My first encounter with fresh spring rolls wasn’t until college–I worked at a coffee shop and whenever I had a short break I would walk to the market across the street and get two big, vibrant spring rolls loaded with fresh herbs that came packed in a little box with a deliciously thick and sticky sauce topped with crushed peanuts.
I am a huge fan of every type of Asian food, but I have been trying very hard to limit my takeout consumption–and spring rolls were never a thing I thought to make at home. They seem like a lot of work, but I decided to give it a try and was pleasantly surprised, not only by how easy they were, but how fun it was to make them!
I’m already planning my next girl’s wine night and it’s going to include a big platter of fresh spring rolls–they’re perfect for warmer nights when you don’t want something so heavy. Plus, they pair exquisitely with Cambria’s Benchbreak Chardonnay!
Fresh Spring Rolls with Dipping Sauce
Ingredients for spring rolls:
- 4-6 ounces cooked shrimp
- 4-6 rice paper/spring roll wrappers
- 2-3 ounces cooked thin rice noodles (vermicelli)
- ¼-½ head iceburg lettuce, chopped
- A handful of fresh mint
- 4-6 leaves fresh basil
- 2-3 sprigs fresh cilantro
- 1 julienned carrot
- Half of a thinly sliced cucumber
Ingredients for dipping sauce:
- 1 tablespoon garlic chili sauce
- 3-4 tablespoons hoisin sauce
- Juice of half a lime
- 2-3 tablespoons crushed peanuts
- Assemble all of your spring roll ingredients in one place so they’re easy to access.
- Fill a shallow bowl with warm water and place one spring roll wrapper in it. Allow it to soak for a couple of seconds and then pull it out and lay it flat.
- Layer lettuce, mint, basil, cilantro, carrot, cucumber, shrimp, and vermicelli in the center of the wrapper. Carefully roll it up, folding the ends inward to contain all the fillings.
- Repeat until you have made as many spring rolls as your heart desires. Garnish with chopped herbs.
- In a small bowl, combine the garlic chili and hoisin sauces and add lime juice. Stir well and top with crushed peanuts.
By: Megan Flynn Peterson – Freckled Italian