These bright and fresh spring rolls couldn’t be easier to make, and are the ultimate appetizer or light lunch! They’re sure to wow everyone!
Spring is around the corner, and we’re stuck in quarantine, so what better time to create some healthy spring recipes?? Are you surviving quarantine? All of the Chicago restaurants have been shut down for the next two weeks, and we’ve been cooking with whatever is in our fridge and pantry. My friend Jenn from Jenn Can Cook came over with some gorgeous veggies, rice paper, and an addicting spicy peanut sauce, and I couldn’t have been more excited! These spring rolls were just the thing I needed to get out of this quarantine funk. . A hot summer day always has me wanting meals that are light and full of fresh, seasonal veggies, and these spring rolls were just that! They were fresh, healthy, and so damn good!
What is rice paper?
Spring rolls are wrapped in rice paper wrappers! Rice paper is a super-thin wrapper traditionally made from rice, tapioca powder, water and salt that can be filled with almost anything. The tapioca powder makes the rice paper glutinous and smooth. They are so thin that after the wrappers become wet, they are almost translucent so you can see whatever is inside. That means all those fresh and beautiful veggies can shine!
Where can I purchase rice paper?
Typically you can find rice paper wrappers sold in the International food aisle of your local grocery store. They’re readily available at specialty Vietnamese or Asian markets in your city, otherwise, you can also find them Amazon! They come in different sizes, but I really love the 8 1/2 inch wrappers. They’re easier to work with that wrappers because of their large size.
Click here to check out the short web story for this recipe!
What do you need to make fresh spring rolls?
The great thing about spring rolls is the filling ingredients are endless! Here’s what you need:
Rice wrapper
Salmon: seared, cooled and flaked by hand
Shrimp: seared cooled and cut in half
Chicken breasts: cooked and shredded (This would also be a great dish for leftover rotisserie chicken)
Fresh veggies you can include:
Cucumber, sliced julienne
Shredded carrots
Red cabbage, shredded
Butter lettuce leaves
Shiitake mushrooms, cut julienne
Thin slices of Red Bell pepper
Bean sprouts
Fresh herbs you can include:
Fresh Basil
Thai Basil
Cilantro
Fresh Mint leaves
Green onion
You can use all kinds of different fillings! My favorite was shrimp, basil, cucumber, purple cabbage, and carrots. What’s your favorite combo?
How do I assemble the spring rolls?
Start by filling a large shallow dish with luke warm water large enough to submerge the rice papers. Dip one rice paper wrapper into the water at a time, completely submerging. Leave in for 5-10 seconds, until they’re pliable and translucent.
Lay wrapper flat on a clean flat surface. Lay your protein down first
Top with veggies, herbs, and other fresh ingredients of your choosing.
Carefully tuck and fold the bottom of the wrapper over the filling. Roll spring rolls upward, tightly but gently to avoid ripping the rice paper wrapper.
Set aside on a large plate while you make the peanut sauce.
How to make the homemade peanut sauce
To make the homemade peanut sauce combine the following in a blender:
1 cup peanut butter ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoons Soy sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 tablespoon Sambal garlic chili sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 tablespoons rice vinegar⠀⠀⠀⠀⠀⠀⠀
4 tablespoons brown sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
6 clove garlic ⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 tablespoons grated fresh ginger
1/2 c water
Blend until smooth and dip spring rolls to your heart’s content!
How to store fresh spring rolls
Store the finished spring rolls in an air-tight container in the fridge for up to three days.
Still hungry? Check out my Spicy Asian Meatballs with Zucchini noodles!
Print
Spring Rolls with Spicy Peanut Dipping Sauce
- Prep Time: 15 minutes
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
For the rolls:
1 Cucumber, cut julienne
2 medium Carrots, shredded
1 cup Red cabbage, shredded
1 head Boston lettuce
1/2 cup Basil, chopped
1 cup Shiitake mushrooms, cut julienne
1/2 cup Cilantro, chopped
1 4 oz piece Salmon; seared, cooled and flaked by hand
5 Shrimp; seared, cooled and cut in half
1 cooked chicken breast, cooled and pulled (you can also used shredded rotisserie chicken for this)
10 Rice wraps
For the sauce:
1 cup peanut butter ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoons Soy sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 tablespoon Sambal garlic chili sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 tablespoons rice wine vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 tablespoons brown sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
6 cloves garlic, minced⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 tablespoons grated fresh ginger
1/2 cup water
Instructions
Fill a bowl large enough to submerge the rice sheets with warm water.
Dip one rice paper wrapper into the water at a time, completely submerging . Leave in for 5-10 seconds, until pliable and the sheets are clear.
Place on a wet surface (I used a wet cutting board), and top with a sprinkling of lettuce, mint, basil, cabbage, cilantro, carrot, and green onions.
Carefully roll everything upward, tightly but gently to avoid ripping the rice paper wrapper. The paper will stick to itself!
To make the sauce, combine all ingredients in a blender. Blend until smooth.
Dip spring rolls into sauce. Enjoy!
hoose a bowl that is large enough to soak the rice sheets. Fill with water and do one at a time (if soaked too long they will stick and disintegrate) Place one sheet in and rotate with fingers until clear. Place on a wet surface, add protein first then pile on the veg! Simply roll up and the the rice wrapper will stick to itself! Slice in half and display with the protein facing up! submerging . Leave in for 5-10 seconds, until pliable.
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