Spring Rolls with Dipping Sauces

These fried spring rolls were made by our Stake President's wife, Mee. She made them for us at a Bishop's retreat and they turned out fantastic. And I'm so thankful that she taught us all how. We love spring rolls and now we can enjoy them whenever we want! *See recipe below for the cold version. 

You need a large bowl, filled with the following ingredients in the proportions you like:

finely shredded cabbage
finely shredded carrot
cooked ground turkey, lightly seasoned
green onion, finely sliced
cilantro, finely sliced
fine rice noodles, softened in boiling water
2-3 eggs for binding, plus 1-2 more for sealing wrappers
lots of Kosher salt
lots of black pepper

Combine all ingredients. Roll up a spoonful in each spring roll shell/wrapper tightly. Brush ends with egg to seal, and fry immediately. Serve hot. (If you want to make a bunch and save the extras in the freezer, dust the raw spring rolls with flour and keep in a zip-lock bag.) 

Serve with Sriracha, Duck Sauce, Sweet and Sour, or any sauces below. They are excellent! Also serve with fried rice, and linguine noodles as lo mein. Steamed broccoli and cauliflower on the side makes a nice meal. 

Fried Spring Roll Sauce

1/4 c. lime juice

1/4 c. fish sauce (or soy sauce)

1/4 c. sugar

1/2 c. water

Heat just enough to dissolve sugar. Then add finely shredded carrots, and red pepper flakes. Goes best with fried spring rolls.

 

Cold Spring Rolls:

cooked cellophane noodles

fresh basil leaves

fresh cilantro leaves

fresh bean sprouts

lettuce like romaine

cooked shrimp, or pork or beef (optional)

spring roll wappers

Prepare noodles and all other ingredients to assemble. Soften wrappers one at a time so they don't stick together in hot water until pliable, about 30 seconds. Lay softened wrapper on a clean cutting board and fill with some of the ingredients and roll as a burrito, folding in the sides first and then rolling up. Keep chilled with sauce until ready to serve. 

Cold Spring Roll Sauce

1/4 c. fresh lime juice

1/4 c. creamy peanut butter (natural is best)

1/4 c. sugar

1 Tbsp chili garlic sauce

2 tsp soy sauce

Puree sauce in blender until smooth, or whisk.