How to Make Spring Rolls
Fresh, healthy, scrumptious spring rolls are a great addition, appetizer or main course for any night. Not only are they easy to make, they’re also filled with fresh vegetables, herbs and a little bit of shrimp, making them super duper wholesome. Even better, this Vietnamese dish is extremely light and won’t leave you with that too heavy filling that can be such a hassle in the summer. Not sure what to put in? Let the brain waves flow and get creative! Throw in whatever you have in the fridge or sounds like a good combination. Whatever you do, just don’t leave out the cilantro. It is absolutely key. Serve it drizzled in a sweet plum or a spicy peanut sauce for the full flavor effect.
In this online culinary course, our taste buds travel to Vietnam as we learn how to make the delightfully healthy spring roll. These guys are just begging to be splashed with a little bit of sriracha and garnished with cilantro and mint.
1 pkg Rice Paper
1 bag Rice Vermicelli Sticks
½ lb Shrimp (Pealed & Deveined)
1 head Green Leaf Lettuce (Washed & Dried)
1 bunch Cilantro
1 bunch Mint
1 each Carrot (Fine Julienne)
1 each Cucumber (Fine Julienne)
- Boil rice vermicelli plan water until tender. Strain in colander and rinse until water runs clear. Allow to drain in colander.
- Steam shrimp and cut in half lengthwise.
- Arrange all of the ingredients into the roll. Dip 1 sheet of rice paper into very hot water for 1 second to soften.
- Lay wrapper flat, add shrimp about 1” from the top of the wrapper
- In a row across the lower third, place a leaf of lettuce, mint leaves, cilantro sprigs, carrot, cucumber and vermicelli. Be sure to not overfill!
- Fold inward toward the center and tightly roll the wrapper up to the shrimp. Repeat until all ingredients are used. Serve with Vietnamese Peanut Sauce (recipe below).
Vietnamese Peanut Sauce
12 oz Hoisin Sauce
2 oz Creamy Peanut Butter
4 oz Vinegar
4 oz Water (As Needed)
3 tbsp Sambal
¼ cup Peanuts (unsalted, roasted and crushed)
- In a small pot combine all of the ingredients and bring to a simmer. If sauce is too thick continue to dilute with water until desired consistency. Add more peanut butter or sambal to taste. The sauce should be well balanced with sweet, spicy, salty and sour. Add peanuts to garnish. Serve warm or room temperature.