Spring Rolls – A no recipe recipe

I like to follow Sam Sifton in the New York Times and his “no recipe” recipes. Basically more an idea or suggestion it’s a recipe without an ingredients list or steps. Inspiring you to improvise and make it your own.

Spring rolls are definitely what I would consider a no recipe recipe as the ingredient combinations/ variations are endless.

Perfect for a light lunch or as an appetizer. They are a great dish to take to a summer potluck as you can tailor your fillings and dipping sauce to accommodate any dietary or allergy restrictions.

This is a great dish to make with children, let them pick the ingredients they like and roll up their own wraps.

Fresh Fruit Spring Rolls

Here are just a few suggestions, but really anything goes! For larger fruits like melon and pineapple cut into sticks for easier roll up.

Add some fresh mint leaves and voila!

• Strawberries and kiwi
• Sliced Peaches with blueberries
• Melon and Mango and pineapple

Savory Spring Rolls

The options are endless; incorporate some cooked chicken, shrimp, or salmon for a bit of protein or leave out and go 100% veggie.

• Shredded Carrots & Zucchini, mango, chicken and cilantro
• Shrimp, pineapple, white rice and cucumber
• Salmon, shredded carrot, red pepper strips, asparagus

For the Dipping Sauce

The dipping sauce can be sweet, citrusy, spicy depending on what you like Make your own or use your favorite store bought peanut sauce!

Here are a few ideas to get you started

Chocolate Dipping Sauce

1/4 cup each cream and chocolate chips. Heat the cream in the microwave for 30 seconds. Pour over the chocolate chips and stir to melt

Orange and Lime Dipping Sauce (good for both fruit and savory spring rolls)

Combine; 1/4 cup orange juice, zest and juice from 1/2 a lime, teaspoon grated fresh ginger.

Spicy Thai Style Dipping Sauce

Combine;

• 1 tbsp sugar
• ⅓ cup water
• 2 tablespoons lime juice – freshly squeezed, about half a lime
• 2 tbsp soya sauce or fish sauce
• 2 teaspoons rice wine vinegar
• 1 clove garlic – finely diced
• 1 small Thai chili pepper – finely diced
• 1 teaspoon thai red curry paste

Pulling it all together

• Prepare all your fillings first.
• Add warm water to a pan or bowl large enough for the rice wrapper to lay flat. Soak a wrapper for about 20-30 seconds. The wrap should be pliable, but still slightly firm, as it will soften while add the filling. Place the rice paper wrap smooth side down and arrange the filling on one half of the wrap leaving about a 1/2 inch on the sides. Fold in nearest end over the filling, fold in the 2 sides of the wrap. Tightly, but carefully roll it.  Cut the wrap in half.
• Cut the wrap in half.
• Repeat for the remaining wraps.

Making Ahead of Time: Spring rolls can be made a day ahead. Cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate. Refrigerating firms and toughens the wrappers and noodles slightly (if they are a little dry, wipe them gently with a damp cloth).