My husband and I dearly adore spring rolls. No cooking involved. Just assembly. Quite of bit of it in fact. But so worth the effort. A friend asked me how we make ours, so I thought I’d post the process here. Don’t really have a recipe so will try to make up one and post later.
First off, spring rolls are eaten by several oriental cultures – Chinese, Vietnam, Korea and Indonesia. I guess the ones I make are probably more Vietnamese in nature – with a little southern twist occasionally. Today’s demo has no southern influence except for the fact the mint came from my very southern garden.
Note – at least for me, the kitchen becomes a very busy place with everything set up to make the rolls.
Next, I quickly boil some shrimp and reserve the hot water to soften the spring rolls – which come in a package and feel like course paper. They are very delicate so some people double them up when making the rolls. The photo shows a package of them next to lettuce which I use to help hold the rice noodles.
Before I get started, I take a handful of rice noodles and cover them with boiling water to soften them. I drain them before placing them in the rolls.
I shred some carrots and find some mint from the garden. I also add in bean sprouts because I like the crunch.
I then make a peanut sauce – there are bunches of recipes out there – but peanut butter is the key ingredient.
The finished product is then served with the sauce – no cooking, very fresh tasting and you can experiment with what you build in your creation.