Spring Rolls

Spring has arrived! In honor of my favorite season—and Coffee Pot Farms awesome greens—we picked up spring roll wrappers for the MPM.

Spring rolls may look complicated to make, but in truth? They’re as simple as making a burrito. Seriously. Drop a rice paper disc in water for a sec, take a bunch of veggies, a protein if you want, then roll it up just like you would a burrito. No cooking required. Back in my news photographer days, I often carried spring rolls for lunch since salads weren’t the most convenient thing to eat when out on assignment. Plus, I love the texture of the rice wrappers.

The wrapper

These things are trippy looking, like a plastic disc or something. The first time I used one I didn’t know what to think. But it’s just rice flour, tapioca flour, water, and salt. The discs are thin, stiff, and rather delicate, but when you put them in water they completely transform into a stretchy pliable base to make your spring rolls.

Find a dish the discs will fit in, fill it with warm water, and set it next to your prepped ingredients. When you’re ready to start making them, soak for about 10-15 seconds, pull out of the water, and lay on a flat surface.

What to put in them

Really, whatever veggies you like, cut into matchstick size sticks or small bites, along with cooked chicken, or pork, or whatever protein strikes your fancy. Think in terms of salads. Here’s what we did:

  • Beeler’s ham steak
  • Mascarpone cheese or cream cheese
  • Coffee Pot Farms spinach (we were out of their Asian Greens)
  • Coffee Pot Farms turnips slivered, plus the turnip greens chopped
  • Carrots
  • Celery
  • Poblano pepper
  • Jalapeño pepper soaked in lime juice
  • Red cabbage
  • Cilantro
  • Ginger People Sushi Ginger

With the soaked rice paper laid out on a flat surface, load the stuff on one end of the disc. We started with a whole leaf of spinach and built on top of that, then drizzled some sauce over the top.

The sauce we improvised using:

  • 1/4 cup-ish of Mayo
  • couple splashes of Red Boat Fish Sauce
  • Couple drops of Sesame Oil — be sparse otherwise it will get bitter
  • Spoonful of Chile Sauce (we used a Peruvian one we carry at the MPM because that’s what we had)
  • Teaspoon of Ginger People Minced Ginger

Once everything is loaded on, start from the end closest to the pile of stuff and roll once, tucking the wrapper around the goods, then fold in the sides and keep on rolling—see? Totally burrito-style. I threw Brian in when he wanted more, and he easily put together his own spring roll on the first try. Use this same strategy on your kids to get them involved and excited about eating their veggies—plus it gives you a chance to sit and eat while they work.

You can make a vast array of dipping sauces, from one with peanut butter and soy sauce, to a sweet one with rice vinegar and sesame, or a mayo based one like we did. Here’s a link to three sauce recipes.

The most time consuming part of making spring rolls is the prep, but if you need a shortcut buy precut veggies for a perfect springtime meal.

Crispy spring rolls

You can also use these wrappers to make crispy spring rolls. Next up on our list, we’re going to make Cha Gio! Click the photo link below to see the base idea we’ll start from.



Head to the mpm market to get your order in for this week

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