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Spring Roll Time!
Whether you’re in the middle of a big work project or just feeling uninspired in the kitchen, and can’t remember the last time you ate anything with a color seen in nature, these tasty spring rolls will be a breath of fresh air in your mouth. That sounded better in my head.
The ingredients are simple—there are several staples, but you can mix & match the rest of the ingredients depending on what you have on hand. Once you buy the wrappers and the dipping sauce, both should last you for awhile, so you’ll be home free the next time you feel like throwing these babies together.
Basic ingredients:
Spring roll wrappers (the thin, dry papery kind)
Rice noodles (the thin, stick kind)
Some sort of protein—be it diced or whole shrimp, diced chicken, or tofu (last time we made these we fried our tofu up in bacon grease. Why do I admit these things?)
Spicy peanut sauce for dipping! I prefer the milquetoast kind with barely any heat. But don’t listen to me; I fry my tofu in bacon grease. Or maybe that's why you SHOULD listen!
Additions to mix and match:
Carrots (cut into matchsticks)
Sticky rice, or brown rice, or white rice
Cucumber (cut into matchsticks)
Red pepper (cut into…you guessed it)
Crushed roasted peanuts
Minced cilantro (or try basil)
You’ll need to warm up a shallow, flat pan of water to rehydrate the spring roll wrappers—just lay them flat in the warm water for a few seconds until they become soft and pliable—careful, they stick to themselves! Mind your wrappers.
Set out all ingredients, buffet style, and go to town wrapping up fresh, delicious spring rolls one at a time. Soy sauce is also appropriate for dipping.
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