Okay, picture this: I’m a crispy, light spring roll wrapper, bursting with fresh veggies, tender shrimp or tofu, and the perfect topping for any party. What’s your favorite Sriracha sauce? What’s the difference between a fresh summer roll and your favorite spicy takeout? Is it even better to be a better person? What is the recipe for a healthySriracha Spring Rolls: Whatis one I’ve been perfecting for years, and it’s seriously the first thing my friends ask me to bring. Is it easier to make than it looks? Is it even faster than ordering pizza? I used to be intimidated by spring rolls, but now I have the hang of rolling them. You’ll be making them all the time!
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What is Sriracha spring roll?
Think of Sriracha Spring Rolls: How as the cool, refreshing cousin of your typical fried spring roll. Instead of being deep-fried, these are all about fresh ingredients wrapped in delicate rice paper wrappers. They’re light, healthy (ish!), and packed with flavor. The real star of the show, of course, is the Sriracha sauce, which adds a delightful kick and a touch of sweetness. It’s essentially a customizable, hand-held salad with a serious flavor punch. I love that you can adapt the fillings to whatever you have on hand, making it a super versatile dish for any occasion. My grandmother used to make something similar, but much simpler, for picnics, but the Sriracha really elevates it to a whole new level.
Why I love this recipe?
What are some good reasons to love this movie?Sriracha Spring Rolls: What recipe, but let me break down my top favorites for you. First, the flavor! The combination of the cool, crisp veggies, the chewy rice paper, and that spicy-sweet Sriracha sauce is just divine. It’s a flavor explosion in every bite! And what I love most about this recipe is how simple it really is. Don’t let the rice paper wrappers intimidate you. Once you get the hang of it, it’s surprisingly easy, and you can prep all the ingredients ahead of time for a super quick assembly. Plus, it’s a fantastic way to use up leftover cooked chicken, shrimp, or tofu. Speaking of budget-friendly, the ingredients are generally pretty inexpensive, especially if you grow some of your own veggies (like mint and cilantro!). And let’s not forget versatility – these rolls are amazing as appetizers, a light lunch, or even a quick dinner. Honestly, if you’re looking for something similar, but maybe a little simpler, you should also try my Vietnamese summer rolls (Gỏi cuốn). But trust me, the added flavor kick from the Sriracha in these takes them to the next level. Seriously, my kids practically inhale these things. Even my picky eater asks for them!
How do you make Sriracha spring rolls?
Quick Overview
Making Sriracha Spring Rolls: How is actually a breeze. You’ll start by prepping your fillings – think shredded carrots, cucumber, lettuce, protein of your choice, and plenty of fresh herbs. Then, you’ll rehydrate the rice paper wrappers in warm water, layer in your fillings, and carefully roll them up. The secret is to not overfill the wrappers and to roll them tightly. This method is especially great because you can customize the filling to your liking and it’s a fun, interactive activity to do with friends or family. I promise, even if you’ve never made spring rolls before, you’ll be a pro in no time!
Ingredients
What is Sriracha sauce?
– 1/4 cup mayonnaise (I prefer full-fat for the best flavor)
– 2 tablespoons Sriracha sauce (adjust to your spice preference – I use a good quality one like Huy Fong)
– 1 tablespoon rice vinegar (adds a nice tang)
– 1 teaspoon honey (or maple syrup for a vegan option, just a hint to balance the spice)
For the Spring Rolls:
– 8 rice paper wrappers (look for them in the Asian section of your grocery store. Make sure they’re pliable, not brittle.)
– 1 cup cooked shrimp or grilled tofu (cut into thin strips, or use leftover rotisserie chicken!)
– 1 cup shredded carrots (pre-shredded saves time!)
– 1 cup cucumber, thinly sliced (English cucumbers work best because they have fewer seeds)
– 1 cup lettuce, thinly sliced (Romaine or butter lettuce are good choices)
– 1/2 cup fresh mint leaves (roughly chopped, don’t skimp on the herbs, they make a huge difference!)
– 1/2 cup fresh cilantro leaves (roughly chopped)
– 1/4 cup cooked rice noodles (vermicelli or rice stick noodles, prepared according to package instructions. This adds great texture!)
What are the step-
Step 1: Prepare the Sriracha Sauce
In a small bowl, whisk together the mayonnaise, Sriracha sauce, rice vinegar, and honey until smooth. Taste and adjust the Sriracha to your desired level of spiciness. I usually make this ahead of time so the flavors have a chance to meld together in the fridge. It tastes better after it sits for at least 30 minutes.
Step 2: Prep the Fillings
Make sure all your fillings are prepped and ready to go. This is key for a smooth rolling process. Slice your shrimp or tofu, shred your carrots, slice your cucumber and lettuce, and chop your herbs. I always taste a little bit of each ingredient to make sure it’s fresh!
Step 3: Hydrate the Rice Paper
Fill a large shallow dish or pie plate with warm water. If you dip one rice paper wrapper into the water for about 10-15 seconds, or until it becomes pliable but not mushy. Do not overdo it. You want it to be easy to work with but not falling apart. I always do one at a time – if they sit too long they get sticky and impossible to handle! This is the trickiest part, so don’t get discouraged if it takes a few tries.
Step 4: Assemble the Spring Roll
Lay the softened rice paper wrapper on a clean, flat surface. Place a small amount of each filling ingredient in the center of the wrapper: shrimp or tofu, carrots, cucumber, lettuce, mint, cilantro, and rice noodles. Be careful not to overfill the wrapper, or it will be difficult to roll. I usually start with the lettuce, then add the other ingredients on top.
