When I was a kid (9 or 10 years old maybe?), my Mom would take me to this Thai restaurant in the town that I grew up in. I don't remember ordering anything other than spring rolls and Thai iced tea. It was such a treat, and I also remember feeling like it was such a "grown up" place to eat. Special times with my Mom. Anyway, not much has changed, because I still order spring rolls at just about every Thai or Vietnamese restaurant I go to. I love the freshness, and of course the peanut dipping sauce. There is a local Vietnamese restaurant that Greg and I like to frequent, and they have the BEST spring rolls! Not to mention, the greatest phở I have ever had. Can you tell I love Mai's?!
Spring rolls are something that I make at home often. They can serve a bunch of people, healthy, and pretty simple to make! Yay!
Veggie Spring Rolls, makes 3 spring rolls
3 rice papers 1 c. rice noodles, cooked 1 c. romaine, chopped 1 mango, sliced 2 carrots, matchstick size 6 sprigs of mint 1 tbsp. sesame seeds 1/2 c. peanut sauce, for dipping
You will make each spring roll individually, as you need to soak each rice paper separately. This may seem time consuming, but once you get in a rhythm, it goes by quickly. Have a bowl of luke warm water, and a plate with a damp paper towel next to it. Soak the rice paper until it has a jelly-pliable consistency. Then place on plate. Excess moisture will dry up.
Start building your spring roll! Place softer ingredients on the bottom and top (lettuce & noodles), and harder ingredients in the middle (carrots). This is so the carrots don't puncture the rice paper, and break them. Then, tightly and gently roll them like you would a burrito (sides first). Repeat until finished, slice diagonally in half, and dip in peanut sauce. I like to add a bit of Sriracha for a kick, too!
I love how pretty these look, and they taste just as amazing! Try them! I dare you! :)
P.S. They are also gluten-free, vegan (depending on your peanut sauce ingredients), and packed full of vitamins! Woo-hoo!