Ah, spring rolls—these delightful little parcels of fresh goodness. Imagine biting into crisp veggies and tender shrimp, all wrapped in a translucent rice paper that glistens like morning dew. The real magic, though, is in the peanut sauce—rich and nutty, with just enough kick to make your taste buds dance a jig. Last week, I tried these at a friend’s potluck, and honestly, I’ve been dreaming about them ever since!
Steps
- Begin by gathering and preparing all ingredients, including thinly sliced vegetables, cooked chicken or shrimp, noodles, herbs, and rice paper wrappers.
- Fill a shallow dish with about an inch of water and immerse a rice paper wrapper for 10-15 seconds. It should be firm when removed and will continue to soften on the countertop.
- Place a small portion of each ingredient on the third of the wrapper nearest to you, ensuring even distribution.
- Fold the sides of the wrapper over the filling, then lift the edge closest to you and roll it tightly over the ingredients, similar to wrapping a burrito.
- For storage, wrap each roll individually in plastic wrap to prevent drying and sticking, and store them in an airtight container in the fridge for up to 2-3 days.
Ingredients
- 1 package of spring roll rice wrappers
- 1 package of vermicelli rice noodles
- 2 mangos, peeled and sliced into thin strips
- 1 large carrot, peeled and shredded or thinly sliced
- 1 large English cucumber, peeled and thinly sliced
- 1 pound of small cooked shrimp, deveined and tails removed (or substitute with chicken)
- 1 bunch of fresh mint leaves
- 1 bunch of fresh basil leaves
- 1 bunch of fresh cilantro
- Bean sprouts
- Sliced avocado
- Cooked, chopped chicken
- Romaine lettuce leaves
- Sliced bell peppers
FAQ
- Can I customize the ingredients in the spring rolls?
- Yes, this spring roll recipe is very adaptable. You can tailor the ingredients to your preferences or whatever you have on hand. Common additions include bean sprouts, chicken, lettuce, bell peppers, and avocado.
- How do I prevent the rice paper wrappers from tearing?
- To avoid tearing the wrappers, soak them in water for only about 10 to 15 seconds. They should still feel somewhat firm when removed and will soften as you add the fillings. Over-soaking can cause them to become too soft and prone to tearing.
- What is the best way to store leftover spring rolls?
- If not consuming immediately, wrap each spring roll individually in plastic wrap to prevent the wrappers from drying out and sticking together. Store them in an airtight container in the refrigerator, where they can last for 2-3 days.
- What should I serve with spring rolls?
- Spring rolls pair well with a homemade peanut sauce for dipping. You can also serve them alongside other Thai-inspired dishes like Thai Chicken Lettuce Wraps, Thai Quinoa Salad, or Thai Peanut Chicken Pasta.
- Can I use shrimp and chicken interchangeably in the recipe?
- Absolutely, you can alternate between shrimp and chicken based on your preference. Both options work well in the spring rolls and complement the other ingredients.
Tips
- When working with rice paper wrappers, soak them in water for only 10-15 seconds as they will continue to soften once removed. Over-soaking can cause them to tear during rolling.
- To ensure the rolls don’t dry out or stick together, wrap each one individually in plastic wrap before storing in an airtight container in the refrigerator. They are best consumed the same day but can last 2-3 days if stored properly.
- Customize your spring rolls with various fillings such as bean sprouts, avocado, or bell peppers. This adaptability allows you to use ingredients you enjoy or already have available.
- For a flavorful dipping experience, prepare a simple peanut sweet chili sauce to accompany your spring rolls, elevating their taste to a new level.
Equipment
- Large Shallow Dish or Pie Plate – for soaking rice paper wrappers.
- Food Processor or Blender – for making the peanut sauce.
- Vegetable Julienne Peeler or Shredder – for slicing vegetables into thin strips.
