Fresh Spring Rolls

Fresh Spring Rolls Recipe with Carrots, Napa Cabbage, and Bean Thread Noodles

Region / culture: Italy, Thailand | Preparation time: 30 minutes | Cooking time: 0 minutes | Servings: 4 |

Vegetarian diet

Introduction

Fresh spring rolls are a delicious and healthy appetizer or light meal that is perfect for warm weather. These rolls are filled with a colorful assortment of vegetables, noodles, and herbs, all wrapped in a delicate rice paper wrapper. They are typically served with a flavorful dipping sauce that adds an extra layer of taste to the dish.

History

Fresh spring rolls, also known as summer rolls, originated in Vietnam and are a popular dish in Southeast Asian cuisine. They are often served as a refreshing snack or appetizer during the hot summer months. The rolls are traditionally filled with a combination of fresh vegetables, herbs, and sometimes shrimp or pork, all wrapped in a thin rice paper wrapper.

Ingredients

2 large carrots, julienned
2 - 3 julienned green onions
0.5 sweet red pepper, julienned
0.33 cup thinly sliced napa cabbage
1 tbsp olive oil
0.25 cup minced fresh cilantro (or to taste)
0.25 tsp fresh ground black pepper
1 pinch sea salt
1 (3 oz (85 g)) package dried bean thread noodles
16 rice paper, rounds softened (8 inches, see note)
0.13 cup slivered fresh thai basil or mint

Sauce

1 tbsp reduced sodium soy sauce
1 tsp dark sesame oil or 0.25 cup soy sauce
2 tbsp rice vinegar
1 tbsp peanut oil
0.5 tsp hot sesame oil
0.5 tsp minced garlic (I use 2 cloves)
1 pinch sugar

How to prepare

In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt, and pepper. Toss well.
Let the mixture marinate at room temperature for 10 minutes, stirring frequently.
Meanwhile, place the noodles in a medium bowl.
Cover the noodles with boiling water and soak for 10 minutes, or until they are softened.
Drain the noodles well and snip them into 2-inch pieces. Set aside.
Place about 2 tbsp of the noodles and about 2 tbsp of the vegetable mixture about 1 inch from the lower edge of each rice paper round.
Sprinkle the filling with basil/mint leaves.
Fold the bottom edge over the filling, then fold in both sides and roll up tightly. Press to seal.
Place the rolled spring rolls on a plate seam side down, then cover them with plastic wrap.
Refrigerate the spring rolls for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
For two quick sauces (or use hoisin, hot mustard, etc.): in a small bowl, combine the soy sauce and sesame oil.
In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic, and sugar.
Serve the sauces as dipping sauces with the spring rolls.
Note: to soften the rice paper rounds before rolling them, fill a large bowl with warm water.
Dip each rice paper round into the water for 10 seconds, or until softened and translucent.
Remove the softened rice paper round and let it drain on a clean dish towel.
Do not stack the rice papers as they will stick together.

Variations

Add cooked shrimp, chicken, or tofu to the filling for added protein.
Include vermicelli noodles or rice noodles in the filling for a heartier roll.
Experiment with different vegetables like cucumber, bell peppers, or avocado for a unique twist on the classic recipe.

Cooking Tips & Tricks

Make sure to julienne the vegetables thinly so that they are easy to roll up in the rice paper.

- Soak the rice paper rounds in warm water for just the right amount of time to soften them without making them too sticky.

- Use fresh herbs like mint and cilantro to add a burst of flavor to the rolls.

- Serve the rolls with a variety of dipping sauces to cater to different tastes.

Serving Suggestions

Fresh spring rolls can be served as an appetizer, snack, or light meal. They pair well with a variety of dipping sauces, such as hoisin sauce, peanut sauce, or a sweet chili sauce. Serve them alongside a fresh salad or soup for a complete and satisfying meal.

Cooking Techniques

Julienne the vegetables thinly for easy rolling.

- Soak the rice paper rounds in warm water for just the right amount of time to soften them without making them too sticky.

- Roll the spring rolls tightly to ensure they hold together.

Ingredient Substitutions

Use different vegetables based on personal preference or what you have on hand.

- Substitute tamari for soy sauce in the dipping sauce for a gluten-free option.

- Swap out the peanut oil for another neutral oil like vegetable oil in the dipping sauce.

Make Ahead Tips

Fresh spring rolls can be made ahead of time and stored in the refrigerator for several hours before serving. Simply cover them with plastic wrap to prevent them from drying out. The dipping sauces can also be prepared in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Arrange the fresh spring rolls on a platter and garnish with additional herbs like cilantro or mint for a pop of color. Serve them with the dipping sauces in small bowls or ramekins for easy dipping.

Pairing Recommendations

Fresh spring rolls pair well with a variety of dishes, such as stir-fries, noodle soups, or grilled meats. They also go well with light and refreshing beverages like iced tea, lemonade, or a crisp white wine.

Storage and Reheating Instructions

Fresh spring rolls are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 24 hours. To reheat, gently steam the rolls for a few minutes until warmed through, or enjoy them cold straight from the refrigerator.

