Victorious day for me today. The only time I made fresh spring rolls previously, they were freakishly chewy and I ended up pulling the wrapper off and just eating the filling.
I bought some wrappers about a month ago, because I really felt I needed to try them again – lots of people eat them, there must be a reason.
So I did a little research – turns out don’t soak them is tip number one. Tip number two – don’t pack them too tight.
All right, off to make fresh spring rolls. What to fill them with, though?
- 1 yellow bell pepper, cut into thin strips
- 5 red radishes, sliced into thin rounds
- 3 stalks of celery, cut into 2-3 inch lengths and then cut into thin strips
- 1 lb of left over pork roast, cut into small pieces (I also chopped up the pepperoncini into small pieces)
- arugula, romaine or thinly sliced cabbage
- spring roll wrappers (there’s probably 30 in a pack, so you’ll have plenty)
Get a shallow bowl or plate big enough to put the spring roll wrappers in flat and that will hold enough water to cover the wrapper.
Do one wrap at a time! Dip the wrapper into the water, take it out and let the water run off. Don’t worry about getting all the water off, it needs to soak in.
Place your wrapper on a clean surface of some kind. I just used a cutting board, which, it turns out, was a really good choice. The boards I have have a groove cut into them just in from the edge and it’s just enough to get my finger into and under the edge of the wrap when it was time to wrap.
Load on your toppings. Make them no further across than half way and leave at least 1 inch at the edges.
Once your wrap is loaded, grab the bottom edge and bring it up to the edge of your filling. Tuck the sides in and roll the rest of the way. There’s a diagram on the back of the package of the wrappers. 🙂
Follow these steps until your fillings are gone (or your wrappers are gone).
Make a dipping sauce – sour cream and salsa would be good. I made a quick cheese sauce because, quite frankly, the salsa and sour cream thing did not occur to me! Good grief.
Another of the tips I saw about using these wrappers – don’t make your weeks’ worth of them. They harden up as they dry in the fridge and they aren’t so great then. Fresh is better.