If you have never made spring rolls at home, we highly recommend it. It’s just fun. In fact, we like to make them as an appetizer when we are having company over and sometimes just provide the fixings and let the guests roll their own. However, they can also be made in advance and look especially beautiful if you leave one end open like we did for this recipe. The presentation will most likely impress!
If you ever find yourself with lots of veggies on hand, these are a fun change of pace from a typical salad. We included enoki mushrooms for these and they were a great addition in appearance and taste. Otherwise, we use any fresh vegetables we have on hand and we always include avocado because it adds that creamy textures to compliment the crunch of the veggies.
We make these spring rolls frequently and always like to keep the rice paper wrappers on hand. They can be found in Asian markets (we get ours in Chinatown) or now they can also be found in most large grocery stores as well. We used the triangle shaped ones for this open spring roll recipe, but we also frequently use round ones. You just fold it like a burrito in that case. And just as a forewarning, the first one might not look as pretty as you would like but they do get easier with practice. Kinda like a first pancake! We hope you give these a try because they are a quick and easy way to get lots of delicious veggies into your diet. Happy wrapping!
- 6-8 spring roll rice paper wrappers (or more if desired)
- Enoki mushroom (3.5 oz package), cut off and discard roots and rinse well
- 2-3 carrots, shredded and julienned or chopped into small slivers
- 1 avocado, sliced into slivers
- 1 cucumber, peeled and julienned
- 2 spring onions, cut off and discard roots, sliced thin
- 3-4 radishes, halved and cut into thin pieces
- 1 cup microgreens, sprouts, or other lettuce, chopped if using lettuce
- 1 bunch fresh mint, stems removed
- 1 jalapeno (optional), deseeded and sliced thin
- ½ cup Hoisin sauce for dipping (or dip of your choice)
- Wash and chop all vegetables and herbs, I know it is a lot but it is well worth it. I used a julianne peeler for most of the peeling. If you don’t have a julianne peeler a sharp paring knife will do the job.
- Fill a shallow pie dish with hot water from the tap. You will probably have to change this water a couple times during the process. It should be warm because this works best.
- Submerge a dry spring roll wrapper into the water, moving it around gently with your fingertips. The wrapper will begin to soften. When it is completely soft, remove it from the water with both hands. Being careful not to tear it, it is delicate. Place it on a clean plate.
- Fill your spring roll. Start placing your chopped ingredients into the center of the soft wrapper.
- When finished filling, wrap your spring roll to contain all of your ingredients. You can roll it like a cone (like we did). Or you can also fold it like a burrito, wrapping both ends in to form a completely enclosed spring roll.
- Serve with your favorite dipping sauce. We like to use hoisin sauce but you can use hot sauce or soy sauce as well.
