Saturday, January 22, 2011

Spring Rolls

I mentioned before that My middle daughter Miss El visited us between Christmas and New Year this year.  When she was here the last time she was telling me that she wanted to try something different.
"You know those things with the wrappers... not egg rolls but with the vegetables and stuff inside, they are cold and have shrimp and stuff."
Of course Spring Rolls!  I pulled the wrappers out of the pantry and we played around with them for a bit.  They are odd little things, when they are fresh from the box they are dry brittle circles but soak them in warm water for a few minutes and they become slippery but sturdy and extremely pliable wraps for a light lunch.

Anyway Miss El, Miss Lu and I decided to make some.  I laid out the ingredients in bowls for us, they were
Salad spring mix
Shredded carrots
Julienned chicken
Shrimp sauteed in garlic butter
Wasabi vinegrette
Italian dressing

Wasabi dressing is simple to make and adds a bit of bright pop to these the ingredients are:
1 Tbs Sugar
1 Tbs Powdered Wasabi
3 Tbs Rice Vinegar
3 Tbs Vegetable Oil
1 Tbs Water
a splash of soy sauce
Mix it all together and BANG you have a bright dressing for salads or something like this!

Take your Spring Roll Wrappers and soak for a few minutes until pliable.

Fill with your favorite ingredients and roll (burrito style)


  1. They look great Bryan. I eat these everytime I order Thai.

  2. A summertime favorite at our house! Although I must say, I'd eat them any day of the year.

  3. Oh I LOVE Vietnamese spring rolls! I make dozens of these a week and your look delicious

  4. Hi my friend! These look so great...what a light and healthy start to a meal (or I guess they could be a meal in themselves). I love dishes that are fun and easy to prepare. It seems like you could get everyone involved with these. Thank you so much for sharing with me today. I hope you are having a happy day!

  5. The chef/owner of our favorite Thai restaurant occasionally prepares these for me. They are not normally on the menu because they are so fragile and don't keep well. I've never thought to make my own. I just might give them a try--and think of spring!