Feeling nostalgic, I decided to recreate the spring rolls my mom used to make in the tiny kitchen of our St. Louis house. Before she passed away we sat down to make them together, but I never thought about writing the recipe down. Well, I made them just by trying to remember our times together. I actually made two batches – one vegan and one with pork.
I made the vegan spring rolls for my eldest daughter’s class. She was the Student of the Week and had a do somewhat of a presentation of her heritage – half Vietnamese and half Scottish. Since her best friend is a vegetarian and another child had an allergy to dairy, I thought it be best to just make them all the same.
So, here are the ingredients I used:
For the filling:
For the sauce:
Ready for the super easy part? Mix all the ingredients for the filling together. Use your own judgment for consistency. I used a little over a cup for each ingredient, other than the seasonings of course.
Roll all at once before cooking. That way the wrappers do not dry out.
Once all of the rolls are sealed, cook in preheated vegetable oil. Keep it on low, otherwise, it will brown fast without cooking the inside thoroughly.
You can make the sauce while each spring roll is cooking in the oil. Just mix all of the ingredients together and set aside. I like to garnish with mint and shredded carrots.
YUMMY! You’re done!! Serve with lettuce, cucumbers, bean sprouts, mint, and carrots over vermicelli noodles.