We love fresh spring rolls for just about any occasion; even serving them at this year’s socially distanced super bowl party; but they’re especially appreciated following this 2021 Chinese New Year…the year of the OX.
Regardless, these tiny bundles are delicious with shrimp or as a completely vegetarian offering; and a big hit with this super easy dipping sauce curated by chef Becky Miller from the Appleseeds Teaching Garden in Fayetteville.
MB SPRING ROLLS
SERVES: 4 TO 6 | 30 MINUTES
INGREDIENTS
8 oz. thin rice noodles
24 8-inch round rice paper rounds
2 cups soft lettuce, halved (Bibb or Red Leaf)
1 pound 16/20 size shrimp, cooked, peeled, halved lengthwise
1 red bell pepper, cut into 2 inch long matchsticks
1 medium carrot, peeled and cut into 2 inch long matchsticks
1 medium cucumber, cut into 2 inch long matchsticks
2 medium avocados, thinly sliced
½ cup fresh cilantro
½ cup fresh mint or basil
DIPPING SAUCE:
½ cup soy sauce
¼ cup rice wine vinegar
2 tbsp peanut oil (or any neutral oil)
1 tsp sesame oil
1 clove of garlic minced
1 tsp honey
¼ of a lime juiced
¼-1 tsp red pepper flakes depending on how spicy you like it
TECHNIQUE
In a pot of boiling salted water, cook the rice noodles until soft. Drain and rinse under cold water; then pat dry.
Fill a shallow dish with warm water. Working with 2 rice paper rounds at a time, dip in water, turning occasionally, until just pliable but not limp, about 20 seconds (replenish with more warm water as needed). Transfer to a cutting board.
Place a ½ lettuce leaf in the center of the two rice papers. Top with a small handful of rice noodles and a few pieces each of shrimp, bell pepper, carrot, cucumber, and avocado. Top with cilantro and mint or basil. Fold bottom of rice paper over filling, then fold in sides and roll like a burrito into a tight cylinder; cut in half if desired. Place roll, seam side down, on a platter. Repeat to make 11 more just as the first.