Whether you call them spring rolls or summer rolls, these little vegetable-filled rice paper wraps are perfect for hot summer days. Make them as appetizers, for snacking or as a side dish to grilled seafood, chicken or meat. It’s a fun way to get more fresh vegetables into your diet. Make them yourself, or have everyone build their own.
Learning to Make Spring Rolls
It was a chef from Singapore who taught me to make spring rolls. The months I spent delving into Asian cooking with him were a blast. Digging through an old notebook, I came across my notes for spring rolls. They are fresh, cool, and brightly colored from all of the crunchy raw veggies and herbs.
When I found brown rice spring roll wrappers at the store, I knew I had to make some. They do look a little different that the traditional white rice spring roll wrappers because of their color. Use what you can find. The brown rice wrappers are pretty new to the market. Find spring roll wrappers in the Asian section of grocery stores and in Asian markets.
You may feel like you are all thumbs when rolling your first spring rolls, but don’t give up. They are kind of sticky. You will get the hang of it. If you mess up the first ones, dump out the filling and start over with a new wrapper. If your wrap tears, wrap it in a second rice paper. They are fun to make and delicious to eat.
Dip the wrappers in warm water briefly, just a few seconds to soften them. Place wrapper on a cutting board. Working quickly, layer herbs and vegetables on the 1/3 closest to you, and start to roll. The wrapper will be sticky. Work with it. Roll part of the way, fold sides in like you are rolling a burrito, then finish the roll.
What to Include, or Not
For this recipe, I used a non-traditional combination of carrots, red bell pepper, kale sprouts, zucchini, red lettuce leaves, fresh herbs (mint, basil, cilantro), and red cabbage. Many traditional recipes add small shrimp and rice vermicelli (bean thread) noodles. You can add small bites of whatever meat or seafood you like to vary the flavors, or keep them vegetarian. For the sprouts, see what your produce section offers. Micro-greens would work too. That is part of the fun of spring rolls – playing with a variety of ingredients.
For a creamy dipping sauce, whisk together Chinese Hoisin with sesame oil, tamari, lime juice, almond butter, garlic, ginger and rice vinegar.
Tools to Speed Prep Time There are a couple of inexpensive tools that make prepping your vegetables much faster. A julienne peeler and a mandoline slicer. Once you use these tools you will find many more things to do with them as you cook. I used the julienne peeler to cut the carrots and zucchini, and the handheld mandoline slicer to shred the cabbage. You can do this with a sharp knife, but it’s faster and easier with the tools. Find them at local cooking supply stores or online. I’ve included links.