Cold Spring Rolls2017-07-06
- Yield : 6 rolls
- Prep Time : 15m
- Ready In : 20m
These cold spring rolls are on most Thai restaurant menus and have been popping up in grocery stores over the last couple years. My kids won’t really eat salad but they love these rolls and love helping me prepare them. I let them pick some of the vegetables, put them in the roll and my son is now old enough to help me peel them. I love getting the kids involved in any way I can because I find it encourages them to try what we are making and they end up snacking on the raw ingredients while we are cooking.
I made these with a peanut dipping sauce but you could substitute any other nut or seed butter (almond, cashew, sunflower seed etc). These are also a great way to use up leftovers in a new way. They would be great with any cooked protein (we used frozen shrimp), raw or cooked vegetables or leftover lettuce and salads.
Rice paper wraps can now be found at most major grocery stores. They come in thin cellophane packages and look like round woven see-through paper and typically are 8 ½ inches in diameter. Look for ones that say rice or rice and tapioca and stay away from ones that are just tapioca (they are much harder to use). Once the package is open, keep them in a cupboard and they will stay good for several years! Don’t be discouraged making these — they take a bit of practice to get the rolling and ratio of fillings write but as a rule the ones that don’t ‘work’ are for the chef (that’s you)!
- 9 medium shrimp, de shelled (frozen shrimp work great)
- 1 yellow pepper, thinly sliced
- ½ avocado, thinly sliced
- ½ cucumber, seeds removed, thinly sliced length wise
- 4 radishes, shaved
- 1 cup micro greens
- Rice paper wraps
- 2 Tbsp natural peanut butter (any nut or seed butter will work)
- 2 Tbsp soy sauce
- 1 garlic clove, crushed
- 1 tsp fish sauce
- 2 tsp rice wine vinegar
- 2 tsp hoisin sauce
- 1 Tbsp water
- Optional: Chopped peanuts
Other things you can put in: Fresh mint, basil, shredded carrots, cooked chicken, tofu, crab (imitation or real), lobster, rice noodles, green onion, bean spouts, micro greens, lettuce…basically anything goes!
Cook the shrimp in a pot of salted boiling water, when just cooked remove and cut in half length wise so you have two thin pieces. Set aside.
Cut peppers, avocado and cucumber into thin long strips. Try to keep them all similar in size.
Shave radish into thin circles (mandolin, knife, vegetable peeler).
Fill a large (big enough to fit the rice paper sheet) shallow bowl with very warm water. Hot water from the tap works.
Place a single rice paper sheet in the bowl and soak for 30-45 seconds until it become pliable but not falling apart. You may have some trial and error with this because timing will depend on how hot your water is. If your bowl isn’t quite big enough move the rice paper around in circles so it all becomes soft.
Put the rice paper on a cutting board and lay down 3 pieces of shrimp, pink side down, near the edge closest to you.
Place 5-6 pieces of pepper, 4 pieces of radish, 4 pieces of avocado, 3-4 pieces of cucumber and a small bunch of mirco-greens on top. Try to keep in compact and away from the side edges (if you want the edges closed, if you want them open then let the fillings stick out a bit).
GENTLY pull the edge of the wrapper closest to you off the cutting board and over the filling, roll once and tuck in the filling to keep the roll tight. If you want closed ends fold the ends on the right and left over the roll that you have made and continue rolling away from you tucking in as you go.
Once you start rolling the rice paper will stick to its self, if you make a mistake just keep going, you can't really undo and re-roll them. If it's really not working, take the filling out and start with a new one.
These are best made day of. If you need to make them much earlier then you are going to serve them I like to put them on a plate covered with a damp paper towel and wrapped very tightly in plastic wrap.
For the sauce: Mix everything into a bowl and whisk together until well combined. Pour into a small dish and sprinkle chopped peanuts on top
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