Fresh Homemade Spring Rolls
Learn how to make fresh spring rolls at home!
Fresh Spring Rolls
1 package mung bean vermicelli noodles (or rice vermicelli)
Rice wrappers quickly immersed in cold water
½ cup coarsely chopped Thai basil leaves
½ cup coarsely chopped cilantro
½ cup coarsely chopped mint
1-2 each of seasonally available veggies and fruits: rainbow carrots, avocado, cucumbers, bell peppers, snap peas, green apples, purple cabbage, radishes, all cut into thin strips
8-10 romaine lettuce leaves, shredded or chopped
Extras: toasted black sesame seeds, edible flowers, like broccoli flowers, borage, or calendula
Cut veggies into thin strips
To cook noodles bring a pot of water to a boil.
Add noodles to boiling water and cook for 2-3 minutes, until soft.
Fill a bowl or a large rimmed plate with room temperature water and dip the rice wrappers quickly in water, one at a time and not for too long, otherwise they break and will be soggy).
Put wrappers on a plate and fill with noodles, Thai basil, cilantro, mint, colorful veggie, lettuce, and black sesame seeds. Note: the ingredients you put down first on your wrapper will be the most visible. I like putting flowers and black sesames first, but if I don't have those, I'll place my colorful veggies down first.
Carefully roll up like a burrito by taking the side of the wrapper that's closest to you and lifting it slowly off the plate and over the ingredients in the center. Hold on the the roll while you fold one side in at a time. The wrapper should stick to itself. Once you've folded in both sides, roll away from you towards the edge of the plate so that the rest of the spring roll sticks to itself and rolls right off of the plate. The rice wrapper will stick to the plate, so it’s important to go slowly. (You can watch me demonstrate this in the video)
Dipping Sauce Recipes
For a nut free dipping sauce try this Tahini based recipe:
½ cup Tahini (sesame seed paste)
3 tablespoons rice vinegar
2 tablespoons lime juice
3 tablespoons tamari or soy sauce
3 tablespoons toasted sesame oil
1 clove of grated garlic
1 inch of grated fresh ginger
1-2 tablespoons of honey
¼ cup warm water to thin out dipping sauce
Directions: Place all ingredients into a bowl and use a whisk to combine. Taste before serving, if it tastes too bitter, add a little more honey. If it’s too sour, add a little more tamari or soy sauce.
**Helpful Honey Tip: Alternate measuring your sesame oil and honey with the same measuring spoon. E.g. 1 T sesame oil, 1 T honey, 1 T sesame oil, 1 T honey. When you do this, the honey will slide right off your spoon!
For a more traditional dipping sauce try this peanut butter based recipe:
⅓ cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons tamari or soy sauce
2 tablespoons honey or maple syrup
1 tablespoons toasted sesame oil
2 tablespoons lime juice
2 cloves garlic, pressed or minced
1 inch grated fresh ginger
2 to 3 tablespoons water, as needed
Optional: Sambal chili paste or Sriracha for extra spice
Directions: In a small bowl, whisk together the peanut butter, rice vinegar, tamari or soy sauce, honey, sesame oil, lime juice, garlic, and ginger. Whisk in 2 to 3 tablespoons room temp. water, to make a super creamy but dip-able sauce.
I hope you enjoy making and eating these fresh spring rolls as much as I do!