Fresh Spring Rolls

Ruby and I love fresh spring rolls. They are perfect for lunch or dinner and also for entertaining. Kids and company love them because you get to make your own. We had them tonight for dinner so I had to blog "fresh spring rolls". So super yumidy!

The thing about fresh spring rolls, also called Thai basil rolls, is that most vegetables will work in them. So light, so fresh, so refreshing.

Fresh Spring Rolls
*Note A*
1 package large dried rice wrappers (also called "rice paper") *Note B*
fresh sweet basil, roughly chopped if leaves are large *Note C*

~Your choice of veggies- any combination- usually at least three but the more the better- for example, cabbage, cucumber, carrot OR spring greens, red pepper, avocado, cucumber~

cucumber, sliced into matchstick-like pieces
carrot, grated
fresh bean sprouts
spring greens
lettuce
napa (chinese) cabbage, chopped
avocado, sliced
red bell pepper, sliced thin
green onion, sliced into strips
snow peas

Directions:

Place all the cut veggies on a platter, cutting board, or cookie sheet for easy access. Soak one rice wrapper in bowl of warm water until soft. Place wrapper on plate add choice of veggies and herb(s) into the center. Fold each end over and roll- like making a burrito. Serve with dipping sauce. *Note D*

If you have never made fresh spring rolls this is a good step by step guide with pictures.


Note A: The rice wrappers keeps for a long time, so just make the amount you will eat.

Note B: Rice Wrappers The rice wrappers are becoming increasingly easy to find at your local grocer and megamart; however, Asian food stores would be a sure bet. Here is a picture of what you are looking for- Banh Trang Spring Roll Wrappers.

Note C: Herbs The herb component is essential for me personally. The herbs I have tried and enjoyed on fresh spring rolls are sweet basil, thai basil, mint, and cilantro.


Note D: Dipping Sauces My favorite dipping sauces are peanut ones.
The basic thai peanut sauce recipe is 1 part natural style peanut butter (no sugar), 1 part hoisin sauce, 1 part water. I got the recipe from an Asian grocer when I tried to buy peanut sauce in a jar- he told me "That no good. Make your own." I recently found this San J Thai Peanut Sauce pictured here and love it as well.

The other dipping sauce is a soy vinegar sauce. Take 1 part soy sauce or Braggs, 1 part rice vinegar, thinly sliced green onion. Add a little water if too salty to your taste. For a spicy option, I add a bit of thai red curry paste. A few drops of sesame oil are really good as well. (This is the basic recipe I use as an Asian inspired salad dressing.)

TTT: The Trevor Test - Trevor likes them if there is a meat additive (shrimp, crab, etc.) and he leaves out the herbs (he doesn't know what he is missing) but he does add and eat the veggies- amazing!