Fresh Spring Rolls
I first learned to make spring rolls while watching Sandy Digiovanni teach a Thai class at The Culinary Center of Kansas City. Sandy was my favorite Chef there, I remember watching her in one of her Italian classes hollering loudly to the students about why a sprig of parsley used to be served on dinner plates; “You know why they served parsley? It was a digestive aid because you had just eaten crap!”
This was met with amusement from the class who were already weak from laughing and stuffed so full of Italian food they could hardly double over. The Thai class was no different as Sandy preached on the contemptible act of over-soaking your rice paper, an unfortunate mistake that basically turns your wrapper into a gluey glob that’s almost impossible to work with. But as long as you don’t over soak your rice paper, you really can’t go wrong! You can stuff a spring roll with anything; My favorite combo is pan-seared salmon, fresh herbs, avocado or mango and cabbage.
But you could stuff it with last night’s leftover salad, shrimp, radishes, anything your heart might desire. If it would go together on a salad or over rice, it will be good in a spring roll. And if you want to make it fancy like the photo of mine, just pick some colorful ingredients and lay them on the rice paper first. Then put a contrasting color behind them, like yellow mango, then green cabbage. Have fun!
P.S If you ever get the chance to take one of Sandy Digiovanni’s classes, you’re in for a real treat. You can find the classes listed here: https://www.kcculinary.com/cooking-classes/