Spring rolls

I have a soft spot for appetizers, snacks, tapas, dim sum...whatever you want to call it.  And if it can be eaten with your hands, all the better.  Spring rolls make excellent party food.  Why? Because they're small, not messy to eat, can withstand hours of sitting out, are cold so heating isn't an issue, and lastly, they're super healthy so there's no added guilt that you would normally get from standing next to the chips and dip all night.





-spring roll wrappers, 16 cm...about 6.5 inches.
-cooked shrimp, well seasoned
-sliced veggies (peppers, cucumbers, radishes, carrots, scallions...etc. whatever you have, be creative!)
-some herbs, cilantro and/or basil work best

For the peanut sauce:
-1/4 cup peanut butter
-1 tbsp soy sauce
-1 tbsp rice wine vinegar/or juice of a lime
-minced garlic and ginger (opt)
-a little water for thinning out
-red pepper flakes (opt)

Putting together the rolls is the hardest, it just takes a little practice.  You want to heat a thin layer of water in a saucepan, don't let it get too hot, before it reaches a simmer.  Plunge a spring roll wrapper in for a few seconds and remove.  Unfold, start adding your fillings and roll!

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