds to a whole other level!


Scale

Ingredients

  • 2 carrots, julienned
  • 1/2 cucumber, julienned
  • 1 red bell pepper, julienned
  • 10 lettuce leaves, chopped or rice paper sized
  • 5 tablespoons fresh mint, roughly chopped
  • 5 tablespoons fresh cilantro, roughly chopped
  • 1/2 cup bean threads (or vermicelli rice noodles), soaked in water to soften
  • 10 rice paper wrappers

Peanut Dipping Sauce:

  • 3 tablespoons Thai peanut sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons peanuts, chopped

Sriracha Fish Sauce:

  • 4 teaspoons fish sauce
  • 1/4 cup water
  • 2 tablespoons freshly squeezed lime juice
  • 1 large or 2 small garlic cloves, minced
  • 2 tablespoons white sugar
  • 1 teaspoon Sriracha sauce
  • 1 teaspoon sesame oil

Instructions

FRESH SPRING ROLLS:

  1. Place bean threads in warm water, and prepare a separate dish filled with warm water, wide enough to fit rice paper wrappers.
  2. Dip 1 rice paper wrapper into water dish for approximately 30 seconds, until wrapper is just soft. Lay wrapper flat on a dry surface, such as a cutting board.
  3. If using full leaves of lettuce, place lettuce leaf in center of rice paper; if using chopped lettuce, spread evenly in the middle of the rice paper wrapper.
  4. Make a small pile of a bean threads and a few slices of the following: carrot, red bell pepper, and cucumber. Sprinkle mint and cilantro across the pile.
  5. Fold in sides of wrapper with the least amount of space, creating a rectangle with two rounded ends.
  6. Next, fold in one of the rounded sides of the rectangle to tightly wrap around the filling; continue rolling until the roll is closed.
  7. Place a damp paper towel on top of rolled spring rolls so they don’t dry out before serving. Repeat steps 2-6 until all ingredients have been used.
  8. Serve spring rolls immediately with both dipping sauces. Recommended drink pairing: traditional mint mojito.

PEANUT SAUCE:

  • In a small bowl, combine the peanut sauce, hoisin sauce, and chopped peanuts. Taste and adjust flavors as desired.

SRIRACHA FISH SAUCE:

  • In a separate small bowl, whisk fish sauce, water, lime juice, minced garlic cloves, sugar, Sriracha, and sesame oil to combine. Taste and adjust flavors as desired.

 


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