Spring rolls: the perfect compact snack! Not to mention an attractive appetizer/hors d’ouevre. Once I realized that these aren’t hard to make at home, it opened up new worlds of possibility for me. These ones are filled with fresh raw veggies and Thai basil, and are pretty quick to put together (nothing to cook or marinate ahead of time!). Instead of having to make a peanut dipping sauce, I add cashews to the filling for a nice nutty flavor. You can dip them in Sriracha sauce for a fiery kick. By the way, this jicama-carrot slaw could easily be a nice side salad in itself if you don’t want to go all the way with the spring rolls! This recipe makes enough for about 10-12 rolls, which I think would serve 4-6 as an appetizer.
- 3/4 cup grated jicama (about 1/2 of a large jicama)
- 3/4 cup grated carrot (about 2 carrots’ worth)
- 2 scallions, sliced thin
- 1/4 cup raw cashew pieces
- 2 Tbsp rice vinegar
- 1 Tbsp agave nectar
- 1/2 Tsp sriracha sauce (I recommend a preservative-free one like TJ’s)
- 1/2 tsp sea salt
Other spring roll ingredients:
- 1 package spring roll wrappers, at least 12 (can be purchased at Asian or specialty grocery stores)
- 1 cucumber, sliced into long thin slices
- 1/2 cup Thai basil leaves
To make the dressing for the slaw, whisk together the vinegar, agave nectar, and sea salt in a small bowl and set aside. Meanwhile, place the other slaw ingredients (carrot, jicama, onion, cashews) in a large bowl. Add dressing and mix well.
To assemble the spring rolls, you will want to set up a work station that includes a cutting board or other flat surface, a platter with the other spring roll ingredients, and a large shallow dish with about 1/2 inch deep of warm water (I used a pie plate) to soak and soften the spring roll wrappers, as well as a plate to put the finished rolls on.
Soak a spring roll wrapper in the warm water on both sides and then place on your flat work surface. Near one edge of the wrapper, layer on the basil leaves and cucumber, followed by a small handful of the slaw.
Now, gently fold the edge of the wrapper over your filling. Then fold in the two sides.
Now roll the whole thing up, burrito style.
Move them to a large plate or nonstick surface as you finish rolling each on. Make sure you have enough room to set out your finished rolls without them touching as they will stick to each other.
Serve at room temp or cold. Enjoy with Sriracha sauce for dipping. Take the leftovers to work for lunch!