​ @Neena's Thai Kitchen RECIPE - Fresh Spring Rolls with Peanut Dipping Sauce

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This fresh spring roll recipe is my own version, which is refreshing, healthy, colorful, and freestyle. These spring rolls have become a family and party favorite. They are a great summertime appetizer.

Filling ingredients: The filling is flexible per your preferences.
· 4 oz dried vermicelli rice noodles
· 1 pack rice paper,8.5-inch diameter
· ½ lb cooked shrimps, tofu, or chicken/pork
· 1 carrot – peeled & julienned
· 1 English cucumber – julienned, skin on or off
· basil or Cilantro or mint

Other filling ideas:

· Romaine or Butter lettuce
· Mango - thin strips
· Bean sprouts
· Red cabbage
· Jalapeño or bell peppers
· Sliced avocado

Peanut sauce ingredients:

1/3 cup creamy peanut butter
1/3 cup water
3 tbsp Hoisin sauce
2-3 tbsp Sriracha – per your spiciness level
1 tbsp sugar
1 tbsp rice vinegar
1 tbsp sesame oil

Vietnamese fish sauce - Nuoc Cham

1/4 cup water
1/4 cup fish sauce
1/2 cup sugar, or to taste
2 tbsp lime juice
2 tbsp rice wine vinegar
1/2 tbsp grated or minced garlic
1-2 minced red chili or 1 tsp chili garlic sauce or Sriracha

How to Make Fresh Spring Rolls

1. Cook protein by either boiling or sauté. Slice meat into strips, cut shrimp in half lengthwise. I prefer to sauté with a little oil, water, salt, black or white pepper, and smoke paprika-optional.
2. Cook noodles according to package instructions until softened, rinse with cold water and drain well.
3. Prep veggies – julienne cucumbers, bell pepper and carrots, remove stiff stems on lettuce leaves. Slice mango and avocado.
4. Assemble spring rolls one at a time. Fill a shallow round bowl with room temperature water. Submerge spring roll wrapper for about 10 seconds. It will be firm, not soft. It will be soft when you’re done with the wrapping. Place the wrapper on a lightly wet cutting board.
5. Add veggies – on the bottom half layer a piece of lettuce, a pinch of noodles (your choice on law carb or more carb), some carrots, cucumber, cilantro sprigs, and any kind of your veggies.
6. Add protein – On the second half place halved shrimp with cut-side up.
7. Tightly roll up the lettuce side first, tuck in the sides then roll over the shrimp/meat and finish rolling.

How to store spring rolls:
If you’re not having the spring rolls right away, cover with damp paper towels. Otherwise, the rice wrapper will dry out, and if you wrap them side-by-side they will stick together, and the wrappers will tear when you try to get them apart.

They taste best the day they are made, but they can be stored for 2-3 days, wrapped individually, and stored in an air-tight container in the refrigerator.

#neenasthaikitchen #freshspringrolls #ranchrecipe

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