Spring rolls of different shapes, sizes and fillings have been a popular snack in Asia for centuries. It is believed that spring rolls originated from China. It was a seasonal food consumed during the spring, started as a pancake filled with the new season’s spring vegetables. Meat varieties, particularly pork are also popular.
More reasons to love these rolls. They’re:
light, gluten free, dairy free, fresh, healthy, crunchy, loaded with veggies and fresh herbs, simple (no cooking), quick (about 30 minutes).
- Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
- Prepare veggies and set aside for easy assembly.
- Boil 3 cups of water and set aside to cool slightly for cooking rice papers.
- Prepare sauce by adding all ingredients to a mixing bowl and whisking. Set aside.
- Add hot water to a large shallow dish (I used a frying pan) and submerge a rice paper to soften for about 10-20 seconds. Transfer it to a clean, slightly damp tea towel, and gently smooth out into a circle.
6. To the bottom of the wrapper add a small handful of noodles, a few strips of carrot, pepper, cucumber, zucchini and avocado. Place fresh herbs on the top. Don’t overfill the pancakes or they will be hard to roll.
7. Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.
8. When you’re about halfway, fold the left and right ends of the rice paper in and keep on rolling tightly until the whole rice paper wrapper is rolled up.
9. Repeat process with other 6 rice papers. Serve with dipping sauce.
The recipes are the effects of a collaboration with a wonderful Anna form Anna Cooks and Travels