Spring Roll Recipe
Originating from East Asia, spring rolls have become a beloved dish worldwide for their crunchy exterior and flavorful fillings.
Equipment
- Cutting board
- Knife
- Plate or shallow dish for soaking rice paper
- Damp cloth or paper towels
- Pan or skillet for cooking filling (if using)
- Serving platter
- Large bowl
Ingredients
- Rice paper wrappers
- Shredded cabbage
- Carrots, julienned
- Bean sprouts
- Cooked vermicelli noodles
- Cooked shrimp or chicken (optional)
- Fresh herbs (such as mint, cilantro, and Thai basil)
- Dipping sauce (like sweet chili sauce or peanut sauce)
Instructions
- Prepare the Filling:In a large bowl, combine shredded cabbage, julienned carrots, bean sprouts, cooked vermicelli noodles, and any optional protein like shrimp or chicken.
- Toss the mixture until well combined.
- Soften the Rice Paper:Fill a shallow dish or plate with warm water.
- Dip one rice paper wrapper into the water, ensuring it is fully submerged for about 5-10 seconds until it becomes pliable.
- Carefully remove and place it on a clean, damp cloth or paper towel.
- Assemble the Spring Rolls:Arrange a small portion of the filling mixture onto the bottom third of the softened rice paper.
- Add a few fresh herb leaves on top of the filling for added flavor.
- Fold the bottom of the rice paper over the filling, then fold in the sides, and roll tightly to enclose the filling completely.
- Repeat and Serve:Repeat the process with the remaining rice paper wrappers and filling.
- Arrange the spring rolls on a serving platter and serve with your favorite dipping sauce.