Fresh Spring Rolls with Hoisin Dipping Sauce

These fresh spring rolls with hoisin dipping sauce have been a huge hit with me for many years now. I actually got the technique and recipe for the spring rolls themselves from a former boss. We used to make tons of these and eat them for lunch all the time! I introduced them to my Hubs a while back and he loves them! He actually requested them for dinner the other night and there was no way I was going to pass that up! These will make the perfect appetizer for spring/summer or just eat more of them for a light lunch or dinner!

There are many different steps in preparing and rolling these spring rolls. I will break down each step as much as I can and if you have any questions NEVER hesitate to e-mail me at ThisSillyGirlsLife(at)aol{dot}com or just leave a comment below!

Ingredients for Hoisin Dipping Sauce

1/2 Cup          Hoisin Sauce (found in the Asian section of grocery store)

1/4 tsp            Each: Onion powder, Garlic Powder

1 Tbl              Peanut Butter (smooth not chunky)

1/2 tsp           Each: Sesame Oil, Soy Sauce, Vinegar (white or rice wine)

a few cracks fresh pepper

Directions

Place all ingredients in bowl and whisk together until smooth in consistency. Place in fridge covered in plastic wrap until ready to serve.

Ingredients for Spring Rolls

14 each           Spring Roll Wrappers (rice paper wrappers found usually in Asian markets, egg roll wrappers will NOT work for this)

12 oz               Shrimp (cleaned and shells removed)

2 Cups            Bean Sprouts, washed

1 pkg              Rice noodles (found in Asian aisle, if no rice noodles get glass noodles or bean thread noodles)

2 Cups            Lettuce (iceberg or romaine is good)

1/2 Cup          Cilantro, chopped

2 each             Mint Sprigs

Directions

Cook shrimp in boiling water. Place cooked shrimp in cold water with ice to stop the cooking process. When completely cold (5-10 minutes) take shrimp out of water and drain thoroughly, place in bowl and set aside. Cook noodles in boiling water until just softened (I know the packaging says to just soak these but that doesn’t work right! They will only cook for a few minutes) Drain and place in water with ice until cold, drain and set in bowl. Shred the lettuce or buy it pre-cut. Chop cilantro and mint leaves.

Toss together and place in a bowl. Now, we are ready to roll! Get you station set up. You will need in order: the wrappers, a large container (that the wrapper will fit in) with warm water, the noodles, the bean sprouts, the lettuce mix, the shrimp and a platter to hold the rolls. Also, a cutting board to place the wrapper while rolling. Will look like this:

 Now for the tricky part, rolling! This will take a little practice but I have broken it down as easily as possible in the diagram below. You will need to soak the wrapper one at a time in the warm water until it is pliable but not falling apart or sticky this will take 30 seconds to a minute. Then proceed like this:

Serve with the dipping sauce and I love to add a little sriracha with each bite! YUMMY! These are great to make ahead as well, just make sure you wrap them well with plastic wrap. I wouldn’t wait over 12 hours to serve them though because the lettuce inside will start to turn brown. If you have any questions like I said please ask! Thanks for reading!

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'Til Next time!

 

About Dana DeVolk

Dana is a professional Chef turned blogger, recipe developer, food photographer, cookbook author, brand ambassador, local tv personality, and more! Her passion is writing about food and posting recipes while offering tips and tricks of the trade. She lives in Florida with her Hubby and fur babies. Interested in working with Dana? Email her at [email protected]

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