You know what’s a bummer? When you plan a recipe post all week and then pretty much the exact same dish, done by someone else, gets featured on Freshly Pressed. And that person clearly has a way better camera and lighting. And better culinary skills. And a prettier blog.
I absolutely love spring rolls and eat them for at least one meal a week. For a long time now, I’ve wanted to start making them myself instead of getting them from restaurants or Trader Joe’s, and I finally did just that. They’re so easy to make and healthy that you really can’t go wrong with this recipe.
SPRING ROLL INGREDIENTS
- Cooked shrimp (1/2 lb will make about 6)
- Romaine lettuce
- Rice paper
I also made my own dipping sauces to go along with the spring rolls. I saw a bottle of “spring roll sauce” in the grocery store, but whenever possible, I like to make things from scratch. There’s a certain comfort in knowing exactly what is in everything you’re eating.
I decided to make two different sauces—a peanut sauce and a traditional sweet and spicy spring roll sauce. I did some recipe perusing online, got a general idea of ingredients and portions and then just sort of made the rest up as I went along (which is scary, given my limited culinary ability). Every recipe I found called for sugar, but I excluded it with no ill consequences. My sweet and spicy sauce turned out not-so-sweet and oh-so-spicy, but I LOVE spicy, hot everything so I was thoroughly pleased.
- 3 tbsp chopped onion
- 2 cloves garlic, chopped finely
- ¾ tsp dried red pepper flakes
- 1 tsp vegetable oil
- 3 tbsp water
- 2 tbsp chunky peanut butter
- 1 tbsp hoisin sauce
- 1 tsp red curry paste
- ½ tsp sesame oil
- Juice from 1 lime
- 1 tbsp fish sauce
- 1 tbsp water
- 1 tbsp red curry paste
- 2 tbsp grated ginger
- 2 garlic cloves, chopped finely
- The sauces are easy—just mix up all the ingredients in a bowl. If you have a plethora of beer tasting glasses lying around like I do, you can serve the sauces nicely in them. Or, you could be a normal person and use a bowl.
- Slice up your fruit and veggies into thin strands. For the carrots, use a peeler to remove and discard the outer skin, then continue to use the peeler to create thin strips that are perfect for the spring rolls.
- Fill a pan with hot water and dip the rice paper into it for about 15 seconds or until soft and pliable. Remove from the water and place flat on a plate.
- Fill rice paper with desired amount of lettuce, cilantro, mango, cucumber, carrot, avocado and shrimp.
- To roll, fold over a long edge, then fold in the sides and roll tightly to the end.
Traditionally, rice noodles are used in spring roll recipes, but I totally forgot to add them. At first I was mad at myself, but these turned out wonderfully without the noodles. These are a perfect light, healthy meal and absolutely delicious. I enjoyed both sauces, but I think the not-so-sweet sweet & spicy sauce was the winner for me. While the peanut sauce was delicious, it was a little heavy.