I would not consider myself a cook by any means or handy in the kitchen. I still have a lot to learn. I would, however, consider myself obsessed with Spring Rolls. They taste like a clean, sweet summer garden… and they are full of flavor yet healthy at the same time…what could be better?
After a delicious lunch with a wonderful friend at Southeast Kitchen in Wilmington, DE where I gobbled down not one but four…yes FOUR spring rolls because they were so dang delicious-I decided it was time to try to make them myself.
Here are the ingredients, like I said, I am not a cook. When I see more than five ingredients in a recipe I automatically say, “Nope! Not for me.” However-I assure you these are well worth the effort.
The most difficult part is rolling up the roll. Even if you have a hard time with that part, and it looks like a hot mess…I assure you it will still taste incredible. Give it a shot..no matter what- it will taste like a clean, sweet summer garden. YUM!
Ingredients: (Makes around 13 large rolls)
Spring Roll Wrappers
Gardein Crispy Mandarin Chick’n (I did not use the mandarin sauce)
Bunch of Fresh Mint
Bunch of Fresh Cilantro
Three Large Carrots
One Orange Pepper
One Large Cucumber
1. Start by baking the Gardein Crispy Mandarin Chick’n according to package instructions. I baked mine in the oven for a crispy flavor. (The mandarin sauce that came with it was not utilized, set it aside, or use it as a dipping sauce for the rolls.) Once these are done baking and cooled, shred them up by hand. Squeeze the fresh lemon juice over the shredded “Chick’n” and toss.
2. Preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside. Be sure to not overcook.
3. Julienne the carrots, pepper and cucumber and put in separate bowls.
4. Gather the remaining ingredients, and place them in separate bowls so you have everything you need in line and in the order you will place in the wrapper, which will be in this order:
- Rice Vermicelli
- Gardein Crispy Mandarin Chick’n
- 3 to 4 Fresh Mint Leaves
- 2-3 Sprigs of Fresh Cilantro
- 8 very thin Carrot slices
- 2 Tablespoons Orange Pepper
- 2 Tablespoons Cucumber
- 2 Tablespoons Bean Sprouts
5. To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
6. Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail!
7. Place the ingredients in as listed above. It does not need to be exact, make them according your taste.
8. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up.
9. Serve fresh as this is when they taste the best. To save them for later, wrap each roll in parchment paper and place the rolls in a sealed zip lock bag and place in the fridge. Enjoy!
These do not need a dip because they are so tasty, but if you would like to make one I recommend the Thai Peanut Butter Sauce from Good and Cheap:Eat Well on $4 a Day! complimentary cookbook or some sweet and sour sauce.