Spring Rolls with Peanut Sauce

Spring rolls are easy to make and even easier to eat; you just want to make sure you have the proper ingredients. More specifically, you want to make sure you get the right wrapper for your roll. Look for a large plastic package, about the size of a dinner plate, that specifically says "Spring Roll Skin." It's usually made with tapioca flour, so if you're not sure, just look at the ingredient list.


I use zucchini, squash, carrots, shrimp, and mung bean (cellophane) noodles for my spring rolls; this is a recipe I learned from a chef at the Mill Cafe in Birmingham.

The peanut sauce is easy; you just need crunchy peanut butter, sugar, soy sauce, sesame oil and lime juice. How you put those ingredients is entirely up to your taste. I had hoisin sauce and chile paste in the fridge so I used those too. I like mine a little sweeter, so I didn't use much soy sauce or sesame oil.


For the spring rolls themselves:
1 small bundle of mung bean noodles, soaked in warm water for about 30 minutes
2 squash, grated
2 zucchini, grated
2 carrots, grated
2 tbsp sesame oil
1/4 lb cooked shrimp; if large, then cut into bite size pieces.
1 package Spring roll skins
water for softening the skins

Preheat oven to 350.
Toss the vegetables in the sesame oil; spread a thin layer on a baking sheet and bake for 10-12 minutes.
Allow the vegetables to cool in the fridge while you set up for rolling.

You'll want a deep dish that will hold enough water to cover a spring roll skin. You'll need another dish to place your spring rolls and a damp tea towel to cover them.

Now you're ready: In the water dish, submerge one spring roll skin until it feels soft and pliable. Remove the skin carefully; in the middle of the skin, place your filling (vegs, noodles, and shrimp).
Fold up the two ends, then roll the bottom around the filling tightly and roll up.
Set aside and cover, and continue rolling until you've used up all your filling.

Serve with peanut dipping sauce.

If your towel is damp enough, the skins will stay soft for a few hours. This is definitely not something you want to make hours in advance. After a few hours, the skins will become chewy (not delicious).