Eat Healthy With Asian Spring Rolls

Spring is in full swing, and good news for culinary enthusiasts and anyone who loves to eat—springtime foods are back in season!  One of those seasonal foods is the spring roll, a popular appetizer in many Asian countries.  Spring rolls are prepared differently depending on the country of origin, and can be fried or fresh and filled with any combination of vegetables, meat, and seafood.

To celebrate the springtime, we’d like to share this tasty version of the popular Vietnamese spring roll, bursting with fresh and healthy ingredients.  This roll is larger than a fried spring roll or egg roll, and its flavor relies on refreshing herbs enhanced by a zesty dipping sauce.  Whatever you do, don’t let this recipe intimidate you!  Spring rolls make a quick and simple snack once you learn how to work with the rice wrappers, and the learning curve is easy.  Just start out gently and you’ll be wrapping like a pro in no time!

ASIAN SPRING ROLLS

INGREDIENTS:

SPRING ROLLS:

2 oz rice vermicelli, prepared al dente

8 rice wrappers, 8.5-inches across

8 large shrimp, cooked, peeled, deveined, and sliced in half with Kyocera’s chef’s knife

1 1/2 tbsp fresh basil

3 tbsp fresh mint

3 tbsp cilantro

2 lettuce leaves, shredded

DIPPING SAUCE:

4 tsp fish sauce

1/4 cup water

2 tbsp lime juice

1 garlic clove, minced with Kyocera’s Santoku knife

2 tbsp sugar

1/2 tsp chili-garlic sauce

DIRECTIONS:

Chop herbs with Kyocera’s Santoku knife and set aside.

Working one wrapper at a time, soften one rice wrapper by quickly dipping it in a bowl of warm water and then spreading it out flat.  Across the center of the wrapper, arrange two shrimp halves, a handful of vermicelli, basil, mint, cilantro, and lettuce.  Leave about two inches of wrapper clean of ingredients on both sides.

To fold, wrap the 2-inch sides inward.  Starting at the lettuce end, tightly roll the wrapper up.  Repeat steps until all wrappers are filled.

To prepare the dipping sauce, mix all sauce ingredients and serve.



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