Spring rolls. I freaking LOVE them!
- : are made out of tapioca starch and rice starch. They come dry in the shape of a circle with small patterns on them. In order to soften them, you dunk them quickly in hot water.
- : One of my must-haves for ethnic cooking! I use it for stir fry, and all sorts of Asian sauces. It adds a great deal of flavor and a little kick. I used it in the peanut sauce for this recipe.
- : You’re probably already very familiar with this one, but I figured I’d show you the exact coconut milk I use each and every time I make something that calls for it. I always like the full-fat kind as opposed to the lite. This also went into the peanut sauce. Mmmm!
- These strange little guys come dehydrated and are made out of beans or rice. You cook them the same way you would pasta. These are the funky fresh noodles you find inside your spring rolls.
The only tricky part about making the spring rolls was hydrating the dehydrated rice wrappers. You need to dunk the wrappers in hot water, but they rehydrate very quickly, so you pretty much skinny dip them. In, out. Bang boom. For this process, I heated water in a wide-mouth shallow saucepan on the stove until boiling, then allowed it to cool enough to be able to touch the water.
I took one wrapper at a time and quickly wet the whole circular edge. I then lay the wrapper flat on the surface of the hot water for a split second so that the middle could rehydrate too, and I could still lift it out without it collapsing (the wrappers will collapse or fold over on themselves if you leave them in water for too long). I then lay the wrapper on a piece of parchment paper sitting on a cutting board and from there, I stuffed it with the fillings and wrapped it up.
That’s it. Easy peasy lemon squeezy. But let’s be honest: while spring rolls are great and everything, they’re really just a caravan for peanut sauce. Which is the holy mother of all sauces in my peanut loving experience. The Dr. Jack Shephard of sauces. These boots are made for walking, so let’s slather them in peanut sauce. I…think you get my point.