Spring rolls are a popular traditional dish in many Asian cuisines. Here’s a simple recipe for fresh, non-fried spring rolls, ideal for a healthy snack or a light meal.
Fresh Spring Roll Recipe
Ingredients:
- Rice paper wrappers: 10
- Cooked shrimp: 200g, halved lengthwise
- Fresh basil leaves: 20
- Fresh cilantro leaves: A handful
- Cooked vermicelli rice noodles: 100g
- Carrot: 1, julienned
- Lettuce: 5 leaves, torn into smaller pieces
- Peanut sauce for dipping
Instructions:
- Prepare the Fillings:
- Ensure all ingredients are prepped: shrimp is sliced, vegetables are julienned, herbs are washed, and noodles are cooked and cooled.
- Soften the Rice Paper:
- Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 15-20 seconds until it’s just softening and pliable but not overly floppy.
- Assemble the Spring Rolls:
- Lay the softened wrapper on a clean, slightly wet surface.
- Place a few pieces of lettuce in the middle, followed by a small handful of noodles.
- Add the shrimp halves, cut-side up, along the center of the noodles.
- Add a few basil and cilantro leaves, followed by the strips of carrot.
- Rolling the Spring Rolls:
- Gently pull the bottom of the wrapper up and over the filling.
- Fold in the sides and continue rolling firmly until the spring roll is closed and the rice paper seals itself.
- Prepare the Dipping Sauce:
- Serve with a peanut sauce or a mixture of hoisin and chili sauce for dipping.
- Serve Immediately:
- Enjoy these fresh spring rolls immediately, or keep them under a damp cloth or paper towel to prevent them from drying out until ready to serve.
This recipe will make about 10 fresh spring rolls, perfect for a group appetizer or a light and refreshing meal. Enjoy the crisp textures and vibrant flavors!
