Jewel-like spring rolls

Spring rolls are just the best appetizer for crowds and once you get over the learning curve of rolling them up (see tips at end of recipe and this video), the sky is the limit when it comes to fillings. From the classic prawns/veg to the more unusual pomegranate/duck confit, you can really use all sorts of different flavors. Here you will find my 3 favorites variations but feel free to use your own combinations.

As far as dipping sauces go, I have included two: spicy peanut – because it’s just so delicious – and citrus ginger, if you want to have a lighter tasting option. You’ll note that although you can use it, I don’t put soy sauce in either of them. Instead, I opt for liquid aminos because they are gluten-free, non-GMO, less salty and available at Organic Foods and Cafe.

Each combo makes 20 rolls.

Ingredients

• 20 rice papers
• 2 tsp sesame oil
• 3 tbsp sesame seeds

The Avocado/Prawn combo

• 2 tbsp sesame seeds
• 20-30 cilantro leaves, stems removed
• 20-30 mint leaves
• 1 half avocado, thinly sliced
• 10 jumbo prawns, cooked, halved lengthwise
• 1 cup rice vermicelli (thin), cooked and cooled
• 1 grated carrot

The Mango/Chicken combo

• 2 tbsp sesame seeds
• 20-30 cilantro leaves, stems removed
• 20-30 mint leaves
• 1 mango, sliced into 20 thin slices
• 1 cup of cooked chicken breast, shredded
• 1-2 cucumbers in julienne

The Pomegranate/Duck confit combo

• 2 tbsp sesame seeds
• 1 duck confit leg, skin off, shredded and warmed up for 5 minutes in a pan
• 1 cup rice vermicelli (thin), cooked and cooled
• 1/2 cup of pomegranate
• 20/30 mint leaves
• 1 cup of rocket

Spicy peanut sauce

In a blender, mix all the following ingredients for 30 seconds or until smooth:

• 1/2 cup smooth peanut butter (I use sugar free)
• 2 tbsp liquid aminos
• 2 tbsp hoisin sauce
• 2 tsp rice vinegar
• Juice of 1 lime
• 1/4 – 1/3 cup water
• 1 tsp sriracha sauce or other spicy sauce
• 1-2 tbsp sesame oil
• 1/8 cup of macademia oil or other neutral oil
• 1-inch piece of ginger

Citrus ginger sauce

In a blender, mix all the following ingredients (except sesame seeds, which you only add at the end for decoration) for 30 seconds or until smooth:

• Juice of 1 lime
• Juice of 1/2 grapefruit
• 2 tsp rice vinegar
• 1/4 macademia or other neutral oil
• 2 tbsp sesame oil
• 1-inch piece of ginger
• 1 tsp sesame seeds
• 2-3 tbsp liquid aminos

Instructions

1. Fill a pie plate with warm/hot but not boiling water
2. Place a rice paper in the plate until soft, around 30 seconds – 1 minute
3. Place rice paper on clean cutting board or counter
4. Sprinkle each rice paper with a pinch of sesame seeds
5. Place 1-2 leaves of herb in the middle of the rice paper, then add a slice of avocado/mango/pomegranate
6. Top with a small pinch of rice vermicelli if applicable and then with 1 tbsp of prawn/chicken/duck
7. The last addition should be the carrot/rocket/cucumber
8. Roll one side of the rice paper over the little mound of herb/prawn/chicken/duck/vegetable and then fold each side flap over
9. Then roll the rest of the parcel towards the part of the rice paper that is still flat and place on a separate plate. Brush the roll with a little bit of sesame oil.
10. Cover the roll(s) with a wet cloth until ready to serve

Useful tips:

• Ensure you prep all ingredients beforehand and have them ready near your cutting board so that you can quickly assemble each roll. Prepping the ingredients is half the battle!
• Here is a video of how I assemble them – rolling is tricky at first, but you will get good at it in no time
• Make these maximum 4 hours in advance
• When placing the rolls on the plate, keep a small space between each roll
• Lightly brush each roll with a bit of oil – this way when you stack a few of them on top of one another they don’t stick
• Use a good quality rice paper – I use Thai Choice
• Change the water of the pie plate every 10 rolls making sure your water is always warm