I was pretty afraid to try making these, I hate messing it up. But with some practice it turned out to be much easier than I thought! Chef T’s family does spring roll nights, where they set out all the ingredients and each person rolls their own spring rolls while they eat. This means Chef T is pretty much a spring roll professional now. Here is how she does it:
Dip your rice paper in warm water and it lay out on a large, flat plate.
Place down the ingredients as desired. We started with some lettuce, then noodles directly on top of that. Next, a layer of sliced cha topped with basil leaves. Finally, a row of shrimp, pretty side facing down.
Fold over the left and right sides.
Fold up the bottom portion, then roll until securely wrapped.
Keep your shrimp in your roll, not the floor,
Your favorite alternative chefs, K & T
Spring Rolls
Ingredients
Spring Roll
- Round rice paper
- 1 head of green lettuce
- 1½ pounds Vermicelli noodles
- 20 Thai basil leaves
- 30 shrimp cooked and sliced lengthwise
- 1 cha cut in half lengthwise and sliced
Dipping sauce
- ⅓ cup gluten free hoisin sauce
- 1 tsp peanut butter
- 1 tsp cornstarch + 3 tbsp warm water
- 1 tbsp peanuts chopped
Instructions
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Boil some water and pour into a large flat bowl, so that you can dip the rice paper in it. You want to dip the rice paper in the water very quickly so that the rice paper doesn’t get soggy.
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After that assemble the spring roll as instructed above.
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For the dipping sauce, heat up hoisin sauce, peanut butter, and cornstarch mixture in a small sauce pot. Heat until everything melts together into a creamy sauce. Spoon into a bowl and serve with peanuts on top.