I went to my sister’s house last Wednesday for dinner and I was blown away by the beautiful spring rolls my mom made. She cut every vegetable to perfection. She laid out all the ingredients on a platter and it just looked stunning. The spring rolls tasted so fresh and delicious. I knew I had to recreate them the next day. Spring rolls are super healthy when made with veggies and lean proteins like shrimp and crab. I also thought that making your own spring rolls would be a great dinner party idea with friends. Prepping the fillings does take a little effort but once you have everything set, everyone can make their own spring rolls as they like. It’s a fun and interactive dinner party. These days, you can find all of the ingredients in the Asian section of your supermarket but if you can’t, you will definitely find them in an Asian supermarket. In New York, I go to H Mart. As you can see, I’m in the mood for something light and fresh just in time for Spring!
- Spring roll wrappers – you can find them in any Asian supermarket
- Rice vermicelli noodles
- Shrimp and crab (the ones that looks like sticks)
- Your favorite veggies – I used bell peppers, watercress, alfalfa sprouts, micro greens, cucumbers, mushrooms, avocado, and cilantro
For the dipping sauce: You will need equal parts fish sauce and pineapple juice from the can. I used 1/2 cup of each which was enough for 10 people. 1 jalapeño pepper with the seeds for extra spiciness. 1/4 cup of chopped sweet onion, and the juice of 1 lime. Mix it all together.
To wrap the spring roll, I start at the bottom. I take the bottom edge and pull it over the fillings to about the middle. I hold the middle part secure with my left hand while pulling the right side of the wrapper towards the middle. I repeat on the left side. Holding the middle part firm, I take the entire middle section and roll it towards the top.