I’m uncertain how it is that I’ve NEVER shared our list of fun Fresh Spring Roll fillings with y’all. A friend of Abby’s was over while I was making a batch of these and her eyes bugged out. “What IS that?!” Her mom texted me later for the recipe and I SWORE I’d put it here on the blog before now. Anyhow, here it is. A spring roll is simply a rice wrapper stuffed full of goodness. I’ll list some of our favorite filling ideas below. I started with this basic recipe from Cooking Light Magazine, but every time we make them, they have some different sort of filling. We skip the work of making this sauce and just use Sweet Chili Sauce from our beloved McPhee’s grocery that is our go-to Asian Ingredients shop in town.
Fresh spring rolls are packed with shrimp and crisp colorful vegetables such as carrot, bell pepper and cucumber. Fresh ginger and lime juice contribute to the flavor of the dipping sauce.
Cooking Light APRIL 2004
- Yield: 6 appetizer servings (serving size: 2 rolls and 2 teaspoons sauce)
- Dipping Sauce:
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon water
- 1 tablespoon chile paste with garlic
- 1 teaspoon sugar
- 2 teaspoons grated peeled fresh ginger
- 2 garlic cloves, minced
- Spring Rolls:
- 12 (8-inch) round sheets rice paper
- 3 green leaf lettuce leaves, quartered
- 3 cups fresh broccoli sprouts or alfalfa sprouts
- 36 (2-inch) julienne-cut carrot strips
- 36 (2-inch) julienne-cut cucumber strips
- 36 (2-inch) julienne-cut yellow bell pepper strips
- 24 medium shrimp, cooked, peeled, and halved lengthwise
- 36 fresh mint leaves
To prepare sauce, combine first 7 ingredients, stirring with a whisk until sugar dissolves; set aside.
To prepare spring rolls, add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place rice paper sheet on a flat surface. Arrange 1 lettuce piece in center of sheet. Top with 1/4 cup sprouts, 3 carrot strips, 3 cucumber strips, 3 bell pepper strips, 4 shrimp halves, and 3 mint leaves. Fold sides of sheet over filling; roll up jelly-roll fashion. Gently press seam to seal. Place spring roll, seam side down, on a serving platter (cover to prevent drying).
Repeat procedure with remaining rice paper, lettuce, sprouts, carrot, cucumber, bell pepper, shrimp, and mint. Serve with dipping sauce.
Favorite Fillings at Chez Sanford
Sprouts (bean sprouts are awesome, but alfalfa would be great too)
Bell Pepper (esp sweet red or orange)
Squeeze Lime Juice
Bean Thread Noodles
Faux Crab Meat
Chopped peanuts (or cashews!)