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Summer Rolls (aka Fresh Spring Rolls)

Summer Rolls (aka Fresh Spring Rolls)

I’ve always called these summer rolls as long as I could remember. Personally, I only called the fried ones spring rolls, and the fresh ones summer rolls. I tried to start a debate about this on Instagram and it seems like everyone calls them different things. So I’ll stick with summer rolls, because they are refreshing and light, something you would want to enjoy during the summer.

Or if you want to enjoy it during December, like a weirdo, that’s fine too.

These are the following names the rolls go by:

  • Summer Rolls
  • Spring Rolls
  • Fresh Spring Rolls
  • Rice Paper Rolls

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Since they are so healthy and refreshing, I figured it was ok to eat 7 in a sitting. Wait, that’s not how it works? More healthy doesn’t mean better? I kid I kid.

But if you eat it over the sink there’s no calories. That’s my rule this Christmas as I’m shoveling cookies and desserts down my gullet.

You can use leftover cocktail shrimp for this, or simply boil some shrimp during your prep. And most Asian grocery stores will carry the rice paper, please see below for what the package looks like. I get the red rose brand as that seems to be the most popular one that people use. As for my herbs, I use a combination of mint, cilantro, and basil. Add as much or as little of each as you like, but make sure all your ingredients fit comfortably in the wrapper so you can actually roll them. I get a little greedy and try to fit as much as possible, and while fried spring rolls are more stretchy and forgiving in the wrapper, these will rip if you try to put in more than they can handle.

You can also add in other fillings such as bean sprouts, julienned cucumber or carrots. If you don’t like something, such as the rice noodles, just omit them. If you want more flavor inside of the summer roll, grill your shrimp with your favorite seasonings, or season your veggies beforehand (lime juice + fish sauce). Everyone makes their summer rolls differently.

Summer Rolls (aka Fresh Spring Rolls)

December 4, 2017
: easy

By:

Ingredients
  • shrimp (cooked, deveined and sliced lengthwise)
  • rice paper
  • rice noodles
  • mint leaves
  • basil leaves
  • cilantro
  • green leaf lettuce
Directions
  • Step 1 Mise-en-place! Arrange your rolling station with ingredients washed, cut, in bowls or plates and ready to assemble (see pics below). Have rice noodles cooked per instructions on package, then rinsed in cold water, drained, in a bowl ready to go.
  • Step 2 In a small bowl, whisk all ingredients for dipping sauce together. Set aside.
  • Step 3 Pour warm water into a large bowl (large enough to fit one entire rice paper sheet, or at least large enough to fit most of it). Water should be as warm as your hands, or even slightly cooler is still ok. Dip the rice paper wrapper into the warm water for 5-20 seconds, or until it is pliable but still somewhat firm. Remove sheet from water and place onto a work surface (I used a wooden cutting board, but if it sticks too much use a plate).
  • Step 4 Place your shrimp on the top 1/3 of the rice paper. I used 3 shrimp halves, but you can use more if you’d like. Then place a small handful of noodles on top of the shrimp, your herbs, and a piece of lettuce on top. Be sure not to overfill the roll or you will have trouble wrapping it.
  • Step 5 Pull the top of the wrapper over the filling, and tuck it underneath the filling as tightly as you can. Fold each side towards the center, then continue to roll the wrapper until sealed. Place the roll seal down on a plate lined with a damp paper towel, to prevent sticking.
  • Step 6 To prevent them from sticking to each other, don’t let the rolls touch each other. If you are not eating immediately and need to store for later, place them in a Tupperware lined with a damp paper towel, and line them up in a row without touching. Place another damp paper towel on top and repeat the next row. Cover with lid and set in fridge until ready to eat.

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Instructions with Photos:

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Mise-en-place! Arrange your rolling station with ingredients washed, cut, in bowls or plates and ready to assemble (see pic above). Have rice noodles cooked per instructions on package, then rinsed in cold water, drained, in a bowl ready to go.

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Here is the brand of rice paper I use.

sauce

In a small bowl, whisk all ingredients for dipping sauce together. Set aside.

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Pour warm water into a large bowl (large enough to fit one entire rice paper sheet, or at least large enough to fit most of it). Water should be as warm as your hands, or even slightly cooler is still ok. Dip the rice paper into the warm water for 5-20 seconds, or until it is pliable but still somewhat firm.

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Remove sheet from water and place onto a work surface (I used a wooden cutting board, but if it sticks too much use a plate).

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Place your shrimp on the top 1/3 of the rice paper. I used 3 shrimp halves, but you can use more if you’d like.

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Then place a small handful of noodles on top of the shrimp,

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followed by your herbs,

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and a piece of lettuce on top. Be sure not to overfill the roll or you will have trouble wrapping it.

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Pull the top of the wrapper over the filling, and tuck it underneath the filling as tightly as you can.

I tucked mine in when I wasn’t taking this picture.

It’s hard photographing and assembling alone.

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Fold each side towards the center,

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then continue to roll the wrapper until sealed.

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Place the roll seal down on a plate lined with a damp paper towel, to prevent sticking.

To prevent them from sticking to each other, don’t let the rolls touch each other. If you are not eating immediately and need to store for later, place them in a Tupperware lined with a damp paper towel, and line them up in a row without touching. Place another damp paper towel on top and repeat the next row. Cover with lid and set in fridge until ready to eat.

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Or sit down and eat all of them at once.

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