Spring Rolls

Sometimes I start craving some type of food and then think "it can't be that hard to make/create" and I am right.  Making your own spring rolls isn't hard but can be a little tricky when using rice paper but wow! They are yummy!  I have made different ones.  I have made some with shrimp and also flash-fried tofu. Both of these are delicious but you can always omit the shrimp and tofu and just use vegetables.

Spring Rolls: 

Rice Paper (I found it in the grocery store)

rice noodles

red pepper

mushrooms (I prefer baby portobellos or shitake)

English cucumber

radishes

carrot

mint leaves

cilantro

shrimp

tofu

cornstarch if using tofu

sesame oil

Dipping Sauce:

 Almond butter

Soy sauce

sesame oil 

*the ingredients of course are subject to likes/dislikes.  This is just what I make them with.  The picture below doesn't show cilantro only because I didn't have any when I made this batch.*

 

 

 

You want to start by putting the rice noodles in a bowl with extremely hot water.  They soak for about 15 minutes to be fully cook.  Test the texture before making your spring rolls.  If you are using tofu you want to make sure it is cut into slices, all the excess water is out of it and start preheating a pan on med-med/high heat with some sesame oil.  SO.....while the noodles are soaking and the pan is heating up start to julienne all the vegetables.  I also like to lay them out on the cutting board set up in an assembly line fashion.

 

When the pan and sesame oil is hot you want to dip the tofu in cornstarch on all sides and flash fry it in the pan.  When you flash-fry the tofu you want to make sure you rotate it onto every side to crisp up all sides.  When they are done, place them on a paper towel to remove any excess oil and then I line up the pieces on my cutting board.

*If you are making shrimp...you don't have to use cornstarch.  I actually use a little coconut oil and do a quick cook until they are just cooked through and throw them into a bowl of ice water.*

 

When the tofu is cooled and the noodles are done you want to find a plate or skillet that can hold a layer of water and big enough for one of the rice papers to lie flat in.  This is for the rice paper to become pliable.  And the rice paper is really sticky so get a dishtowel and put it under cold water, wring out the extra water and place the towel on the counter to assembly the spring rolls.

 

When I make them I always start with a layer of the rice noodles and then start adding my vegetables.  Place everything towards the edge of one of the papers and roll it up like a burrito, making sure to fold the sides in.

 

Like I said the papers get sticky so after you roll them don't let them touch each other because it will rip a hole in the spring roll.  Even when I store them in the fridge I place a damp towel in the container and keep each one separate.

 

For the dipping sauce I don't have measurements.  I start with about 1-1 1/2 tablespoons of almond butter and add a little sesame oil and soy sauce and start stirring it.  You then need to add some hot water and stir until it gets the consistency you like.  You can also add some red pepper flakes if you want the sauce spicier.  These seem really time consuming, and they are a little bit, but they are so delicious!  It's one of my favorites!  I hope you enjoy! Simply Delicious