(Originally published May 2012 on Healthy Kids). I am so thankful for my wonderful neighbors, Ken and Donna, who shared this awesome spring/summer recipe with me. It is so fun and festive, yet very easy to prepare. You have to make sure to get your hands on the rice paper (Three Ladies is the brand Ken and Donna recommended to me, available in some grocery stores but definitely in Asian markets).
Note on the picture at left. This was my very first attempt at wrapping spring rolls in rice paper. I learned a lot on this first try, and I consulted again with my neighbors who have much more experience. Their advice: use less stuffing, and fold over the ends before making the final wrap around the roll. This way, the filling does not fall out when you eat it. Here is better example of rolls that are easier to eat:
Thai Spring Rolls
½ cup bean sprouts
1/3 head green cabbage, chopped
5 green onions, chopped
¼ cup fresh herbs (cilantro, basil, or mint)
¼ cup carrots- grated or julienned
1 T lime juice
1 T soy sauce*
½ tsp fresh ginger- grated
1 cup thin noodles-pre cooked (use Chinese rice or bean thread noodles)
*use the gluten free version if you are making this recipe gluten free.
Optional: shrimp (pre-cooked), avocado, fresh baby greens (arugula, mustard greens, etc.)
Notes: a bag of pre-packaged coleslaw saved me some prep time for the carrots and cabbage in the recipe.
Directions: toss all ingredients together except wrappers. Submerge spring roll wrappers, one at a time, in hot water until pliable-about 15 seconds. Place 2T of mix on each wrapper and wrap. Serve with dipping sauce.