I love spring rolls, fresh and light. A great idea for a light and nutritious lunch. How difficult is it to make them from scratch? Today I decided to test it out!
– It’s not difficult at all, but a bit time consuming if you need to prep everything at the same time. Next time I will use rotisserie chicken leftovers.
– Kiddos liked the rolls…but not the sauce. 😯 I fell in love with the sauce instead.
– It’s a great idea for a picnic or day at the beach or for a party.
– the size I made is too big for little mouths. (comment from my little one). Noted. Next time I will use the smaller rice paper wraps and put way less filling in each one. Half.
What’s your favorite spring roll recipe? Share with me!
INGREDIENTS:
12 rice papers wraps (from the store). You need to soak them in lukewarm water for 5 seconds.
18 large shrimp, peeled and deveined. You will use 1.5 shrimp for each roll.
1 leaf of iceberg lettuce for each roll. I used 1/2 head.
1 large carrot, sliced in thin sticks
2 medium persian cucumber, sliced in thin sticks
6 rolls rice vermicelli
SAUCE:
1/4 cup salted peanut butter
1 tbsp low sodium soy sauce
1 tbsp rice vinegar
1 tbsp honey
3 tbsp water
Enjoy!
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