Simple Fresh Spring Rolls

By on 07 June 2011 in Appetizers with 9 Comments.

All winter and spring we’ve been salivating over the recipes in The Herbal Kitchen, a gift from my sister written by a chef based in her home city of Seattle. So as soon as our cilantro and mint were big enough to harvest, I knew just what I’d use them for – some fresh spring (well, technically summer) rolls.

While the rolling technique and sticky rice paper is a bit frustrating at first, the work definitely pays off!  (Plus, you’ll gain valuable skills that might come in handy someday.)  These rolls were a delicious burst of fresh flavors!  Spring and summer rolls can be filled with many different items, but the goal of the original recipe was to take a minimalist approach by using only herbs, chopped peanuts, and iceberg lettuce to provide a crunchy texture. We found the simplicity to be perfectly satisfying (though of course you can customize the filling to your own liking).

The original recipe called for a fish sauce-based dipping sauce, but in the spirit of making a “simple” recipe even simpler, we went with a hoisin peanut sauce that required minimal ingredients and no chopping (to further reduce the overall intensity of the experience). We loved the way the flavors in the sauce ended up complimenting the herb and peanut filling.

These were good enough to endure that sticky rice paper again – hopefully sometime soon!

Simple Fresh Spring Rolls
Inspired by The Herbal Kitchen
Makes about 12 rolls

What You Need
For the rolls
~1/2 cup fresh mint leaves
~1/2 cup cilantro
~1/2 cup fresh basil leaves
~4 cups lettuce leaves (we used iceberg for the crunch, but any type will do) 
4 carrots
12 rice paper wrappers
1/2 cup roasted and salted peanuts

For the sauce
1/3 cup hoisin sauce (sans corn syrup, if possible!)
2 tablespoons natural peanut butter
4 tablespoons warm water
1/2 teaspoon Sriracha or other hot sauce (or more, to taste)

What To Do

1  Coarsely chop the mint, cilantro, basil, and lettuce. Grate the carrots. Coarsely chop the peanuts. In a medium bowl, combine the herbs and lettuce. (If you have it on hand, you can add a bit of sesame oil for some additional flavor.)

2  Fill a bowl with warm tap water. Slide in one of the wrappers for about 20 to 30 seconds, until soft and pliable. Transfer the wrapper carefully to a work surface. The wrapper will tend to stick to itself and may tear, but never fear! After a couple times you’ll get the hang of it.

3  Place a handful of the filling in a line at the bottom third of the wrapper, leaving about an inch uncovered on each side. Sprinkle the filling with chopped peanuts. Fold each side of the wrapper inward, then tightly roll the wrapper up, starting from the bottom. Place the finished roll on a platter.

4  Repeat Step 3 for each of the rolls. (You’ll get better as you do each one.) Avoid stacking the rolls on top of each other, as they will likely stick together.

5  To make the dipping sauce, combine 1/3 cup hoisin sauce, 2 tablespoons peanut butter, and around 4 tablespoons warm water (you can add more or less water to reach the desired consistency). If you’d like some kick, add 1/2 teaspoon or more Sriracha or other hot sauce. Garnish with remaining chopped peanuts.

6  Serve immediately, or cover the rolls with a damp paper towel and plastic wrap; they’ll last for about 2 hours in a cool place (but not the refrigerator).

Print Friendly

Tags: , , , , , , , , , , ,