I have this very organized habit of getting all my ingredients laid out on the counter whenever I begin to cook. This leads to a bad habit of pushing things around to create space when I need it for doing things like, um, rolling up spring rolls.
This was the first time I’d made spring rolls and I’m pretty darn happy with the result. I could use a bit more practice in rolling to get them tighter, but otherwise I claim success. Well, that is if you don’t talk to the cilantro.
As I proudly wrapped all the rolls and admired them sitting on the plate, I looked over and tucked away in the corner behind the coffee maker, was the cilantro! I had every intention of topping off my pile of filling with a sprig or two before rolling, but in my effort to create space I shoved one of my favorite herbs out of view!
So we’ll just have to enjoy it as a garnish in the photos. The good news is, if you don’t like cilantro, these spring rolls are great without it. If you do, they’ll be even with it inside and not just sitting on the plate.
Shrimp Spring Rolls
1 tbsp oil
3 green onions, sliced
½ yellow bell pepper, thinly sliced
2 carrots, julienned (or if you are like me, as close as you can get to it)
1 ½ cups bok choy, greens only, chopped
2 cloves garlic, minced
1 tbsp soy sauce
2 tsp fresh ginger, grated
~ 25 shrimp, cooked
6-7 rice paper wraps
Place the rice sticks in a bowl and cover with hot water. Allow to sit until tender, about 2 minutes. Cool, chop and set aside.
In a wok, heat the oil. Add the green onions, bell pepper, carrots, bok choy and garlic. Cook over high heat for only 1 to 2 minutes. If you want your veggies softer you can cook them longer. Add the soy sauce and the ginger.
Soften the rice paper wraps according to package directions. Lay the rice paper on a flat surface or plate. On one end pile up some noodles, veggies (cilantro) and 3 to 4 shrimp. Slowly roll up the spring roll, tucking in the filling and folding in the sides as you go.
Serve room temperature or cold, makes 6-7 rolls depending on how much filling you use in each one.
The sauces were quickly thrown together. Tasty, but nothing extravagant.
Spicy Mustard – Equal parts Dijon mustard and Sriracha
Peanut Chile – 2 tbsp natural peanut butter, 2 tbsp imported Thai Chili sauce (I like to get imported because it is usually free of HFCS), 1 tsp grated fresh ginger, 1 tsp minimally refined cane sugar, 2 tsp soy sauce. Slowly mix in water to reach the desired consistency.