The sun in shining. IT’S SPRING. After a week of less-than-springlike weather last week (ahem, snow in April?), this week is starting to show signs of warmer temps and greener grass. In honor of the changing seasons, I bring you spring rolls. We gave them a try at our Spring Party on the first day of spring, and they were wonderful! They’re perfectly versatile, and super easy to make.
Before you do anything else, you’ll need to buy rice paper. I found mine in my local grocery store in the ethnic food aisle. They look like this:
While you’re at the store, pick up a sauce. A basic sweet and sour will do, but if you want something more spicy, be my guest.
Here we go! This is an extremely flexible recipe, so don’t feel trapped by the ingredients you see below. Try them with chicken. Or just veggies. Use different veggies. More filling! Make them to suit your tastes.
- Rice Paper
- 1 lb steak (whatever cut you’d like)
- 1 Tbs. Worcestershire Sauce
- 2 Tbs. Soy Sauce
- Dash of onion powder
- Dash of pepper
- 3 carrots
- Sprouts (make your own!)
- 1 avocado
- 1/2 of a cucumber
1. Slice your steak into thin strips, and marinate in a ziploc bag with the Worcestershire, soy sauce, onion powder, and pepper. Leave it in the fridge for 20-30 minutes.
2. While the meat is marinating, slice your veggies. You want them all to be about 4 inches long and thin.
4. Assemble your spring rolls! Dip your rice paper in a large pot of hot water. You don’t need boiling water, here. It needs to be hot, but not so hot you can’t put your hand it. First dip one half, and then the other, 3-4 seconds each half. Don’t worry if the paper still feels stiff, the water will continue to soak in. Lay the paper flat on a plate.
5. Top your rolls with whatever you would like. Don’t forget a sauce. The sauce is the best part. This is a store brand sweet and sour, found right next to the rice paper.