These fresh spring rolls are by far one of my favorite appetizers to prepare for events, especially because they can be made gluten-free and vegan. They are also very light. The flavor of the soft fragrant herbs melded with the fresh vegetables is just sensational. Our hoisin-chili dipping sauce puts them over the top.
This is my rendition, but please use your creative license and let me know what you come up with. I’m always down to be a guest at a dinner table. Happy cooking!
INGREDIENTS:
- 3 ounces rice stick vermicelli noodles
- 10 sheets of rice paper wraps (Three Ladies brand is the best)
- 1 head green leaf lettuce (washed, dried, and ribs removed)
- ½ each very thinly julienned red peppers (ribs removed)
- 1 each medium carrots, peeled and thinly julienned
- ½ each English cucumber or 2 Persian cucumbers, seeded and thinly julienned (don’t peel — leave skin on)
- ½ each peeled and thinly sliced Manila mangos (semi-firm)
- ½ bunch picked fresh cilantro leaves
- ½ bunch picked fresh mint leaves
Hoisin Chili Sauce
- ⅔ cup hoisin sauce
- ⅓ cup Mae Ploy Sweet Chili Sauce
- 2 teaspoons sesame oil
DIRECTIONS:
- Start by prepping your rice noodles (see TIPS at the bottom):
- Bring a pot of water to a boil, then drop in the noodles. Stir them gently and cook until they’re just right—tender but with a little bite (follow the instructions on the package). Drain them and cool under cold water to stop the cooking process and prevent them from clumping. Set them aside, ready for action.
- Next, prepare the rice paper:
- Fill a shallow pan or plate with ½ inch of room temperature water. Submerge a rice paper in the water for about 10 seconds until it’s soft and flexible. Lay it flat on a clean surface, like a cutting board, and let it rest for a moment to reach the perfect texture.
- Scatter cilantro and mint leaves over the rice paper, infusing each roll with fresh, vibrant flavor.
- Now it’s time to build your roll:
- On the lower third of the rice paper, layer a few pieces of green leaf lettuce, followed by a small bundle of rice noodles. Add strips of red pepper, carrot, cucumber, and sweet mango.
- To roll, fold the bottom edge of the rice paper over the fillings, then tuck in the sides and roll it up tightly, just like you’re wrapping the perfect burrito. Be firm but gentle—these rolls are delicate but need to hold together.
- Now, make the hoisin chili sauce:
- In a small bowl, whisk together hoisin sauce, tamari, honey, sesame oil, garlic, and just enough water to get it smooth and creamy.
- Serve the spring rolls with the sauce on the side, perfect for dipping.
- You can slice them in half diagonally if you want to make them extra pretty.
- For a finishing touch, brush the finished rolls lightly with a neutral oil, like avocado or grapeseed. This will prevent the rolls from sticking together. See TIPS below.
- Cut your rolls in 3-4 even pieces and platter them up to show off your handiwork.
- Dip and savor the flavors!
Tips
- Resist the urge to toss your noodles in oil—it’ll make rolling those spring rolls a slippery challenge. Stick with gluten-free noodles and tamari, and swap out hoisin for tamari if you need a gluten-free dipping sauce.
- Finally, keep your rolls fresh and vibrant by brushing them with a light coat of neutral oil before serving. You’ll want to wrap them individually in plastic wrap or cover them with a damp kitchen cloth. This trick not only keeps the rice paper from drying out but also adds a subtle, appetizing sheen.
Please keep Robert Dorsey Catering & Events in mind as you plan out your holiday soirées and office gatherings.