These spring rolls might be one of my favorite recipes I’ve made for this blog. I’m serious!
I’ve always been a huge fan of spring rolls, though I had never once made them myself. I’ve ordered them countless times at Asian-inspired restaurants and rediscover my love for them every single time. Honestly, they’re the perfect light appetizer. Fresh, flavorful, and you can’t beat the dipping sauces 🙂
So on New Year’s Eve, I decided to use the last of my glorious time off to recreate this perfect little roll for our appetizer (before this unbeatable salmon dish). I chopped all my ingredients— fresh cilantro, avocado, carrots, cucumber, romaine lettuce— and then stared at the package for the rice wrappers for quite a long time. I really didn’t want to mess these up, so I researched a lot on how to soak and roll these babies. Let me tell you, they’re not perfect. Or even close to. It took some experimenting on how long to soak them, how full to pack them, and how to strategically fold them, that’s for sure. Here’s what worked for me:
I soaked the rice wrappers on a plate filled with water for about 20 seconds. They’re still just a little stiff at this point, but that’s ok. Then I placed the wrapper on a damp paper towel on my counter. This allowed the wrappers to soften a bit more while I filled and rolled them.
I layered my ingredients on the center of the roll in this order: lettuce, cilantro, rice noodles, cucumbers, carrots, avocado. This seemed to work the best when it came time to roll. Try not to fill them too much. I know, it’s so tempting to stuff them full! I left a good about of space all around the center (probably about 3 inches on each side). See my photo above on the left.
Time to roll! Fold the bottom over the stuffing and tuck it under the romaine lettuce. Then, fold each of the sides over the stuffing and lightly press them down. Last, start from the bottom and roll the rice wrapper until the top is wrapped over the center. That’s it! Not so scary after all!
I made two flavorful dipping sauces to go with these little beauties. I preferred the peanut sauce, while Nate went for the soy dipping sauce. Both taste delicious, I can assure you!
Now that I’ve mastered the spring roll, I can guarantee you they will be present at my next dinner party. They’re so simple once you get the hang of it, and super healthy too! I’m sure they’ll impress any kind of guest (carnivore and vegetarian alike) with their freshness and flavor punch 🙂