Spring Rolls dipping sauce recipe Chinese
Homemade Fresh Summer Rolls with Easy Peanut Dipping Sauce are healthy, adaptable, and make a wonderful light dinner, lunch, or appetizer. Here’s exactly how I make them.
If you’re anything like me, you definitely overloaded on jelly beans, cadbury cream eggs, and cake this past weekend. With several Reese’s eggs in the mix too. And bread. So many toasted slices of this irresistible bread.
Needless to say, I went on a very long run yesterday and made veggie-packed summer rolls for dinner. Summer rolls are actually something Kevin and I make on the regular. Last summer, I found myself spending way too much money on pre-made summer rolls at my favorite take-out sushi place that decided it was time to make my own. Following the instructions on the rice paper package, it turns out making these healthy rolls is actually pretty simple. You just need a little practice, instructions, and a trusty knife to sliver a million veggies.
You’ve had these before right? If you haven’t, summer rolls (also known as Vietnamese spring rolls, salad rolls, or rice paper rolls) are basically the uncooked version or flash-fried spring rolls or fried egg rolls. They’re fresh, loaded with vegetables, sometimes shrimp, and I’ve even had them with slices of mango inside–> amazing, amazing.
The first and most important part is to have everything sliced and ready to go before you begin assembling. You can use a variety of veggies and even throw in some rice noodles and shrimp. What I always find necessary is adding a lot of crunch. Something crunchy like carrots, cucumbers, peppers, or all of the above. Also? Some tasty herbs like mint, basil, or cilantro. Here’s what I always put in my summer rolls: cucumber, carrots, red pepper, cilantro, shrimp, chopped purple cabbage, butter lettuce (or romaine… whatever I have), shrimp, and avocado.
Veggies like cucumber, carrot, and peppers should be thinly sliced/julienned. I slice the shrimp in half too, which makes them nice and thin for the delicate roll.
Everything’s wrapped up in rice paper wrappers. You can find rice paper wrappers at most major grocery stores– I usually get mine at Whole Foods. Each wrapper has about 30-35 calories, depending on brand. Add all these tasty veggies, eat a few, and you have one seriously low calorie meal.
Remember what I said above about practice? Well, the toughest part to master is working with the rice paper wrappers. Sizes range from large to small, but I usually buy the 6-inch size. Before rolling, the wrappers must be hydrated in warm water long enough to slightly soften (they’re crisp out of the package). Usually the back of the package will give instructions how to use them. Basically, you want them soft but still a little firm and manageable. After you layer the rice paper onto your rolling surface, the paper will continue to soften. Be careful, the wrappers are extremely delicate and practically unworkable when they become too soft. So, keep “slightly firm” in your mind as you briefly dip them into the warm water.
For the rolling surface, I recommend a ceramic or plastic cutting board. Sometimes I use my giant wood cutting board, but I find the rice paper wrappers stick to it a little more. Still workable, yes– but I find my plastic cutting board easier.
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