Spring Rolls – during Spring. Duh!

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 f2016-06-06 18.02.21act 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.2016-06-06 18.02.26 They are very delicate so some people double them up when making the rolls.  2016-06-06 18.03.24The 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. 2016-06-06 18.02.35-2 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.  2016-06-06 18.02.29


Next I start assembly. I put the shrimp up at the top of the roll on top of the mint. The idea is to have the stuff all show through the transparent rice paper. I think you get the idea.2016-06-06 18.11.31

I then make a peanut sauce – there are bunches of recipes out there – but peanut butter is the key ingredient.

Spring rolls, yum!

Spring rolls, yum!

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.

2016-06-06 18.03.16




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