Great Eight celebrated the Chinese New Year last year with all food Asian. Some of my favorite dishes were served! I was asked to bring Veggie Spring Rolls. A bit nervous about the task, I soon realized how wonderfully fresh and super easy they are to make. Making them yourself gives you the ability to enjoy a filling personalized with all the veggies that you love most! In fact, why not add some cooked shrimp, chicken, or pork?
Certainly I will not wait for the Chinese New Year again to make them. These small bundles of healthy deliciousness can be served anytime and should be as they represent wealth and prosperity!
Practice with a few to get the hang of it and trust me, you will never buy pre-made rolls again!
It’s your roll; go for it!
Below are the vegetables I included. Use whatever vegetables you like. These spring rolls are also a Gr8 meal when cooked shrimp, chicken or pork is included with the vegetables; or keep it vegetarian by adding tofu.
Sauces may not be gluten free.
Make sauce(s) and set aside. See below for recipes.
Prepare rice noodles according to package instructions. Set aside, ready for assembly.
Have all vegetables and any other filling ingredients ready and close by ready for assembly.
Soak a rice paper in warm water for about 1 minute total turning the paper over after ~30 seconds. I find it easier to process one at a time.
Remove rice paper from the water and lay flat on a clean damp kitchen towel.
In a small saucepan cook the garlic and the red pepper flakes in oil over moderate heat, stirring, until garlic is golden, about 1 minute.
Whisk in remaining ingredients and bring to a boil while whisking.
Simmer sauce, whisking, until thickened, about 1 minute.
Cool and serve or cover and chill. Sauce may be made 3 days ahead. Bring to room temperature to serve.
Spring rolls can be made up to a day ahead. Keep them in the refrigerator covered with a damp paper towel and plastic wrap.