R and M invited the family over to their new house for a spring roll out. Everyone had a great time rolling up their own tasty bite.
Here’s a Blue Print for
Fresh Spring Rolls
Rice Paper Wrappers (preferably a brand that has tapioca flour in it)
Suggested fillings – use to your taste:
Protein: tofu cut into strips, cooked shrimp split in half, strips of pork
Noodles: rice vermicelli or mung bean noodles
Vegetables: mung bean sprouts, lettuce cut into strips or baby lettuce mix, julienne or grated carrot, cucumber, red pepper strips
For fun: apple, pear, jicama or mango
Herbs: basil, thai basil, mint, cilantro
The How To:
Prepare proteins. Cook noodles to package instructions Prepare Vegetables & Herbs. You can keep these separate on a large tray or mix together in a big bowl.
To make rolls: Fill a bowl with warm water. Dip one wrapper at a time into the water for a few seconds to soften. Lay the wrapper on a clean dry chopping board or dinner plate. The rice paper should become pliable within a few seconds.
In a row across the middle, put slices of tofu or 3 prawns if using, some noodles, veggies and a few leaves of herbs. Leave about 1-1 1/2 inches on each side.
Fold the sides inward, then start to roll tightly and firmly from the end that is near to you into a cylinder, enclosing the filling completely.
Repeat with the remaining ingredients. Serve immediately with dipping sauce(s).
Dipping Sauces
Nuoc Cham
2 clove of garlic, crushed
2 tbsp sugar
2 tbsp lime juice
3 tbsp fish sauce
3 tbsp rice vinegar
1 tsp red chili paste (Sambal)
some chopped cilantro (optional)
Mix all the ingredients and stir well until the sugar dissolves. Then, stir in cilantro.
Quick Peanut Sauce
1/2 cup crunchy peanut butter
2 tablespoons hoisin sauce
2 tsp tamari
1 tsp red chile paste (Sambal)
1 clove garlic, minced (optional)
1/2 cup water
In a small bowl, stir together peanut butter, tamari, hoisin sauce, chile paste and garlic until well mixed. Gradually whisk in water until smooth and creamy.
