Ok so before we start- there are many ways to make and roll spring rolls. This was my first time making them, and they are by no means perfect. But the objective was to make something delicious and rolled, and that’s what we ended up with. I’m sure you spring roll pros are going to twitch a little at my technique, but I’m learning!
I felt so fancy making these! The process is a bit tedious, but it’s actually really fun to do and SO yummy. Just don’t plan this meal on a night you need something quick so that you can enjoy making it and you’re good to go. You can put whatever you want inside and next time we’ll probably add some seared garlic shrimp or shredded chicken. Who knows!
A few notes:
-Don’t soak your paper too long. You still want it to be a little firm when you pull it out of the water because as it sits on your board it’ll continue to absorb the water that’s on it.
-Putting a piece of lettuce on the bottom to hold the rest of the veggies will help the roll go more smoothly because it’ll keep any pokey bits from piercing the paper.
-Use a variety of textures. The lettuce is a nice fresh bite, carrots and cucumber are crunch, avocado is creamy.
-Make sure and use fresh herbs for a good strong flavor!
-The wet paper may stick to some surfaces so you may need to try one or two to find what works for you. Wood is porous and may be difficult.
-Make sure you have all of your ingredients prepped and in position before you start rolling. Create a little assembly line and rolling will be easy!
-We dipped our rolls in the sauce but decided that we’d like a little bit drizzled over the veggies inside before it’s rolled. That’s what we’ll do next time.
-The paper is quite sticky, so eating while they’re fresh is best. If you need to store them, I’d wrap them individually in plastic wrap. Though I recommend eating them right after you make it.
Start with your veggies about 1/3 of the way down the paper. Carefully lift the edge of the paper up and over the veggies.
Notice how B is using his fingers to hold the veggies in as he uses his thumbs to pull the paper over. Keep the veggies tucked in.
Ok I know this one looks terrible. But once you have the paper wrapped around the veggies once, fold the edges in.
Finish the rolling motion until all the paper is used.
Viola! Spring rolls! You did it!
The prep time, ingredients, servings, etc., just depends on how many you want to make. We made about 12 and it took 20 minutes? Not bad while wrangling 3 kids ;)
1/4 cup + 1/8 cup organic soy sauce
1 tsp roasted sesame oil
1 clove garlic, minced
1 tbsp rice wine vinegar
1/8 cup honey
-Prepare sauce- add all ingredients to a bowl and stir to combine.
-Slice all of your veggies thinly and uniformly and lay out in an assembly line.
-Get a large bowl of warm (bath temperature) water.
-Dip one sheet of rice paper in the water for about 5 seconds, you want it to still be a little firm when you pull it out. Put wet paper on your work board.
-About 1/3 of the way down, begin adding your filling ingredients, starting with lettuce as the bed. Drizzle a small amount of sauce over veggies. (If you want)
-From the top, roll paper over the filling, using your fingers to tuck the veggies under the paper. (See photos)
-Tuck in sides and finish the roll.
-Serve immediately with more sauce and enjoy!