Thursday, August 3, 2017

Summer Spring Rolls #recipe @LucyBurdette

LUCY BURDETTE: My sister and I were talking about the problem of lunch a couple weeks ago.  What can you fix day after day that is healthy and delicious? Do you have this problem too? We happened to order some spring rolls as a snack while at a wedding, and I thought they would be fun to try--especially since we have so many good vegetables available right now. I tried two sauces, one bottled sweet and spicy sauce from the Ginger People, and the other a homemade peanut butter ginger sauce. We really loved the peanut butter version most.

Ingredients for the sauce

Three scallions chopped
1 inch fresh ginger peeled and chopped
3 tablespoons good quality peanut butter
1 tablespoon cider vinegar
1 teaspoon maple syrup, or to taste
1 teaspoon low-sodium soy sauce
1 to 2 teaspoons Siracha or other hot sauce
2 to 3 tablespoons water, to thin

Sauté the scallions and ginger in a little olive oil. You could also chop up a garlic clove if you wish. Add the peanut butter, the vinegar, the syrup, the hot sauce, the soy sauce and stir to combine. Add water to thin it to your desired consistency. Set this aside.

Ingredients for the rolls (this is very flexible!)

Rice paper wrappers (found in Asian section of the grocery store)
Shrimp (or tofu, though my hub says ick to that)
Mango or avocado or even peaches
Chopped mint, cilantro, or basil
Sprouts or lettuce or arugula or spinach

Clean and cook your shrimp and set aside. Cut the soft vegetables into lengthwise strips. Shred the carrots. Chop the herbs.

To prepare the rolls, soften the wrappers one at a time in water for 20 to 30 seconds until limp. Spread the first one out on a damp paper towel. Layer the ingredients in as the spirit moves you. You could add a drizzle of the peanut butter sauce to these ingredients, or you can serve the sauce on the side as I chose to. Wrap the ingredients together by folding in the top of the wrapper, then the sides, and then roll it up. Serve them right then and there or refrigerate under a damp paper towel until ready.

laying out the ingredients

Starting the sauce

Everything ready to go

layering it all on

aren't they cute??

Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on FacebookTwitter, and Pinterest--Instagram too...


  1. Beautifully done!
    I had these one time where they had carefully placed edible flowers inside so they were on top when served.
    Artistic masterpieces.

  2. Yours look beautiful! I've tried spring rolls once before, but I butchered the wrappers. You've inspired me to try again!!! Nicole :-)

    1. Yes worth a try. They were a little tricky, because you have to soak them and just long enough to make them pliable, without them turning to mush.

  3. Those look gorgeous! Your husband is right. Shrimp looks so much better than tofu

    1. LOL Pat! I don't think he cared how they look, he just doesn't get tofu

  4. These spring rolls look amazing, and more importantly, delicious! Thanks for sharing!

  5. I'm definitely going to try these! Maybe tomorrow night. About how many should you make per person?

    1. depends how fat you make them. with the bigger size skins, 2 each was plenty