Ingredients with Measurements:
- 1 package of rice paper wrappers
- 1 cup of cooked rice noodles
- 1 cup of cooked shrimp, chopped
- 1 cup of shredded carrots
- 1 cup of shredded cabbage
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped fresh mint
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped peanuts
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- 1 tablespoon of grated ginger
- 1 clove of garlic, minced
- 1/4 cup of warm water
Special equipment needed:
- Large bowl
- Cutting board
- Sharp knife
- Small bowl
- Whisk
Step-by-step instructions:
1. In a large bowl, combine the cooked rice noodles, chopped shrimp, shredded carrots, shredded cabbage, chopped cilantro, chopped mint, chopped basil, and chopped peanuts.
2. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, and warm water.
3. Pour the sauce over the noodle and shrimp mixture and toss until well combined.
4. Fill a large bowl with warm water.
5. Dip one rice paper wrapper into the water for about 5 seconds, until it becomes pliable.
6. Place the wrapper on a cutting board.
7. Spoon about 1/4 cup of the noodle and shrimp mixture onto the center of the wrapper.
8. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll up tightly.
9. Repeat with the remaining wrappers and filling.
10. Serve the spring rolls with your favorite dipping sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 0 minutes
Temperature:
- Room temperature
Serving size:
- Makes 10 spring rolls
Nutritional information:
- Calories: 120
- Fat: 3g
- Carbohydrates: 18g
- Protein: 6g
Substitutions for ingredients:
- Cooked chicken or tofu can be substituted for the shrimp.
- Any type of nut can be substituted for the peanuts.
- Any type of herb can be substituted for the cilantro, mint, and basil.
Variations:
- Add sliced avocado or cucumber to the filling.
- Use a different type of dipping sauce, such as peanut sauce or sweet chili sauce.
Tips and tricks:
- Don't overfill the spring rolls, or they will be difficult to roll up.
- Make sure the water for dipping the rice paper wrappers is warm, but not too hot, or the wrappers will become too soft and tear easily.
- If the rice paper wrappers are sticking to the cutting board, try using a piece of parchment paper or plastic wrap as a barrier.
Storage instructions:
- Tu spring rolls are best served fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Tu spring rolls are best served cold, but can be reheated in the microwave for 10-15 seconds.
Presentation ideas:
- Arrange the spring rolls on a platter and garnish with additional chopped herbs and peanuts.
Garnishes:
- Chopped herbs and peanuts
Pairings:
- Tu spring rolls pair well with a crisp white wine or a cold beer.
Suggested side dishes:
- Serve with a side of steamed rice or a green salad.
Troubleshooting advice:
- If the rice paper wrappers are tearing, try dipping them in the water for a shorter amount of time.
- If the filling is too dry, add a little more sauce.
Food safety advice:
- Make sure all ingredients are fresh and properly cooked before assembling the spring rolls.
- Wash your hands and all utensils before handling food.
Food history:
- Spring rolls originated in China and were traditionally eaten during the Spring Festival.
Flavor profiles:
- Tu spring rolls are fresh, crunchy, and flavorful, with a balance of sweet, salty, and sour flavors.
Serving suggestions:
- Serve as an appetizer or light meal.
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Region: Vietnamese