Spring is here! There’s something about the change in weather that makes this city feel fresh and clean and new. We have been getting so much rain in Brooklyn over the past few weeks, and this totally contributes to that fresh, clean feeling too. All the baby leaves on the trees are unfurling and are the happiest shade of green I’ve ever seen. This city is so much better when the sun is shining.
I have been eating things that are simple and fresh these days, and that could be attributed to the fact that beach / bathing suit season is around the corner, hehe. Whatever the reason, and these spring rolls are perfect. Light and fresh, and endlessly customizable.
My mother recently came to Brooklyn to help me move (she’s the best!) and while she was here she held up my package of spring roll wrappers and gave me the strangest look. I get mine from a little Asian Grocery Shop off Houston in the city, but you could probably find them in any specialty grocery. I also found them on Amazon, click link to order. Don’t be intimidated, they are so easy to use.
Fill a shallow bowl (wide enough to fit your wrappers) with a few inches of warm(ish) tap water. I just run my tap for a few mins until it’s around bath water. Soak your wrappers one at a time for around 30 seconds to 1 minute. They should become translucent and pliable. Lay them out (carefully!) on a clean kitchen towel and fill to your heart’s content.
As you can see from the picture above, I filled mine with sliced Shrimp, Mango, Red Bell Pepper, Persian Cucumbers (the little seedless ones) and lettuce. Layer everything in the center of your spring roll wrapper and roll like a burrito (sides in first, and then bottom to top).
*if you’re using shrimp and they are on the larger side, I’d recommend cutting them in half. They seem to fit better this way.
- - 1 package Spring Roll Wrappers
- - ½ pound shrimp, cooked
- - 1 mango
- - 1 red bell pepper
- - 1 seedless persian cucumber
- - 1 heart of romaine lettuce
- - dipping sauce of choice, I used store bought sweet chili sauce from whole foods
- if using shrimp, cook these first. I sautéed mine in a bit of oil until cooked. let cool on a paper towel until ready to use.
- soak each spring roll wrapper in warm water until translucent and pliable. place on a clean dishtowel carefully as not to tear it.
- fill each spring roll with your desired ingredients. be sure to layer them towards the middle and center of the wrapper.
- carefully fold in both sides around your ingredients, and continue to roll the spring roll from the bottom to the top (as if rolling a burrito)
- slice and dip into your favorite sauce, sweet chili or peanut work well.
Let me know in comments below or on Instagram @brooklynstudiokitchen by tagging #brooklynstudiokitcheneats if you decide to give this recipe a try. Enjoy! Love, M.