Fresh Spring Rolls
Makes 8 large spring rolls, or 16 appetizer-size half-rolls
2 English cucumbers
2 - 6 carrots, depending on size (you want the amount of carrots to roughly equal the cucumbers)
1/2 avocado, cut into small strips
4 - 8 large shrimp (optional)
16 Spring Roll Skins/rice paper rolls (located in the Asian section of your market, we use the Banh Trang brand)
Sweet chili sauce for dipping (our favorite is Maggi Taste of Asia's Sweet Chili Sauce)
Cook then fillet shrimp if using. Use a julienne peeler to julienne the carrots and cucumbers, being careful not to include the inside seeded section of the cucumber (it is too moist & soft so will make your rolls soggy). Remove excess water from julienned vegetables by either/both spreading them on or blotting them with paper/cloth towels.
Place very warm water in a large bowl. Place 2 skins in water until it is soft. Remove 1 skin from water, place on cloth towel, place a very small handful of carrot/cucumber mixture in middle of roll. Place avocado then 2 - 4 strips of shrimp on roll. Turn over left & right edges of roll then, beginning on one end, roll into wrap (use enough pressure when rolling to remove air & form tight roll). Grab 2nd skin out of warm water and wrap a 2nd layer of skin over your roll. (I have found that wrapping with a 2nd skin keeps the Spring Rolls from falling apart, but you can experiment.)
Use a wet scalloped knife to slice rolls in half. Serve with dipping sauce.
We often enjoy these spring rolls as part of an Asian-inspired dinner, with edamame as an appetizer, a green salad with ginger dressing, and even a chicken-veggie stir-fry.
2 English cucumbers
2 - 6 carrots, depending on size (you want the amount of carrots to roughly equal the cucumbers)
1/2 avocado, cut into small strips
4 - 8 large shrimp (optional)
16 Spring Roll Skins/rice paper rolls (located in the Asian section of your market, we use the Banh Trang brand)
Sweet chili sauce for dipping (our favorite is Maggi Taste of Asia's Sweet Chili Sauce)
Cook then fillet shrimp if using. Use a julienne peeler to julienne the carrots and cucumbers, being careful not to include the inside seeded section of the cucumber (it is too moist & soft so will make your rolls soggy). Remove excess water from julienned vegetables by either/both spreading them on or blotting them with paper/cloth towels.
Place very warm water in a large bowl. Place 2 skins in water until it is soft. Remove 1 skin from water, place on cloth towel, place a very small handful of carrot/cucumber mixture in middle of roll. Place avocado then 2 - 4 strips of shrimp on roll. Turn over left & right edges of roll then, beginning on one end, roll into wrap (use enough pressure when rolling to remove air & form tight roll). Grab 2nd skin out of warm water and wrap a 2nd layer of skin over your roll. (I have found that wrapping with a 2nd skin keeps the Spring Rolls from falling apart, but you can experiment.)
Use a wet scalloped knife to slice rolls in half. Serve with dipping sauce.
We often enjoy these spring rolls as part of an Asian-inspired dinner, with edamame as an appetizer, a green salad with ginger dressing, and even a chicken-veggie stir-fry.