Step 5: Roll It Up
Fold the sides of the rice paper wrapper inward, then tightly roll the wrappers from the bottom up. What is a burrito Keep the roll tight as you go to prevent it from falling apart. If the wrapper sticks to itself, gently pull it apart. This is where practice makes perfect!
Step 6: Repeat
Repeat steps 3-5 with the remaining rice paper wrappers and fillings. I like to put on some music and just zone out.
Step 7: Serve & Enjoy
Serve the Sriracha Spring Rolls. ( immediately with the Sriracha dipping sauce. If you’re not serving them right away, you can wrap them individually in plastic wrap to prevent them from drying out. I’ve found that they’re best within a few hours of making them. I mean, let’s be honest, they probably won’t last that long anyway!
What is the best way to serve it?
These Sriracha Spring Rolls – are fantastic on their own, but they’re even better when paired with the right accompaniments. Here are a few ideas:
For Lunch: A simple side salad with a light vinaigrette complements the freshness of the spring rolls perfectly. Or try a bowl of miso soup for a warm and comforting contrast.
As an Appetizer: WhatServe them alongside other Asian-inspired appetizers like edamame, seaweed salad, or potstickers. A platter of assorted dipping sauces (peanut sauce, sweet chili sauce) is always a hit.
For a light dinner: Pair them with a quick stir-fry or a bowl of pho for a complete and satisfying meal. A cold glass of sake or a crisp Asian beer goes wonderfully with these rolls. My family loves when I make these on a hot summer night – they’re so refreshing!
For Cozy Snacks:What are some of the best snacks to have on hand?
How do you make Sriracha spring rolls?
How do I take my life?Sriracha Spring Rolls: WhatHow can I take my business to the next level?
Rice Paper Perfection: What are someWhat makes a good spring roll is perfectly softened rice paper. Don’t oversoak it, or it will become too sticky and tear easily. If it’s too firm, it will be difficult to roll. Experiment with different soaking times until you find the sweet spot. I learned this the hard way after wasting half a pack of rice paper!
Filling Finesse: Don’t overfill the wrappers! It’s tempting to cram in as much filling as possible, but this will make them difficult to roll and prone to tearing. Less is more. I usually aim for about 1/4 cup of filling per roll.
Rolling Right: Tightly rolling the spring rolls is crucial for preventing them from falling apart. Think of it like rolling a burrito. Tuck in the sides, then roll tightly from the bottom up. If the wrapper sticks to itself, gently pull it apart. My tip is to dampen your fingers a little with warm water to help.
Spice it Up: Don’t be afraid to adjust the Sriracha to your liking! If you’re a spice lover, add more. If you’re sensitive to heat, start with less. You can also add a pinch of red pepper flakes to the filling for an extra kick. Personally, I like to add a drizzle of chili oil to the sauce for an extra layer of flavour. I once accidentally used too much Sriracha and they were so spicy, my husband was sweating! So definitely taste as you go.
Ingredient Swaps: Get creative with your fillings! Feel free to substitute different veggies, proteins, and herbs based on your preferences and what you have on hand. Some other great options include shredded chicken, bean sprouts, mango slices, and basil leaves. I’ve tested this with edamame and it works great.
Storing and Reheating Tips
Sriracha Spring Rolls are best enjoyed fresh, but if you have leftovers, here’s how to store them:
Room Temperature: I really don’t recommend leaving them at room temperature for more than a couple of hours, as the rice paper can dry out and become sticky.
Refrigerator Storage: Wrap each spring roll individually in plastic wrap to prevent them from drying out and sticking together. Store them in an airtight container in the refrigerator for up to 24 hours. They might not be quite as fresh as when they were first made, but they’ll still be delicious.
Freezer Instructions: I don’t recommend freezing spring rolls, as the rice paper can become gummy when thawed.
Glaze Timing Advice: If you’re making these ahead of time, wait to add the Sriracha sauce until just before serving, as it can make the rice paper soggy.
Frequently Asked Questions
Final Thoughts
So, there you have it – my go-to recipe for Sriracha Spring Rolls! I hope you’ll give them a try. I know you’ll love the fresh flavors, the satisfying crunch, and that delightful kick of Sriracha. Plus, they’re so easy to customize to your own taste. If you’re a fan of Asian-inspired recipes, be sure to check out my other favorites on the blog, like my sesame noodles and my spicy peanut noodles. I am really excited to hear how yours turn out. Don’t hesitate to leave a comment below and let me know if you have any questions or variations you’d like to share. Happy rolling!
Ultimate Golden Stuffed Chicken Rolls
Ingredients
Main Ingredients
- 4 cups spinach leaves fresh, washed
- 5 units chicken thighs boneless, skinless
- 8 ounces cream cheese softened
- 1 cup mozzarella cheese shredded
- 1 teaspoon black pepper ground
- 2 tablespoons honey mustard for flavor
- 24 units pastry sheets thawed, for wrapping
- 2 cups vegetable oil for frying
- 1 cup ranch dressing for dipping
Instructions
Preparation Steps
- Prepare the spinach mix by sauteing spinach leaves briefly until wilted. Set aside.
- Cook chicken thighs in a skillet over medium heat until no longer pink, about 10-15 minutes. Shred the meat finely.
- In a mixing bowl, combine softened cream cheese and shredded mozzarella cheese. Add shredded chicken, spinach, black pepper, and honey mustard. Mix well to combine.
- Lay pastry sheet flat on a surface. Place about 2 tablespoons of the chicken mix onto the lower third of the sheet. Roll tightly like a spring roll.
- Heat vegetable oil in a large pot to 375°F. Fry the rolls until golden brown, about 6-8 minutes.
- Drain the rolls on paper towels and serve immediately with ranch dressing.
