Fresh Spring Rolls

My favorite moments making spring rolls are with my mom and sisters. After placing all the ingredients onto the center of the table, we would gather around with our own plates and roll them together. This memory always stays with me as a captured moment of heart-to-heart conversations and laughter, and playing catch up on life. We would later compare our spring rolls and comment about the various attributes of each individual spring roll. These are some of the most cherished memories of my life. To welcome the first day of spring, I decided to make these yummy fresh spring rolls!

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In this recipe, I used 3 different types of meat – pork meat loaf, shrimp and pork belly – followed by various kinds of vegetables, such as green leaf lettuce, avocado, cucumber, carrots, bean sprouts and mint leaves. I personally like an equal balance of meat and vegetables in mine. Have you ever ordered spring rolls from an Asian restaurant and feel like they didn’t come with enough meat? I always run into that problem. The benefit of making spring rolls at home is having the freedom to put whatever you like in it. Also, you can make as many as you like and it’ll be worth it because you’re making it the way you love it!

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I decided to pick up the square rice papers instead of the circle ones. Either one works just fine. This step is important because you don’t want to leave the rice paper in the hot water too long. That would make the rice paper too soft and more likely to tear as you roll them. The right way to do this is to carefully dip the rice paper in the water to get it equally wet. Then, let any excess water drip off. Your rice paper will become pliable and easier to work with this way.

Below is a photo that will show you a step-by-step process of how to roll a spring roll.

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Whoa-la! The finished result! πŸ™‚

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The dipping sauce is very simple. It only consists of hoisin sauce, your choice of peanut butter, water and some crushed peanuts. You can also add some sriracha sauce if you want your peanut sauce to taste spicy. Spring rolls make a fun snack or appetizer for family or friend gatherings. It’s also enjoyable to make it together. If you’re on a low-carb diet, feel free to add little or no vermicelli noodles at all. Give this recipe a try and don’t forget to share a photo of your spring rolls with me. Good luck in the kitchen! πŸ™‚

Fresh Spring Rolls
Serves 10
To welcome the first day of spring, celebrate with these delicious fresh spring rolls!
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Prep Time
1 hr
Cook Time
5 min
Total Time
1 hr 5 min
Prep Time
1 hr
Cook Time
5 min
Total Time
1 hr 5 min
Ingredients
  1. Spring Rolls
  2. 1 pack of rice paper (340g or 12 oz)
  3. 1 head of green leaf lettuce, washed and peeled
  4. 1/2 a pack or 200g (7 oz) of vermicelli noodles
  5. 1/2 of 1 pork meat loaf (vi-huong brand)
  6. 1/2 a pound of shrimp, boiled, peeled, deveined, and sliced in half
  7. 1/2 a pound of pork belly, thinly sliced
  8. 1-2 large avocados, thinly sliced
  9. 1 cucumber, thinly sliced
  10. 2 carrots, thinly sliced into matchsticks
  11. 1 cup of bean sprouts
  12. 1 cup of mint leaves
  13. 1/4 cup of sesame seeds
  14. a bowl of hot water
  15. salt
  16. black pepper
  17. Peanut Sauce
  18. 1/2 cup of hoisin sauce
  19. 3 tablespoons of peanut butter
  20. 1/4 cup of water
  21. crushed peanuts
  22. sriracha sauce, optional
Instructions
  1. Boil the vermicelli noodles over high heat and constantly stir to prevent them from sticking to the bottom of the pot. You will know when the vermicelli noodles are ready by sampling a noodle strand. If it is soft all the way through, it is ready. Cook for about 15 minutes or until cooked.
  2. Drain the hot water from the pot and replace it with cold water. Once the pot is cool, separate your vermicelli noodles from the water and into a colander.
  3. Boil the shrimp for 2-3 minutes on high heat. Once they are cooked, drain the hot water and replace it with cold water. Peel and devein your shrimp. Then slice them lengthwise in half.
  4. Season your pork belly with a generous amount of salt and pepper. Broil on Hi for 20 minutes on each side. Once cooked and cooled, slice it into thin strips.
  5. Boil your pork meat loaf for about 25 minutes. Slice them into long, thin strips as well once cooked.
  6. Wet your rice paper in a bowl of hot water then let any excess water drip off. Place the rice paper onto a clean flat surface in front of you in a diamond shape.
  7. Please refer to the picture above where it will show you a step-by-step process of how to roll a spring roll.
  8. To make the peanut sauce, combine the hoisin sauce, peanut butter, water and crushed peanuts together.
Notes
  1. Yields: 20 spring rolls
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March 7, 2016
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4 Comments

  • Sam

    Your food is the best! I’m a happy man!!! :))

  • Macey Hutchins

    Love Love Love this recipe!!! I never thought avocados would taste so freaking darn good with an appetizer such as Spring Rolls! And the techniques of “Folding” that you do, I have got to say “Thank You!!!” I’ve always wondered how people fold their spring rolls so beautifully!

    • sheiladipity

      Thank you for your comment, Macey! I looovee avocados in my spring rolls! I’m glad you love it also. I hope you’ll keep trying my recipes then. (:

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