In Season: Fresh Spring Rolls


 

Spring Rolls are in season! In my house they are always in season but tend to get spicier when the weather is cooler.  Right now there are lovely baby sprouts of all sorts that go so well in spring rolls.  This version makes a perfect lo-cal option and is a fun way to eat your veggies. 

Many countries have some version of a spring roll.  In general they are divided into the fried or fresh variety.  Fried spring rolls can be savory or sweet (as in red bean paste) but the fresh variety are never fried and are typically filled with fresh and cooked ingredients.  My favorite version, like the one below, is a take on the Vietnamese fresh spring roll.  These might also be called salad rolls or summer rolls.  It seems obvious that ‘spring roll’ refers to the freshness of the ingredients. These are fantastic for picnics, barbeques, parties, and bag lunches.

To make Spring Rolls, you will need:

  • Rice paper wrappers
  • Bean thread noodles
  • Hoison sauce
  • Red pepper
  • Carrot
  • Green onion
  • Bean sprouts
  • Cilantro/parsley
  • sesame oil/soy/or Bragg’s liquid amino acids

Other add in ideas: shrimp, chicken, softshell crab, steak, tofu, sliced chilis, parsnips, peanuts, radishes, cabbage, pea sprouts, etc…

Begin by prepping all your fillers.

Cook and season any protein.

Julienne carrots and red pepper.

Thinly slice green onions on the bias.

Soak noodles in hot or cool water until soft, drain and season with Bragg’s or soy sauce and a splash of sesame oil.

To wrap, soak wrapper in a shallow pan of warm water until soft and pliable (How long this takes all depends on the temperature of the water. Aim for soft, just past pliable but not yet squishy. If not soaked long enough, noodles and wrapper can be extra chewy).

Lay wrapper out onto board, spread a teaspoon or so of hoison sauce on wrapper.  Add noodles and other fillers.  Start small, you will get a feel for how much you and the wrapper can manage. Layer filling in a linear fashion down the middle of wrapper.  Begin to roll by pulling the edge closest to you over the filling and tucking. As you roll, tuck the sides in. The wrapper will stick to itself (even more so and the wrapper cools and dries).  Notice that I did not worry too much about the ragged edge of the wrapper but I would not use one with holes in the middle or large cracks, they will only get worse.

Serve cold or room temp with dipping sauces such as tamari or sweet chili sauce.

To store, lightly grease spring rolls with a meager amount of oil to keep from sticking together. 

One response to “In Season: Fresh Spring Rolls

  1. Pingback: Lemon (Marmalade) Chicken with Almonds « The Potlicker·

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