Thai Spring Rolls

These easy Thai Spring Rolls are bursting with flavor and nutritionally balanced- a great source of protein, healthy fats and carbohydrate. 

Spring Rolls- done

I have long been a fan of sushi, but only within the last few years did I become aware of these tasty little rolls! Im totally guilty of buying these premade at the grocery store- which can be a little pricey. A couple of years ago, I set out to make my own. There have been many botched batches, unsightly unravelled rolls, and just plain mess ups! I have narrowed down the best type of shrimp, veggies, lettuce etc and am finally ready to share my recipe!

Now you may be thinking these are too complicated for the average joe or maybe they appear to be too time consuming. I assure you, anyone can do this (though your first few rolls may not be your best- practice makes perfect!) The key is to not overstuff the wraps. I continued to make this mistake and could never understand why my rolls were never wrapped tightly like the ones in the store or at a restaurant.

There is some advance prep necessary to make the rolling process go smoothly. First, defrost shrimp and remove tails. Slice lengthwise in half so you have two thin slices of shrimp. Set aside.

Next clean a cucumber, remove skin and thinly slice into matchsticks. Next slice an avocado. Cut in half from top to bottom, then thinly slice long ways leaving you with long slices.

Spring Rolls- ingredients

Next wash lettuce, remove ribs and dry thoroughly. I have found green leaf lettuce to work best. Extra water will cause the wraps to become soggy!

Spring Rolls- lettuce

Prepare rice vermicelli according to package instructions. Drain and set aside. (Note- noodles will get sticky- this is ok)

Spring Rolls- Rice noodles

When your ingredients are all prepped, you are ready to begin rolling. First get a large bowl full of warm water- I get it hot from the kitchen sink. Have a cutting board or open space where you can lay out the wraps and assemble them.

Spring Rolls- soaking

Soak the spring roll wraps in the warm water until they start to become soft and flimsy. Remove and set on flat surface. Pat dry with a paper towel.

First layer the shrimp- I usually use 3-4 pieces per wrap. Place the cut side up.

Spring Rolls- shrimp

Next add the lettuce, followed by rice vermicelli, cucumber and avocado.

Spring Rolls- close up

To close- pull bottom of wrap towards the middle. Then pull the right side of the wrap over and roll about half way over. Pull the top of the wrap in towards the middle, and then continue rolling to the left to close. Make sure the wrapper is stuck to itself- this will assure it stays closed. It may feel wet when you finish rolling, but the wraps quickly dry.

Use up the remainder of the ingredients. This recipe will yield ~16 wraps.

Spring Rolls- done 2

I served mine with this peanut sauce- delicious!

Let us know if you give these a try!

Thai Spring Rolls
 
Prep time
Total time
 
Author:
Serves: 16 wraps
Ingredients
  • ½ head green leaf lettuce- cleaned, ribs removed
  • ½ large english cucumber
  • 1½ Avocado
  • 1 pound extra large shrimp- cooked, peeled, deveined, tail on
  • 2 cups cooked rice vermicelli- about ½ the package
  • Spring roll wrappers
Instructions
  1. Slice cucumber into matchsticks
  2. Clean and dry lettuce, remove ribs
  3. Slice avocado into thin slices
  4. Defrost shrimp, remove tails and slice in half lengthwise
  5. Prepare rice vermicelli according to package instructions.
  6. Soak spring roll wrappers in warm water until they soften.
  7. Remove to flat surface and pat dry with paper towel
  8. Layer shrimp, cut side up, 3-4 pieces
  9. Next add lettuce, rice vermicelli, slice of avocado, and two matchsticks of cucumber
  10. Close wrap, like rolling a burrito, be sure all edges are sealed so contents do not spill out.
  11. Refrigerate for 1 hour before eating.

 

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