I love spring rolls, but have always been intimidated by them. Maybe it’s because it’s an Asian thing and that’s totally out of my league. I heard horror stories of spring roll skins ripping and sticking together, but even so I was determined to try them!
I wanted to make these for our annual picnic at Ravinia last August, but chickened out at the last minute for fear I would ruin it all. Spring rolls are light, not fried, usually filled with fresh veggies, chicken or shrimp, always accompanied by a delicious dipping sauce, and best of all, everything is enclosed in a pretty little package, easy to handle, great to transport, perfect for a picnic, as a light appetizer, or even a light lunch.
Well I’m happy to say the whole process was very easy! I actually made Asian spring rolls first, with shrimp, shredded carrots, cabbage, cilantro and a little hoisen sauce in each. We dipped them in a great Asian sauce I got from Trader Joe’s.
But since this is an Italian food blog I wanted to do a little twist on the classic and try making them Italian style!
All you do is take your wrappers, place them in warm water til they melt a little and become limp. I then laid each wrapper on a clean dish towel and padded them dry
I had all my ingredients ready, cooked shrimp, marinated artichokes, (drained), roasted red pepper strips, and raw zucchini, julienned. Next, I placed everything onto a wrapper with a dollop of basil pesto, a drizzle of olive oil, a little salt and pepper, then rolled it all up like a burrito!
For my Italian version I used basil pesto as a dipping sauce, but I want to experiment with other things. Do any of you have any idea’s? I would love your input.
Next time you’re hesitant about trying something out of your comfort zone, don’t be, give it a try, because these were amazing!!
Have a relaxing weekend, and Buon Appetito!!