Ingredients with Measurements:
- 8 rice paper wrappers
- 1 cup cooked rice noodles
- 1 cup cooked shrimp, peeled and deveined
- 1 cup cooked chicken, shredded
- 1 cup bean sprouts
- 1/2 cup carrots, julienned
- 1/2 cup cucumber, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves
- 1/4 cup peanuts, chopped
- 1/4 cup sweet chili sauce
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- Salt and pepper to taste
Special equipment needed:
- Large bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Saucepan
- Whisk
Step-by-step instructions:
1. In a large bowl, combine the cooked rice noodles, shrimp, chicken, bean sprouts, carrots, cucumber, mint, cilantro, and basil. Toss to combine.
2. In a small saucepan, whisk together the sweet chili sauce, hoisin sauce, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, salt, and pepper. Heat over medium heat until the sauce is warm and the flavors have melded together.
3. Pour the sauce over the noodle mixture and toss to coat.
4. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until it softens.
5. Place the softened wrapper on a cutting board. Spoon about 1/4 cup of the noodle mixture onto the bottom third of the wrapper.
6. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll up tightly.
7. Repeat with the remaining wrappers and filling.
8. Serve the spring rolls with additional sweet chili sauce and chopped peanuts for garnish.
- Time:
Preparation time: 30 minutes
- Cooking time: 10 minutes
Temperature:
- Room temperature
Serving size:
- Makes 8 spring rolls
Nutritional information:
- Calories: 190
- Fat: 5g
- Carbohydrates: 25g
- Protein: 12g
- Fiber: 2g
Substitutions for ingredients:
- Shrimp can be substituted with tofu for a vegetarian option.
- Chicken can be substituted with pork or beef.
- Rice noodles can be substituted with vermicelli noodles.
Variations:
- Add sliced avocado for a creamy texture.
- Add sliced jalapenos for a spicy kick.
- Use different herbs such as Thai basil or parsley.
Tips and tricks:
- Make sure to not overfill the spring rolls to prevent tearing.
- Keep the rice paper wrappers covered with a damp towel to prevent them from drying out.
- Use warm water to soften the rice paper wrappers for easier rolling.
Storage instructions:
- Store the spring rolls in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the spring rolls in a steamer basket and steam for 2-3 minutes until heated through.
Presentation ideas:
- Serve the spring rolls on a platter with additional dipping sauce and chopped peanuts for garnish.
Garnishes:
- Chopped peanuts
- Fresh herbs
- Sliced jalapenos
Pairings:
- Serve with a side of steamed rice or a salad.
Suggested side dishes:
- Steamed rice
- Asian slaw
- Edamame
Troubleshooting advice:
- If the rice paper wrappers tear, use a second wrapper to reinforce the roll.
- If the filling is too dry, add more sauce or a drizzle of oil.
Food safety advice:
- Make sure to properly cook the shrimp and chicken to prevent foodborne illness.
- Store the spring rolls in the refrigerator and consume within 2 days.
Food history:
- Spring rolls originated in China and were later adapted by Vietnamese cuisine.
Flavor profiles:
- Sweet, salty, tangy, and fresh.
Serving suggestions:
- Serve as an appetizer or light meal.
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