Fresh Spring Rolls
Beat Summer Heat with a Handheld Treat
Recipe + Photos contributed by Joanna Meyer
By the time August rolls around, even the most die-hard amateur chefs among us can get a little queasy at the thought of adding heat to their home by turning on the stove. What’s the solution? We think Joanna Meyer of Baked By Joanna nails it with her cool, crisp recipe for veggie-loaded, Vietnamese-style rice paper rolls that require no heat at all (or minimal cooking times for some ingredients; if using rice noodles, whole shrimp or boiled eggs, these will need only a few seconds to a few minutes of dunking in hot water, and this can easily be prepped ahead of time). Like a neatly wrapped little salad you can hold in your hand, these rolls are sure to be the star of kids’ lunchboxes, grownup cocktail parties, or simple family dinner time. To fancy things up a bit, try a spicy, sweet, or savory dipping sauce. Joanna says, “we enjoy our Fresh Spring Rolls with a combination of hoisin sauce and Sriracha sauce…about four parts hoisin to one part Sriracha. Depending your tolerance to spicy sauces, you can make adjustments by reducing or adding more Sriracha.”
Whether dipped or eaten straight, one thing’s for sure: they may be known as “spring” rolls, but these little darlings are easily the perfect summer treat!
- 12 sheets rice paper
- 6 romaine lettuce leaves, cut in half along the width to make 12 pieces
- 24 mint leaves
- 24 sprigs cilantro, bottom stems removed leaving the end with the leaves only
- ¼ cucumber, thinly sliced lengthwise
- ½ pkg thin rice noodles, prepared according to the package instructions
- 6 boiled eggs, quartered
- 36 medium shrimp, cooked, peeled and deveined
- Take one sheet of rice paper and rinse under a running tap on both sides. Place the rice paper on a flat surface and begin building your Spring Roll by adding romaine, 2 mint leaves, 2 mint sprigs, 1 cucumber, a small portion of rice noodles, 2 boiled egg quarters and 3 shrimp to one end of the rice paper. Also, use the herb quantities as a suggestion, not a must. I always add more because I love cilantro and mint.
- At this point, the rice paper will be pliable and you can roll the mix like you would a burrito. Be gentle, so as not to tear the rice paper.
- Repeat the process with the remaining ingredients, until all 12 Spring Rolls are made.
- These are best prepared and eaten the same day, but can be stored in the refrigerator if needed. If storing, place plastic wrap between the layers so the rolls do not stick together. I’d recommend no longer than one overnight stay in the fridge though because the rice paper can get tough.