Fresh Spring Rolls with 2 kinds Dipping Sauces
LOVE fresh spring rolls as wonderful light dinner, lunch, or appetizer. It’s really easy to make in 30mins. It’s the best way to eat all your fresh healthy vegetables in the roll.
- youtube video “Fresh Spring Rolls with 2 kinds Dipping Sauces”
Prep Time30 mins Total Time30 mins
- 10 spring roll rice paper wrappers
- 1 large carrot, peeled and julienned
- 1 large cucumber, julienned
- 1/2 of a large red pepper, julienned
- 1/3 cup chopped purple cabbage
- 1 ounce cooked rice noodles/rice vermicelli
- fresh cilantro, mint, basil
- 5 large green lettuce leaves (romaine, butter, etc)
- sesame seeds for garnish
- 20 medium cooked shrimp (peeled, sliced in half lengthwise)
- 100 grams chicken (steamed or grilled) or pork
1.Dip the Rice Paper for 2 seconds in warm water.
2. Lay down slightly firm rice paper on your rolling board and start assembling ingredients. During the time that you’ve assembled ingredients, the rice paper will become soft and gelatinous.
3. Starting at top 1/3 of rice paper closest to you, lay lettuce first and then add the other stuffing ingredients. Make sure to lay the rice paper at the top 1/3 so that you have plenty of surface area left to roll. The more rotations of rice paper you have, the stronger the rice paper will be and less likely to puncture. Do not over-stuff your roll, start small then continue to add more fillings that work with your size rice paper.
4. Gently pull away from the edge of wrapper from the work surface and roll over the filling. At the same time, use your forefingers to gather and “tuck” fillings together under the wrapper. “Tucking” allows you to keep all filings together and tight so that the roll remains firm and straight.
5. Slowly start to roll away from you and “tuck” in your filling toward you to keep the roll tight. Roll about one rotation, then fold in the sides for “closed-end” spring rolls. Continue to roll till rice paper ends, but remember to “tucking” ingredients together with your fingers.
6. Serve with your choice of dipping sauce (see recipes that follow)
Peanut Dipping Sauce
- 1/4 cup creamy peanut butter
- 1 tbsp. hoisin sauce
- 2 tsp soy sauce
- 1 clove garlic, mashed or minced
- 1 tsp Sriracha sauce or a chile garlic sauce, for spice
- 1-2 tbsp. warm water
- crushed peanuts
- sprinkle of crushed red pepper
1. In a mixing bowl, whisk together the first 6 ingredients until well blended. If your peanut butter is particularly thick, you may need to add a bit more water to thin out the mixture (adding water will mellow out the flavor as well).
2. Transfer it to a serving bowl and sprinkle with chopped peanuts and red pepper flakes for some visual interest
Laos Dipping sauce
- 2 tbsp. of sugar
- 1 cup of water
- 2 tbsp. of fish sauce
- 1 garlic clove, julienned.
- 1 tbsp. of lime juice or white wine vinegar
- 1 tbsp grated carrots
- 1 red chilli chopped
- garnish with crush peanuts
- Combine the sugar, water, fish sauce and vinegar in a pot and heat until sugar dissolves.
- Take off the heat , let it cool
- Add the lime or vinegar
- Add chilli, garlic, carrots and peanuts
- 6 tbsp. dark brown sugar
- 3 tbsp. black bean and garlic paste
- 3 tbsp. water
- 2 tbsp. soy sauce
- 2 tbsp. honey
- 4 tsp. rice vinegar
- 1/2 tsp. Chinese five-spice powder
- 1/2 tsp. sesame paste
- 1/4 tsp. Sriracha
- Combine brown sugar, black bean and garlic paste, water, soy sauce, honey, vinegar, five-spice powder, sesame paste, and Sriracha in a small saucepan.
- Bring to a boil over medium-high heat, lower heat, and simmer until sauce thickens, about 5 minutes, stirring frequently.
- Let cool to room temperature and use immediately or store in an airtight container.