Craving a light, flavorful, and fun meal that's both healthy and satisfying? Look no further! These crispy spring rolls are the perfect solution for a quick weeknight dinner or a delightful appetizer for your next gathering. Homemade cooking doesn't get much easier or more rewarding than this delicious dish. Get ready to impress your friends and family with these incredibly easy-to-make, yet restaurant-quality spring rolls!
Ingredients:
This recipe makes approximately 12 spring rolls.
- For the Filling:
- 1 cup cooked vermicelli rice noodles
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1/2 cup cooked shrimp (or cooked chicken, tofu, or pork)
- 1/4 cup chopped peanuts (optional)
- For the Dipping Sauce:
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon sesame oil
- 1 teaspoon sriracha (or more, to taste)
- Other:
- 1 package (12 count) spring roll wrappers (found in most grocery stores)
- Vegetable oil, for frying
Instructions:
Prepare the Filling:
- Cook the vermicelli rice noodles according to package directions. Rinse with cold water and drain well. This ensures they don't stick together.
- In a large bowl, combine the cooked noodles, shredded carrots, red cabbage, cilantro, mint, cooked protein (shrimp, chicken, tofu, or pork), and peanuts (if using). Gently toss to combine.
Assemble the Spring Rolls:
- Prepare a shallow dish of warm water. This will help prevent the rice paper wrappers from sticking.
- Dip one spring roll wrapper into the warm water for a few seconds, just until softened. Lay it flat on a clean, dry surface.
- Place about 2 tablespoons of the filling in the center of the wrapper, leaving a small border on all sides.
- Fold the bottom edge of the wrapper over the filling, then fold in the sides. Tightly roll up the spring roll, tucking in the sides as you go.
- Repeat steps 2-4 with the remaining wrappers and filling.
Fry the Spring Rolls (Optional):
- Heat about 1 inch of vegetable oil in a large skillet or wok to 350°F (175°C).
- Carefully place a few spring rolls at a time in the hot oil and fry for 2-3 minutes per side, until golden brown and crispy.
- Remove the spring rolls with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil. If you prefer a lighter option, you can bake them instead of frying; instructions below.
Make the Dipping Sauce:
- In a small bowl, whisk together the hoisin sauce, rice vinegar, soy sauce, water, sesame oil, and sriracha. Adjust the amount of sriracha to your preferred level of spiciness.
Serve: Serve the crispy spring rolls immediately with the dipping sauce. Enjoy!
Baking Instead of Frying:
For a healthier alternative, you can bake the spring rolls instead of frying them. Preheat your oven to 400°F (200°C). Place the assembled spring rolls on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
Tips and Variations:
- Prep Ahead: You can prepare the filling ahead of time and store it in the refrigerator until ready to assemble the spring rolls.
- Customize your Filling: Feel free to add other vegetables like bell peppers, bean sprouts, or mushrooms to your liking. Leftover cooked vegetables work perfectly!
- Different Protein: Experiment with different proteins like grilled chicken, beef, or even jackfruit for a vegan option.
- Fresh vs. Fried: For a lighter, quicker meal, skip the frying and enjoy your spring rolls fresh! They're still delicious!
Nutritional Information (per spring roll, approximate, without frying):
- Calories: Approximately 150-200
- Protein: 5-8g
- Fat: 5-10g
- Carbohydrates: 20-25g
These crispy spring rolls are a delicious and healthy meal option, perfect for a quick dinner or a special occasion. Enjoy experimenting with different fillings and flavors to make them your own. Happy cooking!