I love spring rolls - they're just so light and fresh-tasting! They're great for appetizers or even as a main dish. They travel well, so they're great for lunch at work!
Even though it looks like they take lots of ingredients and seem tough to make, they're really not!
I'll go through a simple how to. If you just want the recipe and ingredients, scroll down!
First, decide what you want inside your spring rolls. Then gather those ingredients.
Then you can whisk together your spring roll dipping sauce ingredients: ½ cup each of Honey Teriyaki Sauce, chicken broth (I used canned) and rice vinegar. Chill the sauce in the refrigerator until you're ready to serve.
Now for the center of my spring rolls. I like to use rice sticks (rice vermicelli and rice noodles also work well). You can find them in the Asian section of the grocery store. Cook them as the package directs while you chop the rest of your ingredients. I used about 1/3 of the package for this batch.
Next, gather all the ingredients in front of you like I did here. That way assembly is quick - just grab and wrap.
The most intimidating part is probably the wrappers.
Where do you find 'em?
How do you make 'em?
Spring roll wrappers are about the size of a medium/large tortilla. They're made of rice and are very thin, clear and brittle when you purchase them. I've found these in the produce section or in the Asian section of the grocery store.
To get started, simply submerge one in a bowl of hot water (not boiling hot - just from the tap).
Hold it under the water for a few seconds, until it starts to soften.
Gently remove the wrapper from the water and place it on a clean work surface. I like to use a cutting board.
Start adding your fillings. There aren't exact measurements for this part. You're going to make 6-8 rolls so keep that in mind as you divide up the ingredients. As you work, keep all your ingredients on the back half of the wrapper. Start with rice noodles and lettuce.
Next add a few sticks of carrot and mango, a sprig of each of mint and cilantro, and finish it off with 3 or 4 shrimp.
Remember - your ingredients should only be on one side of the wrapper, like this:
Now, we start rolling! Gently lift the wrapper edge closest to you and cover the ingredients.
Your center ingredients will want to spread out and push forward, but try to keep everything tightly together.
Continue to roll the wrapper forward. When you're about halfway, gently tuck the left and right sides of the wrapper in. This helps keep all of your ingredients tucked tightly inside.
Then, just finish rolling forward! Repeat for each roll.
I like to slice mine in half. It looks pretty! Serve each roll with a small dish of the Honey Teriyaki dipping sauce you made at the beginning - DELISH!
And there you have it! Simple Honey Teriyaki Spring Rolls - a light, flavorful dish!