During spring and summer, I like making different recipes that I wouldn’t make at any other time of year. Which makes sense, because who wants a nice boiling pot of stew in mid-July?!?! Well, crazy people. 
But here is a simple spring/summer time recipe I love making because it always yields impressive results that are sure to be appreciated by whomever gets to feast on these babies. Today, I’m sharing my super easy Spring Roll recipe, which scores me MAJOR brownie points whenever I make them for the mother-in-law!!! 
Now I say this is an “easy” recipe, but if you’ve got clumsy fingers and no patience, you might want to swing by your local sushi shop and pick some up instead. Your first couple attempts may end in the total destruction of the mutant spring roll your inexperienced hands have birthed. But fear not as the making of spring rolls has never made anyone crazy, so put your axe away Mr. Torrence!
Very well! You’ve chosen to brave the trials of spring rolling (yes I made that up) and as a Master of the craft, I will take you as my pupil. Preparation is key, I recommend gathering the following before you even touch you’re first rice patty! By the way, you can pretty much put anything in a spring roll, but I put the following, so feel free to modify to your liking Mr. or Mrs. Fussy! 
- 1 pack of rice vermicelli, soaked in hot water for 5 minutes
- 1 thinly sliced red bell pepper
- 2 cups shredded carrots
- 2 cups beans sprouts
- 45 - 50 small sized, thawed shrimp (3 per roll)
- 20 rice patties
- 4 twigs of fresh mint leaves
- 1 head of iceberg lettuce, chopped
Now follow these steps and good luck! Remember to just be patient as you roll to not tear the rice patty.
1. Set yourself up in a similar fashion, with all your ingredients within easy reach.
2. Soak the rice patty in warm water until it’s soft, about 10 to 30 seconds depending on the temperature of your water.
3. Pat down the wet patty lightly with a scott-towel , leaving it humid but not wet.
4. Place a bit of rice vermicelli towards the bottom of the patty.
5. Next, place a pinch of the iceberg lettuce on top of the rice vermicelli.
6. Now throw some beans sprouts on the lettuce.
7. Tightly roll the patty until the end of the patty is tucked into the roll and place the shrimp.
8. Put some of the bell peppers on the shrimp.
9. Add the shredded carrots on top of the peppers.
10. Fold in the sides of the patty.
11. Now add a couple mint leaves and roll tightly until the end!
12. Voilà! You’re done! Easy-peasy right? Now you are the master, go forth and roll!
And, of course, a nice Peanut Dipping Sauce really complements the light, crispy spring rolls nicely:
- 2 Tbsp. (30 mL) peanut butter
- 4 tsp. (20 mL) each: rice vinegar and water
- 1 Tbsp. (15 mL) soya sauce
- 1 tsp. (5 mL) each: sesame oil and brown sugar
- 1/2 tsp. (2 mL) minced garlic
In a small pan, mix the above ingredients together. Cook on medium heat until peanut butter is completely melted. Serve rolls with peanut sauce. Simple and delicious!
Good Eatin’! 
