My daughter has gone back to college (boo hoo! ) my son is with his friends at their lake houses ( wish I had more friends like that!) and my husband is away for a week at a conference.These rolls are a perfect meal for one that entails minimal cooking dish. These Vietnamese spring rolls are a family favorite and a make a nice party appetizer, especially in the summer. It is low fat but very filling. You can find the Vietnamese Spring Roll wrappers at any Asian grocery store. They are wafer thin, stiff round sheets that can be stored in your pantry for years. The wafers are softened by dipping them for a few seconds in hot water.
Summer Spring Rolls
6 Spring Roll wrappers
1 large handful of rice noodles
1 cup steamed shrimp, seasoned with salt and pepper
1 cup grated carrots
1/2 large seedless cucumber, julienned
4 green onions, julienned
a bunch of cilantro leaves, left whole
Sauce- 2–3 tablespoon peanut butter, 2 tsp Soy Sauce, chili paste to taste- microwave together for a minute or so
In a bowl, place noodles and cover with hot water. Cover and let it sit for 10 mts. It should be soft by then. Drain off water.
Set out all ingredients to start assembly of wraps.
In a flat plate add few tablespoons of hot water. Dip the wrappers in the plate and flip over until moist ( only a few seconds) and transfer to a flat surface. It will continue to soften as it sits.
Starting at one end of the wrapper, smear some of the sauce and then arrange 3-4 shrimp. Top with the approx. 1 tbs cooked rice noodles, then the grated carrot, cucumber and a piece or 2 of green onion and a few sprigs of cilantro. Before wrapping add a little more sauce on to one side of the wrapper and roll, tucking in the edges into a roll. It will stick to itself and stay sealed. Slice on the bias and serve with more sauce for dipping.
NOTE: You can make this vegetarian by adding any veggies that you like. For non veg- can add any meat you like.
- Vegan Spring Rolls (the925vegan.wordpress.com)