Spring Rolls! I’ve never made them before, but was encouraged by my friend Hollie and her expertise. We made these non-traditional spring rolls tonight and they were so good and fun to put together. I think if I did it again I would add bean sprouts for a bit of a crunch, but the flavors in this were excellent. Here’s what we did:
Dipping Sauce:
- 1/2 cup olive oil
- 1 jalapeno pepper, seeded
- 4 cloves garlic
- 1/2 teaspoon crushed red pepper flakes
- 1 roasted red bell pepper
- 1 roasted yellow pepper
- 1/2 cup mango nectar (I found this in the mexican section of our grocery store)
- 1 tsp of lime juice
- 1/2 teaspoon salt
- 1/4 tsp pepper
For Spring Rolls:
- 1 1/2 pounds shrimp, cooked
- 1 package rice stick noodles, cooked as per package directions
- 2 avocados, peeled, seeded, thinly sliced
- 1 ripe mango, peeled, seeded and thinly sliced
- 1/2 cup cilantro leaves, coarsely chopped
- about 20 spring roll wrappers
Combine all ingredients for sauce in a food processor or blender and pulse until well combined. Make this sauce a bit ahead of time to allow the ingredients to blend together. Let it all come to room temperature before putting together your spring rolls.
Meanwhile, cook rice noodles as per package directions; rinse in cold water.
Heat a pot of water (to soften the wrappers). Pour a bit of the sauce over your cooked shrimp, enough to coat them thoroughly. Place all ingredients on the counter in front of you and one at a time dip the wrappers into the warm water. Once it is softened, place the wrapper on a wet cutting board and spread it out. Pat the top surface dry with a paper towel (this will make it a bit sticky and easier to wrap up. Place 3-4 shrimp, mango, avocado, rice noodles and cilantro in the middle of the wrapper. Fold over the top, then the sides and tightly roll together. If the wrapper is having trouble sticking together, pat it dry again to help it stick. Voila!
Serve with the dipping sauce–because everything is better with dipping sauce!
This makes a lot of spring rolls…I think we had about 20 or so.
