There is nothing more wonderful than a homemade grilled spring rolls. These healthy summer rolls are fun, bright and pretty easy to make. Perfect to serve as an appetizer, lunch or dinner. I’m sure most of you have had these before its a popular appetizer at any Vietnamese or Thai restaurant. They are most commonly known as Vietnamese spring rolls. It’s important that before you start all your vegetables cut and everything ready. So when it’s time to assemble them it would be quick. The rice paper wrap will soften in a few seconds, you want to work quickly in assembling your spring rolls. To roll the spring rolls start rolling from the bottom and then fold and tuck the sides in. Remember to always roll your spring rolls tight so when you cut them the filling won’t be loose. Serve with peanut spicy peanut sauce.
Tips:
If you want to make this ahead, after you roll them lightly brush each spring rolls with any neutral scented oil. I like using avocado or sunflower oil. This way the rolls does not stick to each other as they become more sticky as they sit in the fridge. Do not cut them yet. Arrange them in a container and add a wet paper towel on each layer to keep the rolls form drying out. Keep them in the fridge. They last up to 4 hours. When you’re ready to serve cut and arrange on a platter. Serve with peanut sauce on the side. Happy cooking! (I’ve included the link of our favorite dipping sauce)
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Spicy Peanut Sauce: https://amzn.to/3gO2P3j
Rice Paper : https://amzn.to/30Oh0A8
Here’s what you need:
1 Lb Short rib (4 inch long, half inch thick)
1/4 Cup Brown Sugar
1/4 Cup Soy Sauce
1/4 Cup Water
2 Tbsp Rice Wine
1 Pear
2 Garlic Cloves
1 Tbssp Sesame Oil
1 Med Size Carrot
Half English Cucumber
1 Yellow Bell Pepper
3 Lettuce leaves (Romaine)
Cilantro Leaves
Mint Leaves
Original of the video here
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