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In a bowl combine shrimp, lettuce, carrots, green onions, and cilantro. Add 2 tablespoons of the peanut dipping sauce and 1 tablespoon of the rice vinegar. Toss to coat.
For the dipping sauce, in a small bowl stir together the remaining 3 tablespoons peanut sauce and 1 tablespoon rice vinegar; set aside.
Spread 1/3-1/2 cup of the filling about 1/2 inch from the bottom edge of one of the moistened spring roll wrappers. Fold the bottom edge of the wrapper over the filling. Fold in sides. Roll up. Repeat with remaining filling and spring roll wrappers. Can be done ahead, keep cool and cover with moist towel.
I have used leaf lettuce for its color, it is a little bitter so add a pinch or 2 of sugar.
Substitute crab, shredded chicken or shredded pork for the shrimp or mix them.
A few dashes of toasted sesame oil in with the lettuce gives it a brown taste (good with chicken or pork).
Grated cucumber gives it a fresh green taste. (up to 1/3 of a cup)
For a more Asian taste, add some grated ginger (a little goes a long way, I keep a piece in the freezer, it keeps for ever).
For some heat use a few drops of hot sauce, or put it in the dipping sauce.
For flavored and/or colored skins use beer, ale or wine to soak in (that was fun).
Add some very thinly slice red cabbage, if raw cabbage is to much drop it into some boiling water for a minute with a little baking soda (it gets rid of the gas factor). Drain and wash and pat dry.
Use some grated zucchini instead of cucumber for a less green and more buttery taste.
For some unknown heat, add a few of finely grated radishes.
Source: I found this on the net a few years ago but have made a lot of changes over the years.
By Scott E. from Chicago
My girls and I love this; it is a great way to use up leftover meats, etc. I will often buy coleslaw vegetables (the pre-shredded bags) for ours. Vietnamese style also calls for transparent noodles; but we are not fond of them, so leave them out.
I have also used edible flowers in them for presentation (since the wrapper is slightly transparent).
But this is a food you can sincerely use anything you like in it. (While many of the things we add would take away from the authenticity, there are so many authentic and regional variations, what does it matter?) Just note that you add small amounts of any one ingredient, or it will end up too full to roll!
We do ours salad-bar style, with the bowls of ingredients on the table. We put a bowl of warm water in the center to soften the rice paper in.
One note: the wrappers we get are not labelled as spring roll wrappers. (Although you can get soft things labelled as spring roll wrappers in the produce area.) What folks want, are the hard, translucent rice paper wrappers from the asian section. They're dry and hard, and ours look like they were dried on a basket-like surface. Ask the grocer, or try an Asian grocery if you have one accessible to you.
A nice light yet filling appetizer or snack featuring masago*. You can customize your spring roll wraps however you would like, but this is a combination I enjoy making. The amount yield varies depending how ingredients you use per spring roll. With 4 small avocados, I made 8 rolls and plenty of left over ingredients.
Prep Time: 5 minutes
*Masago is fish eggs from capelin, a small fish found throughout the Atlantic and Pacific oceans.
Schools are celebrating Nutrition the month of July. My kid's school celebrates it today and they will be having market day activity. Parents are involved in putting up a marketplace and booths where nutritious goods are being displayed for sale.
These spring rolls can be filled with any kind of fresh vegetables that you want. They are a light, healthy meal and taste great dipped in the homemade peanut sauce. This is a page about chicken spring rolls with peanut dipping sauce.
Whether fresh or deep fried, Vietnamese Spring rolls are a fantastic appetizer to enjoy before the main dish and also are a great snack for parties as well. This page contains Vietnamese spring roll recipes.