These Stir Fry Spring Rolls are loaded flavor and are a quick and tasty appetizer or meal to throw together! Make the stir-fry, toss in a bowl, roll and devour! Simply omit the shrimp to make these vegetarian! These are a fun take on traditional spring rolls.
I am newly obsessed with spring rolls. The funny thing is, Mike isn’t much of the cook around here, but he is SO GOOD at rolling spring rolls. Like so, so good at it! He has the spring rolling skills. We made this into a fun date night and put out all of the ingredients to roll these and my other spring rolls, and had a fun appetizer party!
You can fry them or simply roll them as spring rolls.Whatever your heart desires!
Place all teriyaki sauce in a small bowl and set aside.
In a large skillet over medium-high heat, heat sesame oil. Add in carrots and red pepper and cook until the pepper begins to soften.Add shrimp to the skillet and cook until the shrimp is pink and fully cooked through, about 5 minutes. Add scallions, bean sprouts, and cabbage and cook just until the bean sprouts start to soften and turn translucent, about 2-3 minutes.
Add the teriyaki sauce to the vegetables and stir well.
Take the stir-fry off heat and let cool.
In a medium saucepan, bring 4 cups of water to a boil over high heat. Add in Vermicelli noodles and cook according to package instructions. Drain and rinse under cold water to stop the cooking process. Add to the vegetable stir-fry and mix well.
In a small bowl whisk together all ingredients for the peanut dipping sauce and set aside until spring rolls are assembled.
Place stir-fry ingredients in a large bowl next to a large bowl with warm water and start rolling:
Add one sheet of rice paper to the warm water until it is pliable and no longer stiff (about 30 seconds). Take paper out of the water and place on a dry cutting board. Gently spread out the edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail! To the bottom third of the wrapper add the stir-fry mixture. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
Repeat with remaining rolls and place on desired serving dish. Serve warm with peanut dipping sauce!
If you want to fry: Heat a cast iron pot with avocado oil and fry spring rolls until golden!
For the past number of months American Express and Whole Foods Market have teamed up to bring you additional cash back when you use your American Express Blue Cash card at any WFM location!
I have joined in and have brought you two ways to use one ingredient to go along with the program! In the archives you will find: Sweet Potato, Butternut Squash, and Ham.
This month we have an ingredient that I cannot wait to start using more! Watercress! I am bringing you two delicious ways to use the fresh herb. In my go-to One-Pan Chicken Stir-Fry and in my Spicy Noodle Soup!
First, the soup! Loaded with veggies, spiralized zucchini for the noodles, chicken, and flavors such as mint, watercress, cilantro, sriracha, and ginger.
Add in onions and carrots and cook for 4-7 minutes until onions are soft
Add in chicken and let cook until no longer pink
Add in bok choy and saute for 2 minutes
Add in chicken stock, ginger, cilantro, mint, watercress, and spices
Bring to a boil then reduce heat and let simmer for 20 minutes
Taste and adjust spices
With 5 minutes remaining drop in spiralized zucchini
Now, the stir-fry!
My easy stir-fry is our go-to dinner any night of the week. Have a ton of veggies? Shrimp? Chicken? Or Beef? One-pan and you are good to go! Hearty, flavorful dinner on the table in under 30. Sign me up!