The great thing about spring rolls is you can put just about anything in them! They are a fun way to combine fresh veggies, herbs and protein into a magical little roll. Once you have everything cut and prepped it is fast and easy to “spring roll it up”!  We were first introduced to making these at home by our friends Matt and Adam. They had us over for a spring roll party where we cooked shrimp, pork belly, beef and tofu on a table top grill. Turns out, its a fantastic way to entertain a small group of people! Here are a couple of our favorite recipes for dipping sauces and a marinade for chicken or beef that we came up with this summer. Bon appetite!

Spicy Peanut Sauce
1/2 cup peanut butter
1/2 cup soy sauce
1 teaspoon sesame oil
1 tablespoon chili garlic sauce
2 tablespoons seasoned rice wine vinegar
2 tablespoons honey
teaspoon minced garlic
1/2 lime zest and juice
teaspoon chili oil i(f you like it spicy!)
Whisk all ingredients together with a fork until smooth consistency is obtained. That’s it! Yum yum!

Miso Ginger Cilantro Sauce (my favorite!!!)
3 heaping tablespoons fresh miso paste (from Asian market)
1 inch of ginger chopped
1/4 cup seasoned rice vinegar
1/4 cup fresh apple juice
1 tablespoon honey
1/2 cup cilantro
Process all ingredients together, then with machine running slowly add 1 tablespoon sesame oil
2 tablespoons canola oil
Pepper to taste

Marinade For Chicken Or Beef
1/4 cup soy sauce
2 tablespoons hoisin sauce
1 tablespoon chili garlic sauce
1 tablespoon honey
1 teaspoon hot chili oil
fresh ground pepper

After grilling your meat, julienne the vegetables and cut proteins into long slender manageable pieces. Veggies that work great for spring rolls are carrots, cucumber, red or yellow bell pepper, bean sprouts, scallions, purple cabbage, avocado, and jalapeños. Feel free to try others! Don’t forget to include cilantro, mint and purple basil. These are what really give spring rolls that amazing herbaceous flavor. Once you’ve got all this your ready to party!

These spring roll wrappers are readily available at any Asian market. They come dried and you simply dip one at a time  in warm water for few seconds and then carefully lay it on a ceramic plate to begin filling.

The wrappers are delicate and sticky so you have to carefully pull them up from the plate to wrap. It definitely takes some time and practice to perfect your technique!

Fold the corners in and you are wrapped and ready to eat!