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Spring Rolls

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Rate this recipe 4/5 (23 Votes)

Ingredients

  • rice paper wrappers
  • cooked shrimp or chicken
  • shredded cabbage
  • shredded carrots
  • bean sprouts
  • chopped green onion
  • soft rice noodles
  • Thai basil
  • hoisin sauce
  • spiracha chili sauce
  • peanut sauce

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Assemble ingredients buffet style.

Step 2

Soften rice paper wrappers for 30 seconds in warm water and place on spring roll trays

Step 3

Place ingredients slightly off center towards top and fold in the sides and then roll tight but gently.

Step 4

Serve with peanut and other sauces.

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For peanut sauce heat coconut milk, peanut butter and red curry paste to taste.

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Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!

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Spring rolls with fresh salmon and avocado Vietnamese Spring Rolls