Spring Rolls Recipe

Make sambal drizzle/dipping sauce

In a small bowl, whisk together sambal oelek (3 tbs), soy sauce (4 tbs), lime juice (1 tbsp), honey or maple (1 tsp) and 1 tsp water until smooth. Taste and adjust: add more sambal for heat, more honey for sweetness, or a splash more soy for salt. Reserve 2 tablespoons of this mixture in a squeeze bottle or small spoon for drizzling over finished rolls.

Prepare a shallow wide bowl or pie plate with warm water for softening rice paper wrappers. Have a clean damp kitchen towel and a work surface large enough to roll each spring roll.

Wash and dry all produce. Trim ends of green onions and herbs.

Julienne carrots: peel if desired and cut into matchstick-size pieces about 2.5–3 inches long so they fit inside the wrapper (use a mandoline or sharp knife). Place in a bowl.

Cut cucumber into long thin matchsticks: halve lengthwise, scoop seeds if extremely seedy, then slice into thin strips about 2.5–3 inches long.

Seed and thinly slice the red bell pepper into similar-length thin strips.

Slice green onions lengthwise into thin long strips (use white and green parts). Reserve a few green onion tops whole for a decorative garnish if desired.

Tear or stack and thinly slice larger leafy greens so the pieces will fit cleanly in the wrapper. Combine carrots, cucumber, bell pepper, greens, herbs and mint (if using) in a large bowl and mix gently to distribute.

One at a time: dip one rice paper wrapper into the warm water for 8–12 seconds until pliable but not falling apart. Lay it flat on the damp towel or work surface.

Place a small handful (about 1/3 to 1/2 cup) of the vegetable mixture across the lower third of the wrapper, leaving room at the sides. Add 2–3 strips of green onion on top and about 1 tablespoon of the crunchy element (chopped peanuts or fried shallots) for texture.

Fold the bottom edge up over the filling, then fold both sides inward snugly, and roll away from you to close, forming a tight cylinder. Repeat with remaining wrappers and filling. Keep finished rolls covered with a damp towel so they don’t dry out.

If you prefer lightly pan-fried rolls (optional): heat 2 tsp neutral oil in a nonstick skillet over medium heat. Add 3–4 rolls seam-side down and cook 1–2 minutes per side until lightly golden and crisp. Transfer to a paper towel-lined plate.

Arrange rolls on a platter. Drizzle the reserved sambal-soy mixture over the rolls (or use a squeeze bottle to create a thin zigzag). Sprinkle toasted sesame seeds and additional chopped peanuts or fried shallots on top. Garnish with extra herb sprigs and green onion tops.

Serve immediately with extra sambal-soy dipping sauce on the side. Recommend one roll per person as an appetizer portion (see servings). Leftover rolls are best eaten within a few hours; store uncut in an airtight container with a damp paper towel to retain moisture.