I’ve never even had a spring roll before let alone attempted to make them but I was very surprised how quick and easy it was to make these. They weren’t the prettiest spring rolls but they tasted amazing. I adapted the recipe from one of my favorite cookbook authors Gina Homolka at Skinnytaste.com. She classifies all of her recipes and has a gluten free category which makes it really easy to sort through her impressive repertoire of recipes. Check out the original recipe and the rest of Gina’s awesome site here.
I started off by making the sauce. I could not find hoisin sauce to save my life so I improvised by looking up a recipe online for homemade hoisin and went from there. The following is the recipe I used. My boyfriend loved the sauce so much that he kept the leftover amount to “dip whatever food I can” in it later this week. That is also why the photo above is not great, we inhaled the sauce before I remembered to take a picture.
- 1/3 cup creamy peanut butter
- 2 tablespoons gluten free soy sauce
- 2.5 teaspoons sriracha
- 1 teaspoon grated ginger
- 1/4 teaspoon black pepper
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon honey
- 6 tablespoons hot water
The spring rolls had such simple ingredients that you could put anything you want in it but the following list is what I decided to put in them. I used pre-cooked frozen shrimp thawed with hot water to make things faster. The following ingredients made 6 medium sized rolls. For the shredded carrots and cabbage, I eyeballed how much I thought should go in each roll. The rice paper had to be submerged in hot water for about 20 seconds to make it pliable then I laid the paper out on a plate, added the ingredients, and tried my best to wrap it up without spilling the ingredients everywhere.
- 6 Rice Paper Rounds (I got mine at Fresh Thyme)
- 18 Pre-cooked, peeled, detailed shrimp
- Shredded Carrot
- 1/2 Avocado
- Shredded Red and Green Cabbage
- 1 cup cooked rice (I used minute rice because #easy)