Spring rolls are such a beautiful, healthy appetizer or dish. They look very hard to make but actually quite easy! Also, what makes them especially fun is how customizable they are Choose any protein. I happen to love shrimp but you can do chicken, steak or even tofu. The trick though is to make sure you season your protein with salt and pepper to really capture their flavors. Otherwise it can be totally bland. The veggie combos are endless but I like to stick to greens with a little carrot for color. You can use bell peppers, jicama, zucchini, cabbage etc…
The rice paper and rice noodles can be found at your local specialty Asian store but also Whole Foods may carry as well
Spring Roll Ingredients
- shrimp
- rice paper
- rice vermicelli
- sliced cucumbers
- shredded carrots
- microgreens
- basil and cilantro
Dunk rice paper in shallow bowl of warm water for about 1 min or until it becomes soft and pliable.
Set on plate and add a tiny handful of rice noodles to the middle. Make a small pile of your protein and veggies on top. Fold in both sides and roll like a burrito.
Peanut Sauce
- 1/2 C natural creamy peanut butter
- 1 Tbsp rice wine vinegar
- 2 Tbsp soy sauce (Tamari or liquid aminos are great for gluten free)
- 2 Tbsp dark brown sugar (or honey)
- 2 tsp garlic chili or Siracha
- 1 Tbsp grated garlic
- 1 Tbsp grated ginger
- 1 tsp fish sauce (optional)
- 1 tsp sesame oil
- 2 Tbsp fresh lime juice
- 1/2 tsp salt
- 1/4 tsp pepper
- water to thin
Stir everything together except the water. Keep adding 1 Tbsp of water at a time until you get a nice thick runny consistency. Adjust spice or chili to taste