By Cameron Saylor, Recent ASU Nutrition Student
Spring is around the corner. Okay, in Arizona it’s already here. When I think of spring I think of spring rolls. Well, yes, because it’s in the title. But they are light, refreshing and healthy.
These spring rolls will take your springtime get-togethers to the next level!
Depending on your skills with wrapping a spring roll, this recipe should make about 10-15 rolls.
- 1 cup chopped mushrooms (your favorite variety will do just fine, I use whatever is on sale)
- 3 cloves minced garlic
- 1/2 tsp neutral cooking oil (I use avocado but you can use whatever you prefer)
- 1 1/2 tsp soy sauce
- 1/3 cup minced green onions
- 2 tbsp minced fresh ginger (must be the fresh stuff, this isn’t pumpkin pie time)
- 1/2 tsp toasted sesame oil
Sweet and Sour Dipping Sauce (totally optional but who doesn’t love dipping sauce?)
- 1/2 cup rice vinegar
- 2 tbsp sugar
- 1 tbsp garlic chili paste
- 1 tsp lime juice
- 1/4 finely chopped peanuts (Optional)
- 6-8 lettuce leaves
- 1 cucumber sliced into matchsticks
- 1 carrot sliced into matchsticks
- 2/3 cup chopped basil
- 1/2 cup chopped mint
- 1/2 cup chopped cilantro
- 1 pack large spring roll/rice paper wrappers
Step 1 – Heat neutral oil in a skillet over medium heat. Add the mushrooms and sauté until the mushrooms start to get a little watery, should be about 2-3 minutes. Add the soy sauce, green onions, ginger and garlic. Cook for another 2-3 minutes and then add the sesame oil and stir to combine. Set the filling aside to cool while you make the dipping sauce. If you’re skipping on the sauce, proceed to step 3
Step 2 – In a small sauce pot, combine vinegar and sugar and simmer over medium heat. Allow the mixture to cook for about 3-4 minutes and then gradually stir in the chili paste and lime juice. Stir to combine and remove from heat. Once cool, move to a storage container for later use. The peanuts will have their debut soon.
Step 3 – It’s finally time to make some spring rolls. Follow the directions on the back of the rice paper package for preparation. Making one at a time, lay a leaf of lettuce down on the rice paper and then begin adding your contents. Remember, you’re going to roll these beauty’s up so be careful not to pack too much in one roll. Once you have added all the ingredients from step one and three, fold the wrapper over once left to right or right to left, whichever you prefer, and then fold the bottom up like the end of a burrito. The paper can get sticky quick, so be careful. Continue making rolls until you run out of filling. When you’re ready to serve, add the peanuts to the dipping sauce and get ready for a mouthful of happiness. These spicy little treats will last about two days in the fridge but mine never even make it there.