Spring rolls are one of my favorite summer time foods--they're cool and refreshing and are fun to put together, especially if you have dinner guests.
- rice paper rounds/squares (found at any asian grocery store)
- cooked shrimp, pork or tofu (shrimp is my favorite)
- mint leaves
- chives (optional)
- rice noodles (cooked and cooled, I also like to snip them up into more manageable pieces)
- bean sprouts
- lettuce leaves
- hoisin sauce and peanut butter for the dipping sauce
- optional crushed peanuts and Thai red chili to add to sauce
- Dip rice paper into warm water, making sure that it is saturated
- Place rice paper on a large plate and place your shrimp and herbs in a line down the center
- Add your rice noodles and bean sprouts on top
- Top with lettuce
- Rolling commences! Pull up one side, start rolling, making sure to tuck in ends and keep ingredients tightly packed. The rice paper should be pliant and a bit sticky
Warm up 1 part of peanut butter and two parts hoisin sauce over the stove or microwave. You can add crushed peanuts for some crunch or thai chilli peppers for some spice. Serve dipping sauce with spring rolls!