Fresh Spring Rolls
Makes 8 large spring rolls, or 16 appetizer-size half-rolls
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.
