Spring Rolls, Fun and Easy
Marty Martindale

Asian food has become fun for more and more of us. Its emphasis on fresh items and little cooking is also very healthy.  Spring rolls are a perfect example of this with light sautéing of meat or seafood and cooking some somensrolls noodles. Everything else is served raw.

A little bit about spring roll rice wrappers. Fortunately, more locations are stocking them, and a trip to an Oriental food market is usually not necessary. Look for them sold as “Rice Paper,” in flat, round packages.


Ahead of time sauté until cooked shrimp, fish, pork cubes or beef cubes. Set aside.

Cook soba noodles according to directions on box. Sprinkle lightly with a few drops sesame oil to prevent sticking. Set aside.

Here’s where it’s fun having friends in and assigning them a chopping station.

  • Cut 2 to 3 peeled carrots into slender matchsticks.
  • Cut a bunch of green onions thinly.
  • Cut a peeled, seeded cucumber into slender matchsticks.
  • Cut a peeled an avocado into thin slices and sprinkle with lemon juice to prevent browning.
  • Chop and mix together mint leaves and cilantro.

When chopping is finished, add room temperature water to about an inch deep in a large flat dish or pan. Place rice wrappers nearby. Line up chopped vegetables, noodles and shrimp or meat.

Let the party begin:

Each person takes a plate, dunks a wrapper into the water for about 5 seconds, and places it on their plate. Onto it, they help themselves to the meat/fish and veggies which they place in a small mound in the middle of the wrapper. Next, they fold the wrapper over the mound, fold the sides over it and roll up the spring roll.

Guests pour a small amount of dipping sauce into individual dipping sauce dishes and dip ends of spring rolls into sauce and ENJOY!


  • 1 cup          soy sauce
  • ½ cup         rice wine vinegar
  • 2                crushed cloves garlic
  • 1 tsp.          sesame oil
  • ½ tsp.         chile flakes
  • 2                 limes juiced
  • ½ tsp.         sugar

(Adjust for desired sweetness, sourness, hotness and saltiness.)
Whisk together and place in a small serving bowl. Chill until serving.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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