My daughters and I are absolutely obsessed with spring rolls. Every time we find ourselves anywhere that serves Asian food, we quickly scan the menu looking for them. Spring rolls are basically the egg roll’s chewier, healthier, gluten-free cousin. They are made with rice paper instead of a wonton wrapper and they are delicious as-is. No frying required. A few years ago, I saw a local chef demonstrate how to make a spring roll and it looked SO EASY. But still, I hesitated. When I saw the hard, circular rice paper, it was difficult to visualize how that could quickly get soft and pliable and easy to roll.
I have to confess that I have had a package of rice paper wrappers in my pantry for well over a month now. I finally pulled them out yesterday and committed to giving homemade spring rolls a try. It was even easier than I was promised. I found my rice paper at my local health food store but it was not at my local grocery store so be warned that you might have to look around a bit before you find it. But it’s worth it, I promise …
Spring rolls are like a super simple salad wrapped up in a neat, edible package. Instead of dressing, you have dipping sauces. Seriously fun. This is family friendly but would be equally delicious at a ladies lunch. We filled ours with a variety of veggies – some from our garden, some from the grocery store. I’m not a tofu person but I wanted something a little bit filling in the middle so we sliced up an avocado! Perfect. You can fill your spring rolls with just about anything you like … shrimp? tofu? roasted veggies? All good.
Give this a try! You will love it.
Check out the recipe …
[yumprint-recipe id=’21’]
