Today’s adventure … Spring rolls! I was grocery shopping when I saw some brown rice spring roll wrappers and I thought, “Oooo those sound good, but I’ve never made spring rolls before.” So I looked into a few different recipes and all they require are some warm water and a knife for chopping… And I definitely can do that in my closet! So I spent the morning at the farmers market, grocery store and local Asian market gathering some delicious veggies and necessary ingredients.
I already had some sliced cucumbers, which I just sliced again into little sticks.
I thinly sliced a few pieces of my personal sized red cabbage. So cute!
Then gathered my herbs, butter lettuce and already shredded carrots.
The Vermincelli noodles instructed soaking them in water for 3-5 mins. It didn’t specify warm or cold water. I chose cold, but next time I would probably chose warm. After their soak they still were a tiny bit crunchy.
The rice papers only need a quick but thorough dip in warm water. I used the biggest bowl I had but would recommend a bigger one if you have it, but it doesn’t need to be very deep.
After its quick dip, I spread the paper on my cutting board and started stuffing.
I mixed up what I put in each one, little of this little of that. My mind immediately started racing with all the possibilities and all the weird and crazy things I could try next time.
I think the white rice paper likely looks a little prettier, but these will still be just as yummy.
To accompany these I decided to whip up a peanut dipping sauce.
1/4 cup peanut butter
1/2 lime juiced
3 tbsp soy sauce
1/4 cup warm water
Hot sauce to taste
I melted some peanut butter until it was runny.
Added half a lime… Which felt very weird.
A decent amount of soy sauce… Which felt even weirder.
Finally a few drops of hot sauce to add a little kick. 😀
Now to taste!!
So delightful! The sauce really seals the deal. I’m so happy these worked. I was quite nervous.