Spring Rolls

Light, refreshing appetizer dating back centuries in Southeast Asia. Each country has its own variation of ingredients and cooking methods, but the Spring Roll originated in China as a seasonal dish to celebrate the Lunar New Year.

Traditionally wrapped in a thin pancake and filled with very fresh spring vegetables marking the welcome end to a long winter. In the Philippines they are called Lumpia, but throughout Southeast Asia-Hong Kong, Taiwan, Cambodia, Vietnam, etc. they go by different names and different cooking techniques, but are all very similar, and have one thing in common…they are a very tasty bite!

You don’t really need a recipe to make these Spring Rolls, but I am blogging this so I don’t forget to make them more often. Our former neighbor had a Vietnamese friend who made them for us often. Wa was a fantastic cook and her version involved deep frying. She rolled these things up in seconds.

Because I don’t make Spring Rolls that often it took me more than a few second to roll them. I used the smaller, roughly 6 1/4 inch size wrappers. They are quite delicate and tear pretty easily, but be patient and they will wrap all your veg beautifully. It only takes 5 seconds in warm water to rehydrate these wrappers.

Use whatever vegetables you like. I chose red cabbage, scallion, thinly sliced cucumber, grated carrot pineapple, rice noodles and little baby shrimps.

These rice noodles also take only minutes, exactly 4, to prepare, but once they hydrate they get very sticky so you want to add a little olive oil to keep them from gumming up.

I also added some chopped basil and mint to every roll. Cilantro is a classic addition, as well, but I opted for a more refreshing bite. Plus, my dear sweet husband is not a fan of cilantro. I made these Spring Rolls for my card lady friends, but always make extra of whatever I’m making for himself.

Vive la sauce!

The key to these wonderfully fresh Spring Rolls is the sauce. There are millions of variations to this peanut sauce, but this is what I decided to use…

1/2 cup peanut butter, 1/4 cup warm water, 2 Tbsp. soy sauce, 1 Tbsp. Thai sweet chili sauce, 1 Tbsp. Hoisin, and 1 Tbsp. Ponzi citrus seasoning sauce. I also added a little garlic powder and a pinch of ground ginger. Taste and adjust seasoning and viscosity to your liking. Add more water if too thick. Add more ginger if you want a bit more of a kick.

Now, on to the filling of the rolls. Because I needed two hands and my photographer (my husband, Jerry) was not on hand I have no pictures, but this is pretty strait forward.

Once you have hydrated the spring roll wrappers, one at a time, quickly fill the wrappers with 3 baby shrimp per roll , rice noodles, veg, a few pieces of pineapple, basil and mint. Fold the side edges in toward the center over the filling and then roll from one side by picking up the rice paper and folding it tightly over the center, then roll toward the other side. Just be careful as the rice paper can tear easily. Voila! That’s it! Southeast Asia treat ready in minutes! Kind of…Sort of! :-)

To make the Sauce:

Easy…Combine all ingredients and blend in your mini food processor until well combined. Adjust for seasoning and add more water if the consistency is too thick.

These little bites are very  fresh and enjoyable!

Qing man yong!

Translated means…”please enjoy your meal”

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Spring Rolls

Delightfully refreshing and light appetizer.

Ingredients

• 8 oz. Rice Noodles
• 10 Spring roll wrappers
• 30 Baby Shrimp; 3 per roll
• 2 cups Red Cabbage shredded You may have some left over.
• 1 cup Grated carrot
• 1 cup Finely sliced scallion
• 1 lge. English cucumber, thinly sliced
• 30 Pineapple chunks; 3 per roll
• Basil Generous portion per roll
• Mint Generous portion per roll

For the Peanut dipping Sauce

• 1/2 cup Peanut butter Smooth, like Jif or Skippy
• 1/4 cup Warm water
• 2 Tbsp. Soy sauce
• 1 Tbsp. Thai sweet chili sauce
• 1 Tbsp. Hoisin
• 1 Tbsp. Ponzi citrus seasoned sauce
• 1/4 tsp. Ground ginger
• 1/4 tsp. Garlic powder

Instructions

• Slice the cabbage and, scallions. Grate the carrots. Chop mint and basil.
• Rehydrate rice noodles per package directions. Douse with olive oil to prevent from sticking.
• Rehydrate the spring roll wrappers one at a time.
• Lay out the wrapper and add shrimp, cabbage, carrot, scallion and pineapple. Top with basil and mint.
• Start by folding in the side pieces and then roll starting with long edge until it is tightly fitted into a little log.

To make the sauce

• Add all ingredients to a food processor and blend until well combined. Taste and adjust seasoning and consistency. Add more water if too thick. Add more ginger is it needs a little heat.