Asian Food at Home: Entertaining with Spring Rolls

Asian Food at Home: Entertaining with Spring Rolls

Spring is in full swing and, for me, that means entertaining! Why not try something new and delicious at your next party or gathering? Light, fresh, versatile and flavorful, Asian Spring Rolls make the perfect finger food for a spring or summer get-together!

Asian Food at Home: Entertaining with Spring Rolls

In Asian foods, there are two kinds of spring rolls. The Chinese version is deep-fried and the Vietnamese version of a spring roll is fresh and uses thin sheets of rice paper that you simply dip into very warm water to work with. The fillings vary a lot, depending on what you are making. Today, we’re making fresh Vietnamese-style spring rolls!

I love that you can fill spring rolls with just about anything and I always like to make them really colorful and flavorful. Today, I’m showing you how to make a traditional version with shrimp and a spring-inspired version using in-season spring vegetables.

Asian Food at Home: Entertaining with Spring Rolls

Asian Food at Home: Entertaining with Spring Rolls

The key to great spring rolls is the fresh vegetables and how you cut those vegetables because you want them to lay perfectly into your spring rolls. That’s why I use my KitchenAid® 13-Cup Food Processor with the exclusive ExactSlice™ System. You can slice from thick to thin with one slide of the lever.

Asian Food at Home: Entertaining with Spring Rolls

The multiple optimized speeds and distinctly designed stainless steel blades help in prepping your vegetables. You can slice, shred, puree and chop food quickly and easily. Today, I used my Julienne Disc attachment to help me get the perfect matchstick vegetables for my spring rolls.

Asian Food at Home: Entertaining with Spring Rolls

And lastly, for me, it’s not a successful spring roll party unless you have a great dipping sauce. Making your own peanut sauce at home is super easy so please try to make your own. You won’t regret it and it will taste much better than buying a bottle at the Asian market.

Asian Food at Home: Entertaining with Spring Rolls

So, let’s get started! Once you have all of your vegetables sliced and ready to go, set up a workstation with all of your ingredients close by. If you’ve rolled spring rolls before, you can use a cutting board or any clean, flat surface but if this is your first time rolling, I recommend working on a non-stick silicone baking mat or something where the rice paper won’t stick so it’s easier for you to work, fold and roll.

Next to the prepped and cut ingredients, you will need a large bowl of hot to very warm water. I boil water, let it cool down slightly and then pour it into my bowl and then let it cool down a little more. You will need very warm water to work with.

Asian Food at Home: Entertaining with Spring Rolls

To begin, grab one sheet of rice paper and dip it into the warm water. Rotate the rice paper around until you have wet the entire sheet. Lay down on your work surface and top with the vegetables. Lay the vegetables on top of the rice paper sheet with at least 2 to 2 1/2 inches of rice paper showing at the bottom.

Asian Food at Home: Entertaining with Spring Rolls

Asian Food at Home: Entertaining with Spring Rolls

Start by folding up the bottom part of the rice paper, up and over your vegetables. Then, fold in each end, the right and the left and then continue rolling the spring roll, firmly but gently so you don’t tear the rice paper, like rolling a sleeping bag until you have rolled to the opposite end. Because the rice paper is sticky, the spring roll will just close and seal on its own.

Asian Food at Home: Entertaining with Spring Rolls

Asian Food at Home: Entertaining with Spring Rolls

Place the finished spring roll on a baking sheet and cover loosely with plastic wrap. Be careful not to place the spring rolls too close to each other or they will stick.

Asian Food at Home: Entertaining with Spring Rolls

Repeat until all of the rice paper sheets have been used. Note: you will need to get more hot water to dip the rice paper sheets into as you work.

Slice in half, serve with the peanut sauce and enjoy! I hope you give this recipe a try at your next spring gathering or party!

