These are so fantastically quick, simple, and delectable; it’s definitely going to become one of your main go-to dishes. When many people think of spring rolls, they think of the greasy, crispy little rolls that you normally get with your Chinese take-out. These are a bit different, as they’re made with rice paper. You could crisp them in the oven if you wish. As you know with my Rice Paper Bacon you could pop it in the oven on high heat to make it crispy. But then it wouldn’t be raw, and we want these to be fresh!! So I’ll leave that up to you.
Let’s get the sauce out of the way, so the flavors can fuse together in a wonderful merriment of flavor love. You’re going to need soy sauce, brown sugar, peanuts (or peanut butter if you want a smoother sauce), rice wine vinegar, sesame oil, and water for thinning. Combine all of the ingredients except for the water in a blender. When the ingredients form into a paste, slowly drizzle in the water as you blend until it reaches your preferred smoothness.
Alright! Now that’s done, let’s get rolling. But first you need to slice up your veggies! This leaves lots of opportunity for creativity. I just rounded up whatever veggies I had lying around, cut them into match-stick like shapes and I was good to go. For these rolls I used cucumber, avocado, bell peppers, lettuce, fresh ginger, and shiitake mushrooms. Whatever veggies you choose, slice them up real thin and set them aside for the magic that’s about to take place.
Now grab your rice paper. Not too vigorously though, these fragile little sheets shatter very easily. What I should have said is daintily lift the rice paper out of its packaging. You’re going to need one sheet per roll (duh). Submerge one sheet at a time into warm water, until you feel it turning into a bendy jelly sheet. Work quickly, because they can be a pain to work with once they’re wet.
Line up your veggies on one end of the rice paper sheet. Roll one end of the sheet over the veggies, and then tuck in the sides. Now, just roll it the rest of the way up until you have what looks like a tiny burrito. Repeat the process until all of the veggies are gone, and you’re left with a pile of beautiful spring rolls, ripe for the eating! Dip them into the sauce, and indulge.
It’s chow time!