Spring Rolls

People have asked what how I make mine and what I use to fill them but it's hard for me to answer because I do it differently every time.

It really just depends on what I have on hand but there is a general structure to my rolls.

So for those of you that have asked and are interested in making your own here's what I like: I always start with a fresh herb, some kind of green - bibb lettuce, spinach, bok choy, or romaine have all worked well, carrot sticks because I like a little crunch, green onion and cucumber. Sometimes I'll add thin rice noodles, sometimes bean sprouts. I used avocado in these and loved it. I've also added shrimp and those were amazing.

The possibilities and combinations are endless! Just keep it fresh and it's bound to be tasty - and healthy!

Oh, and for dipping sauces, I like to mix sweet chili sauce with Thai peanut sauce. The Thai peanut sauce gives it a little kick. I bought both at an Asian market and they last forever.



Here are a few tips I've learned along the way that makes things easier:

• have everything ready before you get rolling - chop the veggies, make the rice noodles (if you decide to use them) and get everything organized
• just dip the rice paper in warm water to get it wet - don't soak it. The paper absorbs the water and softens as you fill it 
• start with your herb (i like cilantro and Thai basil) then top it with the green of your choice, this creates a little pocket to put the remaining filling into which makes it easier to roll in the end 
• mix it up - try a variety of veggies and herbs to see what you like best
• just keep rolling - my first attempts were kind of sad looking but the more I make them, the better I get at it and really, it doesn't matter how it looks as long as it tastes good
• have fun!

Oh, and because I've been asked this too - no, my kids don't eat these. They'll eat just about everything in them, just not rolled up. And the leftover veggies are a great addition to smoothies!

Have a great day!