Spring rolls originated in China sometime between the Jin Dynasty (265-420 BC) and the Tang Dynasty (618-906BC). The literal Chinese translation is chūn juǎn. Spring rolls, originally called spring cakes, consisted of a thin flour pancake served with fresh fruit and vegetables. They were created as a respite from the winter preserved cuisine, and designed as a welcome to the spring season. Over the centuries, spring rolls have evolved in presentation, ingredients, kind of wrapper and technique as the concept spread across Asia.
Variations on the spring roll are as endless and your imagination. They can be sweet or savory; they can contain a protein source or be vegetarian or vegan; they can be fresh or fried; they can contain fruit or vegetables (or both!); they can be simple or extremely artistic. A variety of sauces can accompany your spring rolls as well: try sweet Thai chili sauce, spicy peanut sauce, Yum-Yum sauce, hoisin sauce, or a simple mixture of soy sauce and wasabi paste.
If you are short on time, you can find pre-assembled spring roll kits at the grocery store. They typically include the rice paper, rice noodles and dipping sauce. You will still have to spend time carefully preparing the fruit, vegetables and protein. If you are feeling creative, try designing spring roll “art” by arranging some of the ingredients attractively in the middle of the rice wrap then covering them with a backdrop of lettuce before rolling. Edible flowers and herb leaves also make a beautiful presentation.
Have fun in the kitchen!
Fresh Spring Rolls
Ingredients
- 9-10 rice paper rounds
- 1 carrot, julienned
- 2 cups thinly sliced purple cabbage
- 1/2 cup julienned red bell pepper
- 1/2 cup julienned yellow bell pepper
- 7-8 to leaves of romaine lettuce
- 1/4 cup chopped mint, if desired
- 5 oz. cooked rice vermicelli noodles
Peanut Ginger Sauce
- 1/2 teaspoon ground ginger
- 1 tablespoon maple syrup or honey
- 2 tablespoons soy sauce
- 1 teaspoon distilled white vinegar
- 1/2 teaspoon sesame seeds
- 1/3 cup natural peanut butter
- 1/4 cup warm water
- 1/4 teaspoon crushed red pepper flakes
Whisk all the ingredients together in a deep bowl until combined.
Set aside until ready to use.
Susan Vander Maas is a graduate of Ohio State University/ATI Wooster. She is the owner of Doc’s Deli, established in 2007.
Instructions
Prepare the veggies and place on a cutting board.
Place one rice paper at a time in a bowl with about 2 inches of water in it. Let it sit for about 10 seconds. Remove the rice paper from the water and onto a plastic, silicone or ceramic cutting mat. If you only have a wooden cutting board, you can place a damp paper towel on top of the board and under the wrappers. Lightly pat the wrappers dry with a paper towel.
Fill the rice papers by arranging in the center of each paper 2-3 slices of the colored bell peppers, a few slices of julienned carrots, some cabbage, a small amount of vermicelli noodles, a sprinkling of mint and a small bit of lettuce.
Fold the left and right of the rice paper over the filing, then fold the side closest to you over the first folds and begin to tuck the filling in as you roll toward the open end. On a plate, lay them on the folded down to set the seam. Serve with the dipping sauce.
