Author: lara

Clockwise from top right:   julienned red and green bell pepper, thinly sliced teriyaki chicken and halved grilled shrimp, shredded lettuce, sliced baby corn and red onion, avocado and bean sprouts  (which I grew myself!  how’s that for advanced meal planning!), julienned carrot and cucumber.  Rice noodles in round center section.

This was an experiment, but has become a favorite family meal.  Everyone loves to be able to customize and assemble their own meal and make it EXACTLY how they like it and it’s exceedingly healthy and low fat.  This is a VERY popular meal with the kids.  I usually am the person that’s on “wrapper duty” and make sure that there’s always a new wrapper soaking in the hot water, so that there’s one ready when someone needs it.  We usually can eat at least three per person.

Basically, it can be anything that you like:

julienned or thinly sliced veggies:  cucumber, bell pepper, carrot, lettuce, red onion, avocado

bean sprouts, baby corn, baby spinach

teriyaki-marinated grilled shrimp and/or chicken

thin rice noodles:  I cut these into smallish pieces with kitchen shears and put them in a heatproof bowl.  Pour boiling water over them (I use an electric kettle) and let them soak a few minutes until they’re softened.  Drain before placing in your serving bowl.

Assemble all of the ingredients and fillings on a platter, in whatever configuration you choose.

Pour more boiling water (again, I use an electric kettle and keep refilling it, so that we can dump out the water and replace it as it cools during the meal) into a shallow and wide, heat-proof bowl (I use the salad bowl of my everyday stoneware.)  Place one rice paper spring roll wrapper into the hot water at a time and let it soak to soften for a few seconds (10-15.)  Remove quickly (using a fork or small tongs, if necessary, to avoid a burn) and place on your plate.  Fill the wrapper with veggies or proteins of your choice and wrap up like a burrito.  The rice paper will stick to itself and seal your spring roll.  Two important tips:

1.  Place the fillings in a tight, compact line about 1 and 1/2 inches wide, just off the center of the wrapper, stopping at least an inch away from each edge.

2.  Gently compress the fillings as you roll up the wrapper, to make the roll as tight as possible.  This will help it stay intact as you eat it.  No worries, though, if your roll does come apart…just grab a fork!

Serve with your choice of sauces (duck sauce, soy sauce, my great homemade sauce recipe here) for dipping and maybe edamame on the side.  Oh, and some riesling!