Welcome to “How To” on Eating In Bed! I know it’s hard to learn how to cook with no explanation for the method you’re using is, so this section of the site is dedicated to making delicious food accessible, fun, and to introduce you to the proper execution of cooking techniques!
We have an amazing Guest Post today coming to us from Sarah Warnaar. She’s going to teach everyone the wonders of Spring Rolls. I know plenty of people that think the rice wrappers are a bit weird, but I personally find them amazing. Spring Rolls are the healthy refreshing version of Egg Rolls. They have a combination of flavors that hit you in layers with every bite and are complimented well by dipping sauces. They’re served cold, which allows you to appreciate the marriage of cooked and raw ingredients. The main thing to know about Spring Rolls is that the Rice Paper Wrappers are delicate and you’ll probably go through a few failures until you get it right, but keep at it and you’ll end up with something fantastic!
- 1/2 – 1Lb Ground Pork/Beef
- Cellophane Noodles
- 1 Tbsp Seasoned Rice Vinegar
- 1 Tbsp Fish Sauce
- Romaine Lettuce
- Thai Basil
- Green Onion
- Shredded Carrot
- Rice Paper Wrappers – Round Shaped (Spring Roll Wrappers in some stores)
- Season the Ground Meat with 1 Tbsp of Ginger, Garlic and 1/4 Cup of Fish Sauce
- Refrigerate for 20 Minutes
- Let Ground Meat come to room temperature
- Bring a Large Pan to Medium-High Heat
- Cook your meat until it’s all browned
- Drain and set aside
- Cook the Noodles according to the package
- Season to taste with Vinegar and Fish Sauce (you don’t need to season the noodles, but it’s better)
- Allow noodles to come to room temperature
- Fill a PLATE with warm water
- Run the Rice Paper through the warm water so it is moistened – BE GENTILE AS THE PAPER WILL TEAR WHEN WET
- Lay the Rice Paper on a Flat Surface that it won’t stick to – Preferably a plate, counter top, or cutting board (wetting the surface can help also but is optional)
- Leave 1/2 inch of space on 1 edge of the paper and place your fillings in the open space (about 2Tsp per Spring Roll)
- Fold in the right and left sides of the rice paper
- Now roll the Rice Paper starting from the edge that filling goes to (just like rolling an egg roll)
- Be careful not to over stuff them or the paper will tear
- You can also fry these for a crunchy version!
Here’s how you make a traditional Fish Sauce, though I prefer mine plain
FISH SAUCE INGREDIENTS
- Thai Chilies (Add as many as you want, depending on spice) Cut or leave whole and mash after liquid is boiled)
- Crushed dry roasted peanuts
- Fish sauce
- Depending how much sauce you want to make the measurements will vary
- Do a 1 to 1.5 ratio of Sugar to Water
- Boil Sugar & Water add Chilies
- Boil till Sugar dissolves. Add Fish Sauce to taste (depends if you want it more sweet & hot than sweet/salty & hot)
- When liquid is seasoned add peanuts
- Chill till room temp
PEANUT CREAMY SAUCE INGREDIENTS
- Creamy peanut butter (or crunchy if you want a little bite)
- Hoisin Sauce
- Hot water
- Mix equal parts PB & Hoisin…Use hot water to thin sauce to your liking.
- ***I had a version of this where they added curry paste to the sauce for a little kick*** It’s a nice surprise.
Now that you know how awesome Spring Rolls are you can try them out with all kinds of ingredients! If you enjoyed this Guest Post and have something awesome you want to contribute, head over to our contact form and send me your best recipes, tips, and treats!