Wednesday, March 23, 2011

Fresh Spring Rolls


We are having a lovely week with friends of ours from our neighborhood back in Cambridge. Charles, Swee Peck and Kiri have come to visit us for the week, so things are busy here for us, from toddlers playing together to sightseeing around the Black Hills.  One thing that we enjoyed when we were neighbors was Sunday evening get togethers with these friends and our other neighbors, Dan and Tonia. One evening Swee Peck brought us Fresh Spring Rolls and we've been wanting more ever since. Well, she brought all the necessary ingredients in her suitcase and we spent yesterday afternoon making a feast for dinner. These are really incredible and I am so happy to know how to make them now and very happy to have this blog so that I have some photos to go with these instructions. Swee Peck got this recipe from her Thai friends, Pat and Cherry. Give them a try - they are incredible!

Pat and Cherry's Fresh Spring Rolls

Fresh Spring Roll Ingredients
  • Spring roll skin (made from rice - Vietnamese or Thai)
  • Boiled chicken and/or prawns, torn into small shreds and marinated with soy sauce (optional: salt, sugar and white pepper)
  • Slivered strips of lettuce and carrots, chopped green onions, cilantro, preserved cabbage, bean sprouts, and thinly sliced kaffir lime leaves (optional: chili and garlic - omit garlic if dipping sauce has a lot of garlic). Any other vegetables can be substituted or added, such as shredded cabbage instead of lettuce. The Vietnamese like to add mint leaves.
  • Rice vermicelli (or any kind of noodles you like), boiled 1 minute in hot water with salt (or follow package directions) and then rinsed in cold and rained. Cut to make shorter.
Instructions: Set one spring roll skin into warm water for 2 minutes, flatten as it starts to roll. Place skin on a plate and then add all ingredients, placing about 6-7 slices of lime leaves along the top off all the ingredients. Roll it up like a burrito and place the prawns along the roll at the end, so they show through. May roll it again with another skin.

{lime leaves on a wet paper towel during the building process}

Dipping Sauce Ingredients
  • 1/2 cup sugar
  • 1/4 cup vinegar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon corn starch dissolved in water
  • 1 teaspoon soy sauce
  • 1/2-1 clove chopped garlic, green onions, cilantro
  • 1 teaspoon preserved cabbage
  • 2-3 teaspoons crushed, roasted peanuts
  • Chili (optional)
Instructions: Boil water, sugar, vinegar, salt, corn starch and soy sauce for 3-5 minutes, stirring constantly. Add chopped ingredients to sauce.  This sauce is enough for about 8 rolls. When we made it, we multiplied it 4 times.
I'm sure they might go quicker for you, as we had these two little "helpers" under foot!

3 comments:

  1. ohhhh that looks so good. I am going to have to try this. So I assume you won't make it tonight to the Green Bean. Darn. But I know you are having a blast with your friends. Too bad we don't have the warmer weather. Mariah

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  2. i think i may attempt to make these this weekend. thanks for sharing! hope you + the family are well.

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  3. Love the spring roll!

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