These rolls are a wonderful introduction to an oriental meal. Typically, spring rolls are served as an appetizer. I like to eat them for a light lunch or as a snack. When wrapped in plastic, they will keep in the refrigerator for several days, if you don't eat them all first. The wrappers can be found in the oriental section of your local supermarket. The wrappers are usually circular in shape and quite thin. Every name brand that I have found was manufactured in Southeast Asia.
The recipes presented this month are from my yet to be published cookbook, Phil's Family and Friends Cookbook. Feel free to email me at with your comments and requests. Be well, and good eating!
- 8 sheets spring roll wrappers (usually made from rice or wheat flour)
- 8 large steamed prawns or shrimp, sliced in half lengthwise
- Bean sprouts (if not available, use shredded lettuce)
- Cilantro sprigs
- Spearmint leaves
- Thai mint leaves (Rau ram)
- Rice vermicelli, boiled until tender (3 to 8 minutes, depending on type)
- ½ cup peanut sauce for dipping
|To make spring rolls, first prepare the wrapper as follows: Dip one sheet of wrapper into a pan of lukewarm water. Before moisturizing, the wrappers are very brittle and fragile, so take care not to crack them. After dipping in water, lie the wrapper on a flat surface, like a cutting board, and arrange the shrimp, red side down, toward one end of the roll as shown in the illustration below. The wrapper will become very pliable as the moisture soaks in.|
|Put the sprouts, cilantro, mint and rau thom on top of the shrimp and then add the noodles.|
|Fold the end of the sheet over the top of the fillings and roll into a cylindrical shape half way. Fold the sides inward and complete rolling the remaining half.
Place on a platter for serving and serve with peanut sauce (or plum sauce) for a dipping.
- Yields: 4 servings (8 rolls)
- Preparation Time: 25 minutes