Spring Fresh Rolls

Spring is here. I’ve been thinking to post this spring fresh roll recipe for a while, so no further due, I’m writing this simple recipe on my blog now. I invite you to make some fresh rolls with me before spring is gone. The fresh rolls are wonderful appetizer, lunch and dinner to treat your family and friends. Because this recipe doesn’t require the preciseness but your own taste likings, so it’s very easy and delightful to make with your partner and kids. Let’s pick some of your favorites spring herbs for the fresh rolls. I love the combination of cilantro and cucumber. But you may like basil, mint, parsley… Remember to bring out some fun sauce like hot chili paste, Sriracha, Hoisin, Oyster, Teriyaki and many more to go with the fresh rolls.

There’re various stuffing for you to explore. I made a quick list here.

• veggie with eggs,
• veggie with eggs and shredded cheese
• veggie with any type of ground meat like ground pork, turkey, beef …
• veggie with seafood like pan seared shrimp, scallop, fish
• vegetarian – herbs, herbs with pan seared tofu (firm) strips or herbs with any type of cooked and seasoned grains

Here I made some fresh egg rolls with a simple recipe (6-8 servings).

• Rice paper (you can find it in any Asian market)
• eggs
• green onion
• English cucumber
• salt, white pepper powder, garlic powder and curry powder to enhance the eggs color and flavor

Make sure to let the scrambled eggs cool down before adding the veggies to avoid watery stuffing

Soak the rice paper in warm water for 10 seconds, then place it flat on a plate. Scoop 2 tsp or any comfortable amount of the stuffing onto the center of the rice paper.