Bev and I got together last week for a cooking lesson. Take a look at our fun video and recipe to learn how to make this cool appetizer!
Our friend Joy taught us how to make Summer Rolls. You might recognize these yummy Asian appetizers (sometimes also called Spring Rolls). I’m not gonna lie – I was feeling pretty intimidated about making these before we started! But guess what – they’re actually pretty simple and fun to make (and delicious)! The most complicated part is the prep, which is pretty easy.
Hope you enjoy our video – we’re also including one that zooms in so that you can see exactly what we’re doing.
Summer (Spring) Rolls
Serves 4-6
Ingredients:
1 lb of meat (marinated and grilled chicken or pork)
1 lb of blanched shrimp
4 carrots julienned (raw or blanched)
4 bunches of scallions – chopped
Iceberg lettuce torn into pieces
*1/2 package of rice stick noodles (boiled according to instructions)
*1 package of spring/salad roll wrappers
Basil leaves
Room temperature water for soaking salad wrappers
*Fish Sauce for Spring Rolls (for dipping)
*Available at Asian markets or specialty grocery stores
Instructions:
- Prep all ingredients so that they’re ready to use and place them within reach.
- Dip one rice paper wrapper in lukewarm water approximately 30 seconds – 1 minute.
- Carefully remove the wrapper from the water and place on a rolling mat.
- Start layering your ingredients in the bottom third of the wrapper (leave a bit of room at the bottom). Start with your colorful ingredients as you’ll be able to see them through the wrapper (shrimp, carrots, etc).
- Layer whichever ingredients you choose, ending with some rice noodles and basil.
- Carefully begin rolling the wrapper as though you’re folding an envelope: bring the bottom third up, close the two ends, and then fold the top over.
- Serve with spring roll fish sauce for dipping.
