Ingredients with Measurements:
- 8 rice paper wrappers
- 8 Lao sausages, sliced
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/4 cup chopped peanuts
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 2 tbsp sugar
- 1 garlic clove, minced
- 1/2 tsp red pepper flakes
Special equipment needed:
- Large bowl
- Cutting board
- Sharp knife
- Small bowl
- Whisk
Step-by-step instructions:
1. In a large bowl, combine the sliced Lao sausages, shredded carrots, shredded cabbage, chopped cilantro, chopped mint, chopped basil, and chopped peanuts.
2. In a small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and red pepper flakes.
3. Pour the dressing over the sausage and vegetable mixture and toss to combine.
4. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until it softens.
5. Lay the softened wrapper on a cutting board. Place a few tablespoons of the sausage and vegetable mixture in the center of the wrapper.
6. Fold the sides of the wrapper over the filling, then roll the wrapper tightly to enclose the filling.
7. Repeat with the remaining wrappers and filling.
8. Serve the spring rolls immediately or refrigerate until ready to serve.
Time:
Preparation time: 20 minutes
Cooking time: None
Temperature:
Room temperature
Serving size:
8 spring rolls
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 18g
Protein: 10g
Sodium: 600mg
Sugar: 7g
Fiber: 2g
Substitutions for ingredients:
- Lao sausages can be substituted with any other type of sausage.
- Shredded carrots and cabbage can be substituted with any other type of shredded vegetable.
- Fish sauce can be substituted with soy sauce or tamari.
- Lime juice can be substituted with lemon juice.
- Peanuts can be substituted with cashews or almonds.
Variations:
- Add cooked rice noodles to the filling for extra texture.
- Use lettuce leaves instead of rice paper wrappers for a low-carb option.
- Add sliced avocado to the filling for extra creaminess.
Tips and tricks:
- To prevent the rice paper wrappers from sticking to each other, place a damp paper towel between each layer.
- Don't overfill the spring rolls, or they will be difficult to roll.
- If the rice paper wrappers are too dry, dip them in warm water for a few more seconds.
Storage instructions:
Refrigerate the spring rolls in an airtight container for up to 2 days.
Reheating instructions:
Serve the spring rolls cold or at room temperature.
Presentation ideas:
Arrange the spring rolls on a platter and garnish with fresh herbs and chopped peanuts.
Garnishes:
Fresh herbs and chopped peanuts
Pairings:
Serve the spring rolls with a dipping sauce made from soy sauce, rice vinegar, and honey.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Miso soup
Troubleshooting advice:
- If the rice paper wrappers tear, use a second wrapper to reinforce the roll.
- If the filling is too wet, drain off any excess liquid before rolling.
Food safety advice:
- Make sure the sausage is fully cooked before using it in the filling.
- Wash your hands and all utensils thoroughly before handling food.
Food history:
Lao sausage is a traditional sausage made from ground pork and flavored with lemongrass, galangal, and kaffir lime leaves. It is a popular ingredient in Lao cuisine.
Flavor profiles:
Savory, spicy, tangy, and fresh
Serving suggestions:
Serve the spring rolls as an appetizer or a light meal.
Related Categories
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Region: Lao