FRESH. SPRING. SUMMER. HELP ME, I CAN’T STOP EATING THESE.
I love spring rolls. They’re so delicate, crunchy, full of color and healthy, good ingredients, and they’re so much fun to make!!! If I’m going to be honest, and I always am, this is the first time that I’ve ever made them and it scared me.
There is something magical about spring rolls, at least to crazy, old me. The skins are so thin and transparent that I never even thought about using them at home. It seemed like it would be too much work, and that I’d for sure mess them up.
But guess what? That isn’t at all the reality of working with rice paper. Okay, they are sticky, and it took me a few tries before I finally figured out how to prevent the end of the circle from sticking to the other end, but once that learning curve was conquered, the fun started.
These were a blast to make, but the best part was eating them. The spicy peanut sauce was amazing. I’m not one to pat myself on the back very often, but that dipping sauce earned me a good pat. Funny how yoga has made that so much easier to do. Anyway, the crunchy carrots, sweet, crisp apples, creamy avocado, snappy snow peas, and the spinach leaves were a perfect medley of texture and taste. The apples added a little sweetness, which complimented the spiciness of the peanut sauce. Alex and I were in veggie heaven. It was exactly what we needed to fuel our bodies after our six mile power walk.
When my guys came home from work I made some for them. There wasn’t much talking, but I could tell they were pleased because of all of the grunting and crunching.
The great thing about spring rolls is that you can fill them with whatever you want. Next time I’m going to use lemon grass, spinach, jicama, and something else. I haven’t decided yet. The possibilities are endless.
These would be a great thing to add to your brown bag lunch, and can you only imagine how much fun it would be for your kids to open up a container of colorful, tasty spring rolls?
Like I said, these are really easy to make. Start by choosing your filling. Alex and I needed to fill our nutrient tanks so we went for spinach, avocado, apple, snow peas, and carrots. Chop them into thin matchsticks so they easily fit into the rice paper.
Sorry about the dark picture, my camera was having a bad day and I couldn’t get it to take a good picture in my kitchen. Oh well. This is what the spring roll paper looks like before it’s soaked in warm water. Doesn’t it look like a transparent flat tire tread? It’s super hard and brittle, but once it soaks in a pan of warm water the pattern disappears and it becomes soft, sticky, and completely see through.
To prepare the rice paper you’ll need to put about 3/4 of an inch of water in a saute pan and heat it until it’s warm. NOT hot. Then dip the paper into the water for approximately 30 seconds, or until it is clear and soft, I found that holding on to the sides of one end and then lifting it up and laying on a plate works best. It doesn’t have to be a perfect circle because you are going to fold it anyway. Don’t stress over making it completely round like the hard version of the paper.
Layer the filling ingredients in the center of the paper. Now roll it up from one end and then tuck the edges under.
The last step is to cut it in half at an angle. You don’t have to make it an angle cut, but it will do a better job showing off the veggies.
Now dip, eat, and enjoy the fun!