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Author Notes: Living in the South of France, the Asian restaurants are mostly Vietnamese cuisine. One of my favorite starters is the "Rouleaux Printemps Cru" which is the raw spring roll filled with pork, shrimp, bean sprouts, noodles, crushed peanuts, and mint. I have seen different variations but, decided to make mine the luxury Rainbow Spring Roll to add different colors, textures, crunch, tangy & sweet, and all in between. I like to present it cut like a maki roll and served with a choice of different sauces ready to dip. One can replace the shrimp with lobster, crab, shredded chicken, pulled pork, or just leave it veggie. The fun part is creating the colors of the rainbow with the seasonal ingredients present at the time. Edible flowers, micro greens, all sorts of sprouts. Just let your imagination run...
I usually do not measure my ingredients and just see the visual aspect on the quantities used. As for the sauce, I usually go by taste. Adding a little more or less here and there. —Stacy
Rice Paper,Purple Cabbage,Carrots of all colors,Libanese Cucumber,Yellow Peppers, Red Peppers,Raddicho,Bean Sprouts, Spring Onions, Radishes, Avocado, Shrimp,Cilantro, Mint, Black & White Sesame Seeds
- Wet rice paper in a flat plate with water. Then lay on a flat surface or cutting board. Fill spring rolls with the different shredded and chopped ingredients to make layers of colors. Bringing in the sides as you roll. Can be stored in fridge with seram wrap until served. Cut rolls like maki starting with cutting the roll in half then each half in half. Place side up with the view of the colors of the ingredients on a white rectangular plate in rows. Sprinkle with black and white sesame seeds.
Spicy Peanut Sauce (Peanut Butter,brown sugar,soy sauce,fresh grated ginger,choppedd cilantro) Yogurt Harissa Sauce(Greek yogurt,lime juice,Harissa olive oil,fleur de sel,choppe mint) Tangy Chili Sauce (Red chili,fresh ginger,sugar, rice vinegar)
- Spicy Peanut Sauce- Heat in a small sauce pan all ingredients until smooth and combined. Yogurt Mint Harissa Sauce- Chop fresh mint and mix all ingredients and set aside. Tangy Chili Sauce- Heat all ingredients in a small sauce pan until sauce slightly thickens. Wasabi Mayonaise- Mix store bought mayo and wasabi paste to your preference of taste and punch:)
- This recipe was entered in the contest for Your Best Hors d'Oeuvre