Fresh Spring Rolls

To counter all the heavy greasy foods we sometimes eat, I like to make these spring rolls. They are light and fresh while still being filling. My dad used to make these a lot when I was a kid - he spent some of his childhood in Vietnam and ate a lot of these. It's a cold dish so it's great for the summer. Definitely a party pleaser because it looks so much harder to make than it actually is. Spring rolls are great because they're so versatile and you can work with what you've got. I like to keep some things standard like the vermicelli and bean sprouts, but you can go nuts.

Fresh Spring Rolls

Medium sized spring roll wrappers

1/4 package of vermicelli or mung bean noodles

2 squares of firm tofu, pan seared and cut into strips

1/2 lb of seitan, pan fried

1 1/2 cup bean sprout

1 cup cilantro

1 cup choice of greens - we used a spring mix

1/2 large english cucumber

1 red bell pepper

2 green onions

**These are definitely approximate measurements - it depends on how many spring rolls you want to make. 

Sweet and Sour Dipping Sauce

2 tbl Ketchup

1 tsp Sriracha (more or less depending on your preference)

1 tbl soysauce

1 tsp vinegar

1 tbl honey or brown sugar

Using warm water and a flat surface, soak an individual wrapper with a couple tablespoons of water. You may have to spread the water with your hands. Be careful not to rip the wrapper as it is pretty fragile. Once the wrapper is completely hydrated, which should take about 5 minutes, it should be a little sticky and gummy. Place a small amount of each of the ingredients on side of the wrapper closest to you.

Start rolling the spring roll, keeping all the ingredients together. Once you're about in the middle fold the sides in and then continue rolling. Think of a burrito.

This wrapper is pretty forgiving - you might see that I have my finger caught it in. At the end they always look presentable. Let the spring rolls sit for a couple minutes to let them dry. Serve them up with the sweet and sour dipping sauce, and enjoy a tasty beverage. We had Capital's Maibock with ours. 

I should give Stephen a lot of credit for this one, he wrapped a lot of the spring rolls and also helped prepare the ingredients. Thanks Stephen!