Spring Rolls (also called Summer Rolls) are fun to make in the Spring and Summer because you can fill them with lots of fresh vegetables, and they look so beautiful! They're delicious paired with a peanut sauce, and this one is simple to make.
Servings: 2
Ingredients
3 oz. thin vermicelli rice noodles
6 rice papers (if this is your 1st time making these, you may want to have a couple extra)
12 medium shrimp, peeled, deveined and tails removed
1/3 cup julienned or shredded carrots (pre-bought)
1/2 cup shredded red cabbage
1 scallion, julienned
6 –12 pieces of cilantro (3 to 4 inches long), depending on how much cilantro you like
12 – 18 mint leaves, depending on how much mint you like
6 butter lettuce leaves
Instructions
1. In a medium pot, bring 3 quarts of water to a boil. Turn down heat to low, then add rice noodles and cook until tender, 3-5 minutes. Do not overcook, as you want them to be tender but not mushy.
2. Using tongs, remove the cooked noodles and place in a colander. Rinse the noodles under cold water, then place in the refrigerator to chill.
3. Place pot back on stove and bring to a boil.
4. Add shrimp and turn heat down to a simmer. Cook shrimp 2-3 minutes, until it turns pink and opaque. Drain in a colander and run cold water until the shrimp cools a bit. Place in refrigerator to chill.
5. Make your peanut sauce (See recipe below).
6. Line up your vegetables and herbs in small bowls, so they’re easily accessible.
7. Set up a clean cutting board large enough to roll the Spring Rolls.
8. Fill up your sauté pan (you can also use a glass pie plate with 1” of water and heat in the microwave) and heat on the stove to just simmering.
9. Remove cooked rice noodles and shrimp from refrigerator.
10. Now that all your ingredients are prepared, you are ready to wrap your Spring rolls.
a. Dip 1 rice paper into the hot water (either in your sauté pan or the pie dish), remove immediately once it’s completely covered in water and place on the cutting board with dish towel.
b. Take your finger and run the water around the edges and the middle of the rice paper to distribute the water evenly. The rice paper will continue to soften as you add the ingredients.
c. Place 2 or 3 shrimp (lay flat) in the middle of the rice paper.
d. Top with 2 tablespoons vermicelli noodles and spread them out flat.
e. Top with julienned carrots, red cabbage, scallions and herbs.
f. Top with 1 piece of lettuce.
g. Fold the sides in and carefully, but tightly roll it up (similar technique to rolling a burrito).
h. Repeat to make 6 Spring Rolls.
11. Serve with Peanut Sauce.
NOTE: Spring Rolls are best eaten immediately. However, they can be stored for up to 1 day by wrapping them each tightly in plastic wrap and placing in an airtight container.
Peanut Sauce
1/3 cup peanut butter (preferably natural)
3/4 tsp. honey
1/2 Tbsp. soy sauce (low sodium) - if GF, use Coconut Aminos or GF Tamari
1/2 lime, juiced and zested
1/2 tsp. toasted sesame oil
1 tsp. grated ginger root
1/2 tsp. grated or minced garlic
Sriracha or other sauce to add some spice (optional)
1 - 2 Tbsp. filtered water (to adjust the consistency)
1. Place all ingredients except the water in a small bowl.
2. Whisk together until smooth.
3. Add water, 1 tablespoon at a time, until it’s the consistency of a sauce. Serve at room temperature.
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