So it’s finally feeling spring(y) up here in the Hudson River Valley of NY, so I decided I should probably make some Spring Rolls! My husband also loves them and I had been BOMBING on dinner and figured I should probably redeem myself. Sometimes my blog fails I try and disguise my food blog fails in tortillas and sauce and feed them to my family for dinner. Hahaha… aren’t you glad you don’t live with me?
Anyhoo. Spring Rolls. I’ve also always been somewhat daunted by these because they just, well, seem impossible to make for some reason. I mean, however do they get those delicate pretty ingredients looking so perfect; wrapped inside that delicate transparent-white membrane? The only way to know was to try…
And I’m pretty glad I did! The thing about Spring Rolls too is you can also put whatever tickles your fancy in there. I didn’t have any rice noodles, which is often an ingredient, but I just rolled with it anyway. There are no rules! It’s YOUR kitchen.
I definitely plan on making these again. And next time I’m thinking bean sprouts, maybe some chopped chicken and maybe something herbaceous like cilantro. I want to give a quick overview of the process before the Directions, just because it helps to visualize the process first.
First, I would start by slicing all of your vegetables very thinly and laying them out on a platter, like so, for easy access.
Next, set up your bowl of water to soak your rice wrappers next to your platter, which is next to a plate for rolling the roll.
Soak your rice wrapper for 10-15 seconds, place it carefully on your plate and I would start with the shrimps and your greens.
Then slowly start to pack the ingredients together by layering the heavier things (i.e. bell pepper, carrots and cucumbers) on top. This makes it much easier to roll.
Then, roll your sides in first and roll the flap up from the bottom, tuck it under the ingredients if you can and finish the roll. Kind of like a burrito! Only honestly, a little easier because the wrapper sticks!
Here’s what I used for these 12 Rolls.
Roughly 2c Spinach
About 24 shrimps
2 carrots, sliced very thinly*
12 pickled cucumber slices**
Handful of Sugar Snap Peas, sliced thinly
1 Red Bell Pepper, sliced thinly
12 Rice Wrappers
*you could also use those pre-shredded carrots
** you could also use sliced cucumbers. I like mine a little zippy and spicy, so I usually soak them in ACV, Chili Garlic Paste and a little sugar for a day
- Gather all of your stuffing ingredients together and place them on a platter
- Add about 1-2″ of water to a pie pan, deep plate or shallow bowl. Soak the rice wrapper for about 10-15 seconds. It should still feel firm when you take it out and will soften as you add ingredients. Try not to soak for too long, else it will rip and tear on you!
- Layer your stuffing as desired in your wrapper
- Fold in the sides and roll.