They are not difficult to make at all, and go together quickly once you prep everything and are ready to roll.
Spring Roll Wrappers
Mung Bean Thread Noodles, or cellophane noodles or Sai Fun
boiled shrimp, shelled and split
green onions, white part chopped, green part sliced lengthwise
rice wine vinegar
sriracha or garlic chili paste
fish sauce or patis, if you have it, if not, don't worry
peanut butter (optional)
Shred your carrots, slice the green part of your green onions lengthwise, and remove any stems from your baby spinach and cilantro.
Boil your shrimp until just done, remove shell and split down the middle until you have two exact halves.
At this point, if necessary, use a pair of scissors and cut your noodles. Just put your kitchen shears into the cup or bowl they are soaking in and cut them a few times. This will make them a good length to work with, otherwise, they are very very long. Drain the noodles, rinse with cold water, then with your hands squeeze out as much moisture as possible.
The residual water on the wrapper and on the plate will continue to soften the wrapper up so you can roll it. By the time you put your filling on it, it will be ready. If you wreck your first wrapper, congratulations, we all do! Just dip another one and keep going.
On the bottom half of the wrapper, lay down a few spinach leaves, then a layer of shredded carrots, then lay down some noodles. Lay a few pieces of green onion on top. Place the shrimp, pink side down in a row above your veggie noodle pile. Cover with a few cilantro leaves.
Lay the bottom of the wrapper over your veggie noodle pile, then lay the sides over. Now carefully start rolling it all up. Handle this with a firm by gentle hand, the wrapper is stronger than it looks, but it can tear if you are too rough. Just keep rolling....
The dipping sauce is very simple. Starting with a two tablespoons of honey, I whisk in about a teaspoon of rice vinegar, half a teaspoon of soy sauce, a few drops of fish sauce (optional), and a tiny bit of sriracha, which is a spicy hot garlic chili paste, you can use hot sauce or leave it out if you wish. Whisk this all together until smooth, then taste and add ingredients until its sweet, spicy, tangy and salty enough for you. Some people, also add a little peanut butter, and that adds a different flavor. I will make my sauce and put it into two bowls, adding peanut butter to one, and the chopped white part of the green onion to the other.
Substitutions, make them any time you don't have the particular ingredient. No cilantro? Use mint. No spinach? Lettuce works! No noodles? Add more spinach or lettuce or carrots.
As always, make this recipe your own, be adventurous!