spring Rolls

by Bella Black

Every year I’m pretty predictable with my food choices. In the hottest parts of the summer I make BLT’s almost every day with fresh, juicy tomatoes. But in the beginning and end of the growing seasons, the food I’m picking goes perfectly in spring rolls. I always say, spring veggies are for spring rolls. What I like about these rolls is that you can use any combination of fresh or cooked veggies and proteins so that you can really enjoy these year round. Rice paper wrappers are a great pantry staple, and anything that you’d put into a fresh salad can get wrapped up for a nice on-the-go meal. I’m not going to go too wild with measurements, but more-so give some inspiration of what I like to put into mine. Keep reading for spring roll ingredient inspiration, tips on how to roll, and some sauce recipes.

AROMATICS

I think spring rolls taste the best when they have a pungent herb component. I usually pick two or three of these to give the fresh spring rolls a nice fresh pop of flavor.

⛧ cilantro

⛧ basil

⛧ spring onion

⛧ mint

⛧edible flowers

Whatever soft fresh herbs you have can work well. If you keep the leaves whole then you can arrange them so they will peak through the rice paper wrapper, creating a beautiful stained glass type of look. I usually like to add my herbs to the wrapper first, so that they are the most visible on the outside of the spring roll.

CRUNCHY VEGETABLES

A major component of these spring rolls is a crunchy vegetable. I’ll add two or three of these to add a crunchy texture to the rolls.

⛧ carrots

⛧ cucumbers

⛧ radishes

⛧ bean sprouts

⛧ cabbage strips

⛧ green beans/ snap peas

You can really let your imagination run wild when figuring out your fillings. I’ve even made these with mangos and strawberries. Just like how you might put fruit on a salad, you can totally add fruit into these spring rolls. Cut your ingredients into long strips if possible, so that they’ll fit nicely into your rectangular shaped rolls.

BULK IT UP

In addition to the crunchy vegetables, I like to add something to really bulk up the volume of these rolls. This also helps the rolls to be easier to roll. If I’m looking for a lighter meal, I bulk up my rolls with the leafy green options. If I want a meal that’s a bit more filling I’ll use a starchier options. Usually I just choose one of these to add to the rolls.

⛧ lettuce

⛧ kale

⛧ chard

⛧ collards

⛧ spinach

⛧ cooked rice

⛧ cooked rice noodles

If you’re using a leafy option, you can keep the leaves whole and just fold/bunch them up as you add them. With rice or rice noodles you’re looking for about 1/4 cup per roll.

PROTEIN

The protein component is totally optional, and there are plenty of times I make these without any protein at all. My favorite is marinated and sliced tofu, but if you’re a meat-eater you can go that route as well. Just make sure whatever ingredient you use is cooked, chilled and sliced ahead of time. Back in the day I used to make these with shrimp, sliced down the back so that they’re nice and thin. If you keep them meat-free, they’re still just as satisfying and filling, especially if you’re using a heavier sauce.

READY, SET, ROLL!

Once you decide on your ingredients you have to get your mise en place all ready to go. “Mise en place” means that everything is set up and in its place. There are plenty of recipes where you can prep as you go, but with this you want all of your components to be washed, sliced and in their own little bowls so that you can easily assemble your rolls. You also want to have a big bowl of hot water ready at your assembly station- you’ll dip your rice paper wraps in here to soften them up.

Step 1: Dip your rice paper wrap in hot water until it starts to soften. It will continue to hydrate as you fill and roll so there’s no need to leave it in the water too long. You just want it soft enough to fold.

Step 2: Lay your softened wrapper out and layer your ingredients into the center horizontally. Whatever you add first is going to be visible, so usually I put my whole leaves of herbs/flowers or sliced protein.

Step 3: Next add your crunchy vegetables followed by your bulky ingredients. If you’re using lettuce just fold it onto itself into a little packet so that it fits over your other ingredients in a rectangle shape.

Step 4: fold the sides of the wrapper (so like 3 & 9 o’clock) up onto the sides of your filling. Crunch everything down so that it’s compact and fold up the bottom of your wrapper (6 o’clock) over all of your filling. Roll everything up just like you would a burrito or wrap.

OH SO SAUCY

Honestly, sometimes I make these just to have a vessel for a yummy sauce. There are two options that I like and it really depends on my mood. One is a tangy and clear vinegar sauce the other is a creamy and nutty “peanut” sauce. I put peanut in quotes because we keep our house peanut free (our nephew has an allergy and we like to just keep things safe). Usually I make this sauce with sun butter and it’s just as good as peanut butter. Here are two quick sauce recipes that go super well with these rolls.

Vinegar Sauce

1/4 cup rice vinegar

2 Tbsp sugar

2 Tbsp warm water

1 clove garlic minced

1 hot chili sliced

1 scallion sliced

Combine all your ingredients in a bowl and whisk to dissolve sugar. That’s it!

“Peanut Sauce”

1/4 cup creamy sun butter (almond and peanut work too!)

1 Tbsp soy sauce

1 Tbsp maple syrup

1 tsp lime juice

hot water (amount depends on how thin/thick you like your sauce)

Combine all your ingredients and add hot water to thin the sauce out to whatever consistency you prefer.

Sriracha, sambal or any other spicy condiment can be added to taste. I prefer my sauce to be spicy.