Spring Rolls Recipe

Rice paper wrappers: These are thin, translucent sheets made from rice flour, used to encase the filling of the spring rolls.

Shredded carrots: Fresh, crisp carrots that add a sweet crunch to the rolls.

Shredded cabbage: Provides a crunchy texture and mild flavor, balancing the other ingredients.

Sliced cooked shrimp: Adds a savory and slightly sweet protein element to the rolls.

Mint: A fresh herb that adds a cool, refreshing taste.

Basil: Offers a sweet, aromatic flavor that complements the other ingredients.

Cilantro: Adds a bright, citrusy note to the rolls.

When working with rice paper wrappers, it's essential to avoid over-soaking them. Dip each wrapper in warm water for just about 5 seconds. They might still feel slightly firm when you take them out, but they will continue to soften as you work. Over-soaking can lead to tearing, making it difficult to roll your spring rolls tightly. Additionally, ensure your filling ingredients are well-prepared and dry to prevent the wrappers from becoming too soggy.

• rice paper wrappers - Substitute with collard green leaves: Collard green leaves are sturdy and pliable, making them a great alternative for wrapping fillings while being naturally gluten-free.

• shredded carrots - Substitute with shredded zucchini: Zucchini provides a similar texture and moisture content, adding a fresh taste to the rolls.

• shredded cabbage - Substitute with shredded lettuce: Lettuce offers a lighter, crisp texture and can be used raw, similar to cabbage.

• cooked shrimp - Substitute with grilled tofu: Grilled tofu is a great plant-based protein that absorbs flavors well and provides a similar texture to shrimp.

• mint, basil, cilantro fresh herbs - Substitute with parsley, dill, tarragon: These herbs offer a fresh, aromatic flavor profile that complements the other ingredients in the rolls.

• Preheat your oven to 350°F (175°C). Place the spring rolls on a baking sheet lined with parchment paper. Lightly brush or spray them with a bit of olive oil to help them crisp up. Bake for about 10 minutes, flipping halfway through, until they're heated through and slightly crispy.

• Use a skillet over medium heat. Add a small amount of vegetable oil to the pan. Once hot, place the spring rolls in the skillet. Cook for about 2-3 minutes on each side, until they are warmed through and the wrappers are crispy.

• For a quick method, use a microwave. Place the spring rolls on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for about 30-45 seconds. This method is less ideal for crispiness but works in a pinch.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the spring rolls in a single layer in the basket. Air fry for about 5-7 minutes, shaking the basket halfway through, until they are heated and crispy.

• Steam them for a softer texture. Fill a pot with a small amount of water and bring it to a simmer. Place the spring rolls in a steamer basket over the simmering water. Cover and steam for about 5 minutes until heated through.

• Cutting board: A flat surface where you can lay the softened rice paper wrapper and assemble the spring rolls.

• Knife: Essential for slicing and preparing ingredients like carrots, cabbage, and herbs.

• Large bowl: Used to hold warm water for softening the rice paper wrappers.

• Measuring cups: Helpful for accurately measuring the shredded carrots, cabbage, and herbs.

• Tongs: Useful for dipping the rice paper wrappers into the warm water without tearing them.

• Serving platter: A nice way to present the finished spring rolls for serving.

Prepare ingredients in advance: Chop and shred all vegetables and herbs ahead of time. Store them in airtight containers in the fridge.

Use pre-cooked shrimp: Buy pre-cooked shrimp to skip the cooking step. Just slice them in half and they’re ready to go.

Organize your workspace: Arrange all your ingredients and tools within easy reach to streamline the assembly process.

Soften multiple wrappers at once: Dip several rice paper wrappers in warm water simultaneously to save time.

Batch roll: Roll multiple spring rolls at once by setting up an assembly line with all your prepared ingredients.