FRESH Spring Rolls

I struggle with multiple course meals.  Primarily because I don’t think ALL of that food is really necessary–plus, I really want to be ’empty belly’ HUNGRY when the main course arrives.  Crazy?  I say SMART!  So when you join us here at 488 for dinner you might find some nuts or veggies out to kick off the night, but it is unlikely that you will find a heavy, fat-filled, calorie-wasting appetizer.  There are a few exceptions to that rule–and this isn’t one of them!  These rolls are ridiculously easy and SUPER LIGHT — and I think they are a great way to kick off a good eastern meal or as a healthful snack.  The true beauty of this one (besides the fact that that they taste soooo good) is that they are LOW, LOW, LOW in calories, loaded with vitamins and fiber, and cool, FRESH flavor!

If you have been to Saigon 39 in KC you will get the idea of how these puppies taste.  Soft, yet crunchy; sweet, yet salty; simple, yet complex with intense, herbal flavors in every bite!!  Saigon’s are probably the best I have ever had and what I set out to make last night.  Sadly, I haven’t had one of their spring rolls since we moved, but my memory does not fail me on the way the textures, flavors, and smells come together perfectly to create this gem.  So, give my FRESH spring rolls a try and let me know how you think they compare to your favorite!

Spring Rolls

Servings:  2-3

  • 4 pieces rice paper
  • 1 c spring mix
  • 1/2 c cilantro, chopped
  • 1/4 c mint, chopped
  • 12 pieces of medium size shrimp, boiled
  • 2 oz dry rice noodles, cooked al dente (3-5 minutes in a salted boil), and drained.  Allow to cool to room temperature

Peanut hoisen sauce

  • 2 T peanut butter
  • 1 T hoisin sauce
  • splash of low sodium soy sauce
  • squirt of chili sauce (sriracha)
  • 1/4 t ginger, minced
  • Water, enough to make the sauce thin enough to dip the roll into easily

Vinaigrette sauce

  • 1 T + 1 t fish sauce
  • 2 T lime juice
  • 1/2 t + chili sauce (sriracha)
  • 1 T garlic, minced
  • 1/4-1/2 t anchovy paste
  • 1/8 t ginger, minced
  • 2 T sugar
  • 1 T garlic, minced
  • 1/4 c water

Soften the rice paper according to it’s package label.  Place on a moist cutting board.  Line 3-4 shrimp in the middle of the paper.  Add 1/4 c spring mix, 1/8 c cilantro, and a big pinch of mint on top of the shrimp–distributed evenly so you get some of each in every bite.  Roll the spring roll

Make the sauces by mixing the designated ingredients in small bowls.   Serve with the spring rolls.  The sauces flavors will be more pronounced if you mix them 1-2 hours ahead of time and let them sit at room temperature until serving.





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