Weekends are never long enough. Especially when you are having fun family time with games, good food, and shopping.
So, as you may have guessed, we are back home. But luckily, I brought something new with me…a love for homemade spring rolls!
One of my favorite “things to do” when we travel down to Wichita is to hit up our favorite “food hot spots”.
Now, many of you have been to or lived in Wichita may be asking what I could be possibly talking about.
So, let me introduce you to the Wichita foodie circuit…
There are three great places to stock up on a few “kitchen” type needs. First, there are the oh-so-delicious confections from The Nifty Nut House, a giant candy store with reasonably priced candies and nuts. Second, a little place with a nice collection of rarer spices called The Spice Merchant. And third, a new addition to the foodie stop list – the downtown Asian Market!
We are now ready & stocked for any spring roll emergencies! One of my favorite things about spring rolls is that you can mix and match them any way you like. There are so many ways to make them!
Below I added the spring rolls we made and a few suggestions for other variations. So, experiment away…and let me know your favorite combination!
Mix n’ Match Spring Rolls
- 8 (12-inch) rice paper wrappers
Mix n’ Match to make your own! (the first 6 ingredients are what we used)
- 4 cups mixed spring greens
- 1/4 cup orange bell pepper, julienned
- 1/4 cup cucumbers, peeled and julienned
- 1/2 cup cabbage, diced
- 1/4 cup green onions, diced
- 1 cup ground pork or sliced turkey, fully cooked
- 1/4 cup diced tomatoes
- 1 cup cooked shrimp, tails removed
- 1/4 cup sprouts
- 1/4 cup chopped peanuts or sesame seeds
- 1/4 cup carrots, julienned
- 1/2 cup soybeans
- Other: Mint, cilantro, eggplant, beef…or just experiment!
- Prepare the vegetables and meats the way you wish and set them aside until ready to use.
- For example, we made 2 versions of the spring rolls: one with ground pork and the other with slices of smoked turkey. We then added julienned peppers and cucumbers, a small bunch of spring greens, and finally a mixture of the cabbage and green onions.
- For the rice paper: One at a time, soak rice paper under faucet water that is luke warm, approximately 6 seconds on each side. Do not oversoak! (soaking the rice paper too long can create a rubbery sheet)
- Next, place the rice paper on a clean, flat surface and place the veggies and meats that you are using in a line on the edge closest to you.
- Once your veggie mix is placed, begin by making an initial tight roll around the veggies. Then fold over the side flaps in tightly and continue to roll up your spring roll.
- Wet a sharp knife blade and slice three equal pieces at a slant. Serve with Spicy Peanut Sauce.
Spicy Peanut Sauce
- 3 tablespoons of hoisin sauce
- 1 tablespoon peanut butter
- 1/2 teaspoons sriracha hot sauce
- thin with water, as needed
- Mix hoisin sauce, peanut butter, and sriracha hot sauce until well mixed. Thin with water as needed to reach desired consistency. Use as dipping sauce for the Mix n’ Match Spring Rolls.
For some other yummy snack ideas, check out the Eats Well With Others blog for some yummy links!