My boyfriend used to work in a Thai restaurant, but for some reason he has a soft spot for this Vietnamese Spring rolls. Who doesn’t like a spring roll that is actually made with fresh ingredients. We do not have a lot of farmers market around here in Michigan, but when we do we love to head over there and get some fresh ingredients. You can also get these ingredients in a local supermarket or your local fresh market.
There is one ingredient for the sauce I am not sure where you can get your hands on, my boyfriend actually bought it when he was in Wisconsin. I finished an entire jar of the almond butter from Yumbutter. I love the almond/ peanute butter from Yumbutter, I spread it on my toast, I also included them in some of my cooking. They are just so versatile, and of course they are super yummy too. Hence the name, YUMBUTTER! I will include a link in the ingredients section of where you can get the spicy thai peanut butter with cayenne, tumeric anc cumin. In addition, I also like to dip the spring rolls in a wasabi/soy sauce mixture just to change things up as well as add a kick.
- 1 cup of julliened carrots
- 1 cup of shrimp
- 1 cup of cucumber slices
- A stalk Romaine lettuce
- A pack of rice paper
- 2 tbsp of Spicy thai peanut butter (alternatively you can use regular peanut butter, add some siracha and soy sauce to taste)
- 1 tbsp of water (if the sauce is too thick for your liking you may use 2 tbsp of water)
- A dash of fish sauce
- Clean, peel and cook your shrimp in boiling water with some salt for about 3 minutes. Set aside for later use.
- Start by rehydrating the rice paper in a bowl of warm of water until soften. You should be able to tell when they are soften you will be able to bend them and use it as a wrapper.
- Lay the rice paper flat on a plate or a board of some sort. Arrange your fillings of the spring rolls starting with the lettuce at the bottom. Add a handful of carrots and two slices of cucumber. Lastly, add in your cooked shrimps.
- Fold the left and right side of the wrap inward, then tightly roll the rice paper forward, to make sure that all the ingredients stayed in the wrapper.
- Repeat with the above steps until you run out of fillings to wrap.
- For the sauce, combined the spicy thai peanut butter with water and add a dash of fish sauce. Mixed all the ingredients together and stir well before serving.
I do not feel guilty after eating 6 of these puppies. They taste so good and they are pretty healthy in my opinion, or at the very least better than the deep fried version. Enjoy them on a warm summer day or a cold night.
Have fun wrapping!