The Best Fresh Spring Rolls Recipe
Fresh basil, soft butter lettuce, crunchy carrots, refreshing cucumber, colorful red peppers and crisp red cabbage, make an abundantly healthy meal. It’s not always easy to make a healthy meal that’s also delicious. However, it doesn’t get better than this!
I love these Asian-inspired Spring Rolls because they require no cooking and are easy to assemble. These are a favorite of mine, because of all the crunchy and crisp vegetables. The most amazing thing is you can eat as much as you want, absolutely guilt-free.
Rice Paper – These are the wrappers for our spring rolls. They are light and have a subtle flavor, allowing the fresh ingredients to shine. If unavailable, you could use lettuce leaves for a wrap-style alternative. Basil Leaves – Basil adds a fresh and aromatic flavor to the spring rolls. If basil isn’t your thing, cilantro, mint, or even a bit of parsley can also work wonders here. Butter Lettuce – Butter lettuce is best, because it is soft and won’t pierce the wrap. However, you can also use iceberg, romaine or leaf, just be careful when assembling. Carrots – They bring sweetness, crunch, and vibrant color to the rolls. You can substitute with yellow bell peppers or jicama for a similar crunch. Red Bell Pepper – Green or yellow bell peppers also work well. Thinly slice and, these peppers add color and crunch. Red Cabbage – Shredded green cabbage can be substituted. English Cucumber – Its refreshing flavor and crunch add to the overall freshness of the spring rolls. If unavailable, regular cucumbers work too, but remember to deseed them. Green Onion – Green onions add a gentle sharpness and depth of flavor. If not available, a small amount of thinly sliced red onion could work as a substitute.
Listen, making these fresh spring rolls is as simple as it gets, plus it’s a lot of fun. Let’s get started, shall we? First up, we’re going to deal with the rice paper. These sheets can seem tricky, but it’s all about timing. Just give them a quick dip in some warm water – 5 seconds max! Then pull it out and let it chill for about 10-15 seconds. It’ll become nice and pliable, perfect for wrapping. Start with a basil leaf and some lettuce and cucumber. Then sprinkle on those vibrant carrots, bell pepper slices, and shredded cabbage. And for the final touch, scatter some green onions over the top. Make sure to place everything on the lower middle section of the rice paper, leaving enough space on the edges for rolling. Start by folding up the smaller end of the rice paper over the veggies. It’s just like wrapping a present. Then, fold in the sides and keep rolling tightly until you reach the end of the wrapper. Don’t worry if it doesn’t look perfect; it’s homemade after all. And you’re done! I usually serve these with a peanut sauce for dipping. Trust me, the combo is unbeatable.
Storage
To store these fresh spring rolls, you want to keep them from drying out and sticking together. Immediately after making them, place each spring roll on a plate without them touching each other. If you need to stack them, place a layer of plastic wrap or parchment paper between layers to prevent sticking. Once arranged, cover them with a damp cloth or paper towel to prevent drying, then seal the entire plate with plastic wrap or place in an airtight container. They can be stored in the fridge for about 1-2 days. However, they are best consumed fresh, as the rice paper tends to harden and may not be as pleasant after refrigeration.
Other Great Recipes To Try
Pork and Mushrooms Spring RollsAir Fryer Chicken BreastAsian Pork RollsRoasted Chicken And VegetablesStuffed Cabbage RollsHomemade Egg RollsMelon Prosciutto Skewers
