A Jammin Life

Aren’t spring rolls Vietnamese food? Yes, yes they are.
BUT my family has adopted these rolls as our own so now they are a part Korean recipe.

Korean food restaurants in Korea also have all-you-can-eat spring rolls where they have a bar that displays a bunch of vegetables and rice paper. You plate everything you want and wrap them for yourself.

I may be wrong (please feel free to correct me if I am), but spring rolls I have had in Vietnamese restaurants have rice noodles in them with less veggies, and you dip them in a sweet chili type sauce. I would say these spring rolls are a little more Koreanized with some different filling ingredients.

Take a look at my family’s all time favorite “let’s-eat-healthy-and-plentiful-today” food!!

• Filling Ingredients:
  • 1/2 onion
  • 2 Persian cucumbers
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 pack white button mushrooms
  • 1 pound mung bean sprouts
  • 1/4 head of purple cabbage
  • 1 carrot
  • 1 bunch perilla leaves
  • 1 avocado (optional)
  • any other vegetable you like (optional)
  • 2 cups shrimp
  • 1/4 tsp red pepper flakes
  • 1 pack rice paper
• Sauce Ingredients:
  • 1/4 cup Sriracha
  • 1/4 cup hoisin sauce
  • 1/4 cup chunky peanut butter
  • 1/2 cup pineapple, finely chopped
  • 1 Tablespoon lemon juice

• Recipe Steps:
  • mix all the sauce ingredients together
  • thinly slice all the vegetables, except the mung bean sprounts
  • saute the shrimp with salt, pepper, and red pepper flakes
  • grab a large bowl filled with warm water
  • soak each rice paper in the warm water for about 10 seconds
  • place the rice paper flat on a plate
  • fill it with a little bit of each of the filling vegetables and shrimp (don’t overfill!)
  • wrap it up like a burrito – fold in the rice paper side closest to you, bring in the sides, and roll up tightly
  • spoon a little bit of the sauce on each bite!