spring rolls

My previous post was all about the delicious inspiration served up over at Frugal Feeding, (noodle broth + spring rolls) and while he offers his own recipe for spring rolls, I chose to simply use what I had on hand.

For me, the best part of spring rolls is their versatility…fresh or fried, vegetarian or meat based – the combinations abound…

While the rolling wasn’t that simple, it wasn’t that difficult either…a little more practice and time (I had two very hungry people patiently waiting for me to ‘figure it out’) and I’ll have it down! These rolls were scrumptious nonetheless…

spring rolls

You’ll need one packet of Spring Roll Wrappers and rice noodles, plus whatever filling you’d like to add – see my list below for ideas.

Print this recipe…

First here’s how to use spring roll wrappers;

1. Fill a shallow tray/dish with hot water and place a spring roll wrapper into the water until it is soft and pliable (about 15-20 seconds).

2. Remove the wrapper and gently lay onto a damp tea towel and blot until until it is slightly sticky/dry.

3. Place the filling of your choice in the middle of the wrapper and then fold in two opposing sides, not fully covering the filling, then roll the third side over and upwards to form a neat roll shape.

Here’s one filling suggestion (more below);

spring roll ingrediants

1 cup cooked rice noodles – chilled, whole (some recipes suggest chopping – I didn’t)

handful fresh spinach leaves

1-2 small carrots, peeled and thinly sliced

2 tbs. bean sprouts

handful fresh mint and or coriander (cilantro), chopped

red chili

1. Mix all ingredients in bowl. Use one (more/less) heaping spoon full of mixture per wrapper (or whatever portion you find suitable for the wrappers you are using).

2. Place mixture in center of wrapper, add a dash of tamari or soy sauce and roll as instructed above.

3. Serve immediately. Or deep fry for about 2 minutes and serve with dipping sauce. We used tamari, though a sweet and sour chili sauce would be lovely too!

We enjoyed them both fresh and fried. See for yourself.

Here are a few more suggestions to try, or any combination thereof, the choice is entirely up to you…

lettuce leaves

medium sized prawns (cooked)

shredded duck (cooked)

fresh basil

pak choi, finely chopped

chopped garlic

chopped ginger

any fresh green which can be eaten raw

cabbage – thinly sliced

noodle broth + rolls

This is a refreshingly light, yet extremely satisfying meal…especially when served with noodle broth.

enjoy!

How do you like your spring rolls?

8 thoughts on “spring rolls

    • Your welcome! I hope you try them – they are worth the effort. It’s like a lot of things – do it once or twice and it just keeps getting easier; it’s similar to rolling a burrito, but a bit more ‘delicate’…enjoy!

  1. I’m definitly going to try this. Other than the noodles, do you cook any of the other ingredients? Love the “print this recipe” you’ve come up with. Very professional.
    Mim

    • So glad to hear your going to try these! Let me know how they come out…I didn’t cook any of the ingredients other than the noodles, though, Frugal Feeding did saute all the ingredients…so I think it’s a personal choice in the end. I prefer the crunch of the raw, though cooked would be just as tasty. I did try one roll with warm noodles and the rice wrapper did not hold up to the heat – it ripped rather quickly…so I’d suggest allowing the ingredients (filling) to cool prior to using (if cooking veggies). I hope you enjoy them!
      Glad you like the ‘print this recipe’ and thank you. Now I need to work on the blog, making it more aesthetically inline with how I ‘see it’…I have so much to learn! enjoy the weekend. (:

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