Spring Rolls
Delicate rice paper wraps filled with your choice of fresh vegetables, proteins, and aromatics, served with a customizable dipping sauce. A versatile appetizer that adapts to any ingredient you have on hand.
Ingredients
Method
Prepare all fillings: wash and pat dry the leafy greens; chop herbs; julienne cucumber and carrot; cook and cool rice noodles (if using); cook and halve shrimp or prepare your chosen protein.
Make the dipping sauce: whisk together fish sauce (or soy sauce), lime juice, sugar, minced garlic, water, and sriracha (if using) until sugar dissolves. Set aside.
Fill a shallow bowl with room-temperature water. Dip one rice paper sheet into water for 2–3 seconds until pliable; lay flat on a damp cutting board.
Layer onto the rice paper: one lettuce leaf, a pinch of herbs, a small bundle of cucumber and carrot, 2–3 shrimp halves (or protein), and a small handful of cooked rice noodles, leaving 1 inch of border.
Fold the bottom edge up and over the filling, fold in the left and right sides, then roll tightly away from you to seal. Place seam-side down on a serving platter.
Repeat with remaining rice papers and fillings. Cover finished rolls with a damp paper towel to prevent drying.
Sprinkle spring rolls with sesame seeds if desired. Serve immediately with dipping sauce on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
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