Spring Rolls

Spring Rolls are incredibly tasty and they are perfect for hot summer days, but some of us will eat just about anything dipped in the killer peanut sauce that Whole Food makes!  For their  secret sauce and their version of spring rolls, check out the Whole Foods recipe for Vietnamese Spring Rolls and Peanut Dipping Sauce.

Ingredients for your shopping list:

Peanut Sauce

  • 2-1/2 tablespoons tamari
  • 1 teaspoon toasted sesame oil
  • 3 tablespoons water
  • 1/4 cup crunchy peanut butter
  • 3 teaspoons German mustard
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon ginger, minced
  • 2 teaspoons honey
  • 1 teaspoon crushed red chili flakes

Shrimp Spring Rolls

  • 2 ounces rice stick noodles
  • 16 pieces 21 to 25 shrimp, cooked and peeled
  • 1 cup grated carrot
  • 1 cup mung bean sprouts
  • 1 cup cucumber, peeled, seeded, and julienned
  • 6 large red leaf lettuce leaves
  • 2 large red leaf lettuce leaves, rib removed, quartered
  • 2 tablespoons mint leaves, chopped
  • 2 tablespoons cilantro, chopped
  • Spring roll wrappers

Summary:

Mix sauce in a food processor and set aside.

Prepare the rice stick noodles according to package directions (usually soaking in hot or warm water for 15 minutes).  Prepare all your other filling items, like slicing the shrimp in half and cleaning, removing the leaves from the cilantro and mint.  To make the rolls, place a large shallow bowl of hot water by your work surface and soften a rice paper round  in the hot water for 15-30 seconds.  Remove the floppy rice round from water and smooth out flat on working surface.  Place filling ingredients in a strip across the center of the circle.  Fold in sided of circle to almost meet in the center of the filling strip.  Fold up the bottom of the rice round  up, over, and across the filling strip, then tuck the curved edge of the paper under the filling like you are tucking a blanket under a baby.  Carefully begin rolling the filled paper center towards the top edge of the rice round.  The stickiness of the wet rice paper will hold the roll together.  Dip in sauce and eat immediately!

Note: Spring Rolls do not store well.  They begin to stiffen and when the rice paper becomes stiff, the flavor becomes bland.

 

See Also: Shrimp Lettuce Wraps by Whole Foods with a light dipping sauce (no peanuts in sauce)