Fresh Spring Rolls (aka Summer Rolls)

For those of you who regularly follow my blog, you’ll know I’m a big fan of making and eating Asian cuisine. One of my all time favorite Asian dishes is fresh Vietnamese spring rolls made with rice paper and I’m excited to share this recipe with you today!

Fresh spring rolls, also known as summer rolls or simply Vietnamese rolls, are a wonderful healthier alternative to deep-fried spring rolls. Unlike traditional fried spring rolls made with wheat flour wrappers, fresh spring rolls use thin, transparent rice paper. These rolls aren’t deep fried. Instead, they are filled and eaten fresh, served with delicious dipping sauce.

These fresh spring rolls are a tasty and low-fat alternative to traditional spring rolls and a fantastic way to incorporate more vegetables into your diet. They’re not only delicious but also visually stunning! Fresh spring rolls make a perfect appetizer or main course for guests, where everyone can sit around the table and fill and fold their own rolls.

Filling for Fresh Spring Rolls

The filling for these fresh spring rolls can be varied and customized to your taste. Typically, fillings include a mix of fresh, crunchy vegetables such as julienne carrots, bell peppers, and cucumbers, along with soft lettuce leaves and fresh herbs like mint, basil, and/or cilantro. For added protein, you can add shrimp, tofu, or thin slices of cooked chicken. Thin glass noodles (vermicelli) are often added for extra texture. The key to a delicious filling for your fresh spring rolls is balancing flavors and textures, so each bite is fresh and flavorful.

To make colorful and crispy summer rolls, I fill mine with:

• Tiger prawns
• Crisp green lettuce leaves
• Red cabbage
• Carrots
• Cucumbers
• Glass noodles (vermicelli)
• Fresh cilantro

The Best Dipping Sauce for Fresh Spring Rolls

Traditionally, fresh spring rolls are served with a creamy peanut sauce. My peanut sauce is a perfect blend of salty and sweet, with flavors from peanut butter, hoisin sauce, garlic, soy sauce, and freshly squeezed lime. It’s easy and quick to make at home, and you can adjust it to be more spicy with additional garlic, chili, or sriracha, or make it more tangy with extra lime juice.

Alternatively, you can also serve fresh spring rolls with other dipping sauces such as:

• Soy sauce
• Nuoc cham (Vietnamese fish sauce dip)
• Sweet chili sauce
• Soy sauce with freshly grated ginger

Recipe

Fresh Spring Rolls with Peanut Sauce

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Delicious and healthy fresh spring rolls with juicy tiger prawns and lots of vegetables. A wonderful alternative to deep fried spring rolls, that you can enjoy wrapping at the dinner table together.

Time: 30 minutes mins

Difficulty: Beginner

Yield: 2 personer

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Ingredients

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Fresh Spring Rolls:

• 15-16 tiger prawns
• 50 g rice noodles (approx)
• 10 medium lettuce leaves (e.g. romaine)
• 2 leaves red pointed cabbage
• 2 small carrots
• 100 g cucumber (approx)
• Cilantro (optional)
• Oil for frying
• 10 rice paper wrappers

Peanut Sauce:

• 1 tbsp peanut butter (smooth)
• 2 tbsp hoisin sauce
• 1 clove garlic
• 1 tbsp freshly squeezed lime juice
• 1 dl milk (approx)
• Finely chopped chili (to taste, optional)

Jeg er i køkkenet,hold skærmen tændt.

Instructions

Fresh Spring Rolls:

• Peel the tiger prawns and remove intestines. Set aside.
  15-16 tiger prawns
• Bring a small pot of water to a boil and cook the rice noodles according to the package instructions. Drain, then rinse with cold water. Drain again and place the noodles in a bowl.
  50 g rice noodles
• Rinse the lettuce leaves and let them dry. Rinse the cabbage and slice it into thin strips.
  10 medium lettuce leaves, 2 leaves red pointed cabbage
• Peel the carrots and cut them into julienne (thin matchstick-like pieces). Rinse the cucumber and cut it into julienne as well. If using cilantro, rinse and let dry.
  2 small carrots, 100 g cucumber, Cilantro
• Heat a little oil in a large pan and briefly sauté the shrimp for a few seconds on each side. Transfer them to a cutting board and slice them in half lengthwise with a sharp knife.
  Oil for frying
• Fill a large bowl or dish with water. Dip one rice paper wrapper in the water until it softens, then place it on a cutting board. Arrange three shrimp and some cilantro (if using) in the center.
  10 rice paper wrappers
• Take a lettuce leaf and place a small amount of cabbage, carrot, cucumber, and rice noodles inside. Place this bundle on top of the shrimp. Fold one side of the rice paper over the filling, then fold in the ends, and finally roll it up tightly.
• Repeat with the remaining rice paper and filling.
• Serve the summer rolls with peanut sauce and optionally some soy sauce.

Peanut Sauce:

• Stir together all the ingredients for the peanut sauce.
  1 tbsp peanut butter, 2 tbsp hoisin sauce, 1 clove garlic, 1 tbsp freshly squeezed lime juice, 1 dl milk, Finely chopped chili
• If the sauce is too thick or clumpy, microwave it for a few seconds to make it easier to mix. Add more milk if you prefer a thinner consistency.

Notes

Dairy free version: Substitute milk with lactose-free milk or soy milk.

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How to Wrap Fresh Spring Rolls

The rice paper used for summer rolls is thin and delicate. When soaked, it becomes pliable but can easily tear. To prevent this, I recommend wrapping your vegetables in lettuce leaves (romaine lettuce works especially well for this purpose). By placing the vegetables and noodles onto the lettuce leaf and wrapping it around, you avoid sharp edges piercing the rice paper. Your protein, such as tiger shrimp or tofu, can be placed outside the lettuce wrap along with fresh herbs, which looks beautiful when the rolls are assembled.