Nutrition Information

Calories per serving

Each serving of fresh spring rolls contains approximately 120 calories. This makes them a light and healthy option for a snack or appetizer.

Carbohydrates

Each serving of fresh spring rolls contains approximately 20 grams of carbohydrates. The majority of these carbohydrates come from the rice paper wrapper and the vegetables used in the filling.

Fats

Fresh spring rolls are a low-fat dish, with each serving containing only about 3 grams of fat. The fat content mainly comes from the small amount of olive oil used in the vegetable filling and the peanut oil in the dipping sauce.

Proteins

Each serving of fresh spring rolls contains around 2 grams of protein. The protein content comes from the small amount of noodles used in the filling, as well as any additional protein sources like shrimp or tofu that may be added.

Vitamins and minerals

Fresh spring rolls are a good source of vitamins and minerals, particularly vitamin A and vitamin C from the colorful assortment of vegetables used in the filling. The herbs like cilantro and mint also provide additional nutrients and antioxidants.

Alergens

Fresh spring rolls are typically free of common allergens like nuts, dairy, and gluten. However, if you have specific allergies, be sure to check the ingredients in the filling and dipping sauce to ensure they are safe for you to consume.

Summary

Fresh spring rolls are a nutritious and low-calorie dish that is packed with vitamins and minerals from the fresh vegetables and herbs used in the filling. They are a light and refreshing option for a snack or appetizer.

Summary

Fresh spring rolls are a light and healthy dish that is perfect for warm weather. Filled with a colorful assortment of vegetables, noodles, and herbs, these rolls are a refreshing appetizer or snack that is sure to impress. Serve them with a variety of dipping sauces and enjoy the burst of flavors in every bite.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm spring day, the sun was shining brightly, and the smell of fresh herbs filled the air. I was walking through the bustling streets of Hanoi, Vietnam, when I stumbled upon a small street vendor selling the most mouthwatering fresh spring rolls I had ever seen.

As I approached the vendor, I was immediately drawn in by the vibrant colors and the enticing aroma of the rolls. The vendor, a sweet elderly woman with a warm smile, greeted me and offered me a sample of her delicious creation. I eagerly took a bite, and I was instantly transported to a world of flavor and freshness.

The combination of crunchy vegetables, tender shrimp, fragrant herbs, and zesty dipping sauce was unlike anything I had ever tasted before. I knew right then and there that I had to learn how to make these incredible spring rolls for myself.

I struck up a conversation with the vendor, whose name was Mrs. Nguyen, and she graciously agreed to teach me her secret recipe. We spent the rest of the afternoon in her humble kitchen, surrounded by the sights and sounds of Hanoi, as she patiently guided me through the process of making fresh spring rolls.

First, we prepared the filling by julienning fresh cucumbers, carrots, and bell peppers. We also boiled and peeled shrimp, and finely chopped some fresh herbs such as cilantro, mint, and Thai basil. Mrs. Nguyen explained that the key to a successful spring roll lies in the balance of flavors and textures, so we made sure to taste and adjust the seasoning of the filling until it was just right.

Next, we soaked the rice paper wrappers in warm water until they were pliable, and then we assembled the rolls by placing a spoonful of the filling on each wrapper and rolling it up tightly, like a little burrito. Mrs. Nguyen showed me how to tuck in the sides of the wrapper as I rolled, to ensure that the filling stayed snugly inside.

As we worked, Mrs. Nguyen shared stories of her childhood in Vietnam, and how she had learned to cook from her own grandmother. She spoke of the importance of using fresh, seasonal ingredients, and of the joy that comes from sharing food with loved ones. I listened intently, soaking up her wisdom and her love for cooking.

Finally, we made the dipping sauce by combining fish sauce, lime juice, sugar, garlic, and chili peppers in a small bowl. Mrs. Nguyen demonstrated the proper ratio of ingredients, adjusting the seasoning until the sauce was perfectly tangy, sweet, and spicy.

When everything was ready, we sat down at her kitchen table and enjoyed the fruits of our labor together. The fresh spring rolls were a revelation - light, crisp, and bursting with flavor. The dipping sauce added a perfect kick of heat and acidity, tying everything together beautifully.

As I savored each bite, I felt a deep sense of gratitude to Mrs. Nguyen for sharing her recipe with me. It was more than just a culinary lesson; it was a glimpse into her world, her culture, and her heart. I knew that this recipe would become a treasured part of my own cooking repertoire, a way to honor Mrs. Nguyen and the beautiful tradition of fresh spring rolls.

And so, every time I make these rolls for my family and friends, I think of Mrs. Nguyen and the sunny streets of Hanoi. I remember her kindness, her skill, and her love for good food. And I am grateful for the connection that food can create, bridging gaps of language, culture, and distance.

The moment I found this recipe is one that will always stay with me, a memory to cherish and a story to pass down through generations. I am forever grateful to Mrs. Nguyen for opening her kitchen and her heart to me, and for teaching me the art of making fresh spring rolls. And I hope that wherever she is now, she knows that her legacy lives on in every delicious bite.