Spring Roll Recipe
Spring Roll Recipe
A misnomer for sure, spring rolls can be made all year long with ingredients from every season. Once you master the rice paper soak, you’re so golden. I particularly love these as a fresh, cold, healthy appetizer, but also tried them as a meal prep item last summer. My concern had been that they wouldn’t hold up well as I’d always eaten them fresh, but these were still as awesome after 3 days stored in the fridge.
-Spring Roll Rice Wrappers
-Vermicelli or other thin rice noodles
-Any or all of the following:
- spring onions, finely chopped
- carrots, red cabbage, beets, sweet potatoes, radishes, shredded
- kale, collards, chard, spinach, arugula, or any green, chopped
- shiso, cilantro, mint, finely chopped
-Optional: Bragg’s Liquid Aminos (or a traditional soy sauce if you’re not interested in living forever); sweet chili sauce, hot sauce (sriracha strongly encouraged)
-You will also need a dish that can hold an inch of water and fit the whole rice wrapper.
The How To:
Get ready, this is gonna be quick:
1. Prepare the vermicelli rice noodles as instructed on their packaging.
2. Fill that pan with that inch of water we just talked about.
You’ve chopped and shredded all those other ingredients by now, right? Thought so.
If you’re ready to rock, we’re ready to roll.
3. Soak a single rice wrapper in the water for 5-10 seconds. It should still feel mostly firm. Lay it flat on your prepping surface, and fill it up.
Ever over-stuff a burrito? Don’t do it like that. Go light so you can eat a bunch of these!
I prefer to drizzle a bit of Bragg’s along the noodles before wrapping; if they’ll be eaten same day I’ll add the sweet chili sauce as well. I just find these difficult to invert into a dip after the first bite, risking the loss of precious scallions to the dipping pot because, gravity.
4. Fold: Lift the bottom edge, tuck it over the filling. Fold in both sides and roll it up. The rice paper will adhere to itself.
5. Dip at will, and enjoy!
This last photo was taken 2 days after prepping. I’ve packed the sweet chili sauce on the side to dollop as I munch along. I’m aware that sweet chili sauce is not the healthiest option, but if you know me you may also know about my love for sweets!
What would you dip these in?