Fresh Spring Rolls2012-07-07
- Yield : 10-12 Rolls
- Prep Time : 15m
- Cook Time : 5m
- Ready In : 20m
Total Cost: $6
To be honest, I’ve never made spring rolls before. When I was at the corner store the woman at the checkout informed us that we were buying the wrong type of noodles and she sent us on a goose chase looking for the right ones. She then gave us tips on how much filling to make. I was sure this experiment was headed for disaster.
They did take a little longer than I had hoped and rolling them took a little practice (the first ones looked more like burritos rather than the small, compact rolls you get in the restaurant), but they turned out pretty tasty. And filling. They went from a side dish to an entree after two filled me up.
Overall, despite the time it took, they were worth it in the long run and I had fun making them.
Feel free to fill them up with what you like, but this is how I did it. And definitely whip up some of the (Sorta) Spicy Peanut Sauce to dip them in. You won’t be sorry.
- Spring Roll Wrappers
- 1/2 Cup Bean Sprouts
- 1/3 Head of Cabbage, Thinly Chopped
- 1/4 Cup Green Onions, Chopped
- 1 Cup Thin Rice Noodles
- 1/4 Cup Fresh Mint, Chopped
- 2 Carrots, Grated
- 1 Lime, Squeezed
- 1 Tbsp Soy Sauce
Cook the rice noodles, drain and rinse with cold water.
Add them to a bowl with all the other ingredients (minus the wrappers), and mix thoroughly. You may want to dive in with your hands.
Drop a wrapper into warm water for 5-10 seconds, until it becomes pliable. Put onto a working surface, add a small amount of filling and roll up. I wrapped them using this technique, eventually successfully.
Whip up some (Sorta) Spicy Peanut Sauce, and enjoy!
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