Spring Rolls

This is a new favorite — so light and delicious!  My sister-in-law Nancy stopped by an Asian market and got the expert instruction on how to make these spring rolls.

Start by deciding what you want in them and prepare — this photo shows all we used: rice noodles, cucumbers, carrots, radishes, bean sprouts, lettuce, eggplant, avocado, yellow peppers, arugula, grape tomatoes, sesame seeds, fresh mint and cilantro.

Next you’ll need rice paper — we used Bamboo Tree brand as recommended by the owner of the Asian market.  She also gave Nancy a tip — soak in cold water instead of the hot recommended on the package.  Simply take out one piece at a time and immerse in cold water (we filled up a plate and placed in there) and rub until saturated, flip over and repeat.  Take it out of the water and put it on a plate, it will feel flimsy at this point — load up with the prepared filling and then roll it up like a burrito.  The rice paper will stretch and is quite strong, it will keep all the contents inside.  Then dip in your favorite sauce — we used East Meets West Oriental Blend brand.  Enjoy!


1 comment

  1. amy wilcox - August 9, 2013 8:44 am

    I can’t wait to make these! Very simple and so many things you can put in them!!
    Loved the peanut sauce on the side….you can make this as an easy dinner for your family or fancy appetizer for a party.Loved it!


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