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Fresh Spring Rolls

Want to add more veggies to your day? Try these gorgeous Asian-inspired Spring Rolls. They are easy to make and delicious! They are a great light lunch or perfect appetizer. This recipe is very forgiving and easy to adapt with endless options. If you’ve never made your own rolls before, give it a try! You’ll basically cut all your veggies into long, thin strips, add your fillings to the rice paper like a burrito and serve them with homemade peanut sauce for dipping.

How to make Fresh Spring Rolls:

Assemble all of your ingredients together, including the chopped veggies, cooked protein, noodles, herbs, and rice paper wrappers. Chop all of your vegetables into long, thin slices. You can shred the carrot or cut them into long thin strips.

  1. Dip wrappers in water. Fill a large shallow dish or pie plate with an inch or so of water. Remove one rice paper wrapper from the package, and place it in the water to soak. Allow it to soak for about 10 to 15 seconds and then remove and place on a cutting board or countertop. The rice wrapper should still feel pretty firm at this point. It will soften as it sits and as you add the filling ingredients. (If you let it soak for too long it will tear more easily when rolled).
  2. Add filling. Layer everything on the ⅓ of the spring roll that is closest to you. Add 1-2 of each ingredient, and small pinch of noodles.
  3. Wrap. Pick up the sides of the spring roll and fold them in over the toppings. Then pick up the edge closest to you and pull it up and snugly over the toppings. Continue rolling all the way up like a burrito. Practice will make perfect, but just try to keep all of the ingredients in tightly together as you roll everything up.

How to store spring rolls:

If you’re not enjoying the spring rolls right away, wrap each roll individually in plastic wrap. Otherwise the rice wrapper will dry out, and if you wrap them side-by-side they will stick together and the wrappers will tear when you try to get them apart.

They taste best the day they are made, but they can be stored for 2-3 days, wrapped individually and stored in an air-tight container in the refrigerator.

Servings: 15

Ingredients

  • 1 package spring roll rice wrappers , found in the Asian foods section at the grocery store
  • 1 package vermicelli rice noodles , found in the Asian foods section at the grocery store
  • 1 large carrot , peeled and shredded or sliced into thin strips
  • 1 large English cucumber, peeled and thinly sliced
  • 1 pound small, cooked shrimp, deveined, tails removed, or substitute chicken, tofu
  • 1 cup purple cabbage, finely chopped
  • 1 large avocado, thinly sliced
  • 1 bunch fresh mint leaves
  • 1 bunch fresh basil leaves

For the peanut sauce:

  • 3/4 cup sweet chili sauce
  • 1/3 cup peanut butter , smooth or crunchy
  • 1/2 teaspoon low-sodium soy sauce
  • 1/2 teaspoon hoisin sauce

Instructions

  1. Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.
  2. Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.
  3. Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate.
  4. (It will soften up as you add the filling ingredients, but if you let it soak for too long it will get too soft and will tear when you roll it up.)
  5. Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of noodles on the 1/3 of the spring roll that is closest to you.
  6. Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito.

For the peanut sauce:

  1. Add all ingredients to a food processor or blender and pulse until smooth. Add a little water to thin as needed.

Notes

Storing: The rolls taste best the day they are made, but they can be stored in the refrigerator for 2-3 days. Wrap each roll individually in plastic wrap (to keep the wrapper soft and to keep them from sticking together) and store in an air-tight container in the fridge.

Nutrition

Per Serving: Calories 228, fat 4.3g, 24g carbohydrates, 2g dietary fiber, 11.5g protein

Additional calories from the sauce (about tablespoon): Calories 55, fat 3g, 5.6g carbohydrates, protein 1.4g