There’s a reason they call ‘em spring rolls. As the weather warms, our palates cool, trading in creamy soups and hearty braises for lighter, fresher fare. The fact that this sweet-and-spicy version of the no-bake app takes less than 30 minutes to make is just a bonus.
INGREDIENTS
Half of a jicama, peeled and cut into matchsticks
Pinch kosher salt
¼ cup San-J Mildly Spicy Marinade and Dipping Thai Peanut Sauce*
1/8 cup crushed roasted, salted peanuts
2 limes, divided
1 package Blue Dragon Vietnamese Spring Roll Wrappers*
24 fresh cilantro leaves, washed and dried
48 fresh mint leaves, washed and dried
16 cooked medium shrimp, tails removed
1 small red bell pepper, de-stemmed, de-seeded and cut into matchsticks
1 carrot, peeled and cut into matchsticks
1 Champagne mango, peeled, pitted and cut into matchsticks
1 red Serrano pepper, de-stemmed and sliced very thinly
PREPARATION
• First, remove the moisture from the jicama: Place the jicama matchsticks in a colander that is set over a towel. Toss the matchsticks with a pinch of salt and let sit for 1 hour.
• Next, make the dipping sauce: Combine the San-J peanut sauce with the crushed peanuts and the juice of half a lime. Stir to combine and set aside.
• Now, make the spring rolls: Heat a wide pot with 1 inch of water just until it’s hot enough to dip your finger in for a few seconds without burning it. Remove from heat.
• Immediately place 1 spring roll wrapper in the hot water until it’s flimsy, about 15 to 20 seconds. Carefully remove it with your fingers and flatten it onto a damp cutting board.
• Arrange 3 cilantro leaves, 6 mint leaves and 2 shrimp in the bottom third of the wrapper. Top with 2 red pepper matchsticks, 2 jicama matchsticks, 2 carrot matchsticks, 6 mango matchsticks and 1 thin Serrano pepper slice.
• Roll the wrapper up from the bottom just until you cover the filling. Fold in the sides and roll the whole thing up and over the top to seal.
• Repeat with 7 more wrappers, then dip to your heart’s desire.
* Available at Straub’s and other area grocers
This article appears in April 2013.