Rainbow Spring Rolls
These rainbow spring rolls are beautiful and delicious anytime of the year, but I especially crave them as the weather starts to warm up. Spring rolls are so versatile – you can use whatever crunchy veggies you have on hand to make them. Usually when I make spring rolls, it’s on fridge cleanout day!
You can also add leftover chicken, pork, or steak. I like to slice the meat thinly and throw into the mix. Here are a couple great spring roll options if you’re a beginner or just need some fresh ideas.
Rainbow Veggie Spring Rolls
Ingredients:
Spring roll wraps
Purple cabbage
Sliced carrots
Cucumbers
Red, green, orange, yellow bell pepper
Cooked noodles (optional, I like ramen, spaghetti, and rice noodles)
Pork Spring Rolls
Ingredients:
Spring roll wraps
Leftover pork chops
Red and green bell pepper
Romaine lettuce
Ramen noodles
Cucumbers
Carrots
Dipping sauces:
Step 1. Prep filling and veggies. I chop most of the veggies into sticks, close to the length of a spring roll. I also slice the (cooked) pork chop thin and keep it cold, straight from the fridge.
Step 2. You’ll use two large plates to assemble the spring rolls. Add warm water to one plate. You’ll rotate, placing the hard wrap in the warm water until flexible and gummy, and then moving it to the empty plate to assemble the roll.
Step 3. Add veggies to the edge of the wrap closest to your body. Roll away from your body once, fold in the ends (top and bottom), and continue to roll. Work gently to avoid ripping the paper.
Step 4. Dip in your preferred sauce and ENJOY!!
I always throw spring rolls together at the last minute. Don’t be afraid of them – they are easier than you think!
I hope you become spring roll-obsessed, like me. They are just so refreshing. LOL
Okay, love ya!
Always and Whatever
Xo