Asian Food at Home: Entertaining with Spring Rolls

Asian Spring Rolls

Makes 25 full-size spring rolls, or 50 when cut in half

INGREDIENTS

For the peanut sauce

3/4 cup creamy peanut butter
1/4 cup water
3 tablespoons hoisin sauce
2 tablespoons freshly squeezed lime juice
4 teaspoons low sodium soy sauce
1 tablespoon sugar
1 tablespoon gochujang (Korean hot pepper paste)
1 garlic clove, minced
1/2 teaspoon sesame oil
Roasted peanuts for topping, optional

For the spring rolls

1 package Rice Paper Wraps for Spring rolls (available at all Asian markets; look for the large round ones, comes with 25 sheets of rice paper)
Large bowl of very hot water

For the spring medley

4 cups of fresh baby spinach
2 mangos, peeled and sliced lengthwise into strips
10 to 12 asparagus spears, blanched
1 to 2 cups radicchio, chopped thin
1 to 2 cups raw fennel, sliced thin (white bulb part only)
1 bunch fresh cilantro

For the traditional version

1/2 large Daikon radish, peeled and cut into 3 to 4 inch pieces
3 large carrots, peeled and cut in half crosswise
3 to 4 cups green leaf lettuce, shredded or chopped
1/2 pound fresh shrimp, peeled and cooked
1/2 large red bell pepper, sliced thin lengthwise
1 bunch fresh green onions or scallions, cut in half crosswise
1 bunch fresh cilantro

DIRECTIONS

For the peanut sauce

Using a large to medium sized mixing bowl, whisk together all of the ingredients, from the peanut butter to the sesame oil. Taste and adjust any ingredients as needed. Set aside. Right before serving, top with crushed peanuts if desired.

For your vegetables

Using your KitchenAid® 13-Cup Food Processor with the exclusive ExactSlice™ System, fitted with the Julienne Disc attachment and set on the middle setting of thickness (as shown in the photo above), place your daikon radish piece in the largest opening of the wide mouth food tube. Turn on Food Processor on LOW and press the radish down into the food tube. Remove and set julienned radishes on a plate. Repeat with remaining radish pieces. When finished with all of the radishes, repeat with the carrots.

For the spring rolls

Once you have all of your vegetables sliced, prepped and ready to go, set up a workstation with all of your ingredients close by. If you’ve rolled spring rolls before, you can use a cutting board or any clean, flat surface but if this is your first time rolling, I recommend working on a non-stick silicone baking mat or something where the rice paper won’t stick so it’s easier for you to work, fold and roll.

Next to the prepped and cut ingredients, you will need a large bowl of hot to very warm water. I boil water, let it cool down slightly and then pour it into my bowl and then let it cool down slightly so it’s not burning hot. You will need very warm water to work with.

To begin, grab one sheet of rice paper and dip it into the warm water. Rotate the rice paper around until you have wet the entire sheet. Lay the wet rice paper down on your work surface and top with the vegetables (start with the lettuce or spinach leaves and top with the vegetables and shrimp; only 2 or 3 pieces of each. The order does not really matter.) Lay the vegetables on top of the rice paper sheet with at least 2 to 2 1/2 inches of rice paper showing at the bottom.

Start by folding up the bottom part of the rice paper, up and over your vegetables. Then, fold in each end, the right and the left and then continue rolling the spring roll, firmly but gently so you don’t tear the rice paper, like rolling a sleeping bag until you have rolled to the opposite end. Because the rice paper is sticky, the spring roll will just close and seal on its own. Place the finished spring roll on a baking sheet and cover loosely with plastic wrap. Be careful not to place the spring rolls too close to each other or they will stick.

Repeat until all of the rice paper sheets have been used. *Note: you will need to get more hot water to dip the rice paper sheets into as you work.

Slice in half, serve with the peanut sauce and sriracha sauce and enjoy!

More fun and tasty suggestions for spring roll fillings

Rotisserie Chicken
Avocado slices
Julienned cucumbers
Julienned zucchini
Red cabbage

The possibilities are endless so get to spring rollin’!

Asian Spring Rolls Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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