Spring Rolls
Did a HUGE spider throw me off my game while making these?
Well, yes.
But it also brought a couple valuable lessons.
1) Always wash your produce; and
b) Spring Rolls don’t have to look perfect to be delicious
And for those of you who struggle with Spring Roll wrappers being too sticky, a little pro tip is to just barely wet them. The wrapper should still be slightly firm when you lay it on your flat surface, as it’ll continue to soften while you add your filling - making it the perfect texture for rolling when the time comes.
Then just give them a generous dip in our signature peanut sauce that we use for everything, and YUM.
here’s what you’ll need
green leaf lettuce
red cabbage, thinly sliced
avocado, thinly sliced
mango, diced
radish, cut into matchsticks
mint, thinly sliced
cashews, crushed
1/4 cup peanut butter
1 tbsp brown sugar
1 tbsp soy sauce
1 tbsp garlic chili sauce
1 tbsp hot water
salt
pepper
here’s what you’ll need to do
This recipe is all about the prep, so wash and thinly slice your fruits, veggies and herbs, and set aside.
Wash and trim your lettuce leaves.
Prep rice vermicelli noodles according to package directions. Set aside.
Now it’s time to set up our rolling station for assembly.
Have a shallow dish with warm water, a cutting board for rolling, and your fillings ready to go.
Dip one sheet of rice paper into the warm water for about 5-10 seconds. You want it pliable but not mushy, as it’ll continue to soften as you work.
Gently place the softened rice paper on your board, smoothing out any wrinkles.
Place a small amount of filling in the middle of the wrapper, being careful not to overfill. I like to do it in this order: lettuce leaf, cabbage, vermicelli noodles, avocado, mango, salt, pepper, radish and mint.
Gently roll the top of the rice paper away from you, tucking it snugly around the filling, then fold in the sides and continue to roll until you have a tight little bundle. Place the rolls seam-side down on a parchment-lined sheet tray, making sure they aren’t touching the roll next to them.
Refrigerate until ready to serve.
Good To Know: The rice papers are sticky and can act a bit foolish, but we celebrate imperfection here - so don’t stress if they get a small tear or are kind of floppy on the end - they’ll still be DELICIOUS.
In a small sauce pan over medium-low heat, mix peanut butter, brown sugar, soy sauce, garlic chili sauce and water until smooth and slightly thick. Pour into a bowl for dipping, and enjoy!