Everyone knows and loves spring rolls (also known as your basic egg rolls with vegetable filling). They are hot, fried, crunchy, and sometimes soaked in oil (in a good way). I love them too, but for me, they are a special treat/splurge to be enjoyed only occasionally. Plus the work of frying them up sometimes just isn’t worth it.
8 rice paper rounds
3 ounces vermicelli noodles
4 “legs” imitation crab meat, cut in half lengthwise
1 cup chopped lettuce
1 cup chopped cabbage
3 carrots, peeled and julienned
1/4 cup soy sauce
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
Sriracha sauce, to taste
Bring a large pot of salted water to a boil. Cook vermicelli noodles. Drain and set aside.
Fill a large skillet with about 1/4-1/2 inch of water. Have your vermicelli noodles, imitation crab meat, lettuce, cabbage, and carrots ready mise en place. Working with 1 rice paper round at a time, soak the rice paper round in the water until softened, about 1-2 minutes. Place soft rice paper round on cutting board. Place imitation crab, lettuce, cabbage, and carrots in center. Fold topic and bottom of rice paper over fillings. Fold the right side of the rice paper round over filling. Carefully roll up tightly and seal. Repeat with remaining rice paper rounds.
For dipping sauce, whisk soy sauce, rice wine vinegar, and sesame oil together. Add sriracha sauce to taste. Serve summer rolls chilled or at room temperature.
Makes 8 summer rolls.