Dips & Appetizers

Fresh Spring Rolls

Rice papers (purchased at the store)

Lettuce or cabbage sliced supper thin

Thai mint (one small bunch)

Thai basil (one small bunch)

Bean sprouts (1/2 pound)

Cucumber (1 English)

Cilantro (1 small bunch)

Shrimp (1lb medium) or Pork roast (Tenderloin)

2-3 cups cooked Rice

Rice noodle sticks (1 bag)

Hoisen sauce (1 jar)

In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.

Lay on plate, cover with moist paper towel and refrigerate until ready to serve.

Nancy Huffman Lance (Lydia’s Mother-in-law) 

Eagle River, Alaska

I like these rolls, I love the Hoisen sauce! A friend of ours said that you could eat paper plates as long as you dipped it in that sauce.

-Lydia

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