Vietnamese Spring Rolls(or Summer Rolls).

Vietnamese Spring Rolls(or Summer Rolls)... a great way to use up leftovers. I know this recipe isn't something new... but when I have a few vegetables in the fridge and sometimes even leftover cooked meat from the day before, I like to make these Vietnamese spring rolls. They are a great way to  use up "tidbits" that may be sitting in the fridge. I don't think I've ever made a roll that was exactly the same... that's because I always make them with ingredients I have at the moment. Sometimes the rolls may be all vegetarian, while other times I may use up some leftover chicken or beef. I've even made the rolls with leftover stir-fried noodles(such as japchae) and adding a few fresh julienned vegetables with some cilantro. Regardless how I make them, we always enjoy the Vietnamese spring rolls.

There's always some dried rice paper sheets in the pantry, so the rolls can be made quickly. Sure you can turn bits and pieces of leftovers into a new and exciting dish, but the rolls really don't have to be made with leftovers:). You can just blanch some shrimp, or cook a scrambled egg pancake, and then add a few crunchy vegetables along with some fresh cilantro. You'll have some delicious rolls that are ready to be dipped in your favorite sauce.

I'm posting this more as an idea... for those days when you simply don't know what to do with those bits of leftovers. Amounts really don't have to be precise, just use ingredients that you like and have on hand. Though I have to say fresh herbs are rather important. It's nice to get a great balance of flavors as well as some crunch. I've listed some ideas for ingredients... and a few simple dipping sauces that can accompany the rolls.

Unlike its cousin the fried spring roll, these rolls are a bit healthier. And even though they might normally be served during the warm summer months, I've been known to make them throughout the year:). Hope you enjoy... 

You will need: any of the ingredients, to taste

dried rice paper sheets, softened

soft lettuce leaves
thinly sliced cooked meat... I used chicken, but you can use beef or even shrimp
egg "pancakes"(scrambled eggs mixed with a bit of soy sauce, sesame oil, chives), sliced in strips  

rice vermicelli, blanched until tender

julienned carrots
julienned jicama

julienned cucumber (try substituting with zucchini, if you have plenty on hand) 

julienned, cooked mushrooms ( I used soaked woodear mushrooms)

bean sprouts

cilantro

basil
mint

peanuts

green onion/chives

Your Favorite Dipping Sauce:  or any combination of ingredients below, to taste...  or any dipping sauce you like.

1. Soy sauce with a bit of lime juice OR

2. Soy sauce, sesame oil, lime, garlic, ginger OR

3. Thai Dipping Sauce~ pictured

• 1 red jalapeno(or serrano chile), sliced or minced
• 1 clove garlic, minced
• 3 TBS sugar
• 2/3 cup water
• 1 1/2 TBS lime juice
• 3-5 TBS fish sauce

Mix everything until combined and sugar is dissolved. Adjust fish sauce to taste.

4. Korean Dipping Sauce ~ adapted from the Kitchn

• 6 TBS soy sauce
• 4 TBS sesame oil
• 4 tsps Korean chile powder (gochugaru) 
• 2 tsps toasted sesame seeds
• 1-2 tsps rice vinegar, optional

Mix everything until combined. 

5. Sweet chili sauce OR

6. Peanut Sauce~ from the Kitchn

• 2 TBS creamy organic or natural peanut butter
• 2 TBS rice vinegar
• 1 TBS soy sauce
• 2 tsps sugar
• 1/2 tsp of red pepper flakes
• 1- 2 TBS water, to thin out the sauce, if necessary

Mix everything together and thin out with a bit of water as needed.

Directions:

1. It is important to have your ingredients mise en place. So arrange them on a board or platter.
2. If using rice noodles, cook according to manufacturer instructions. If anything else needs to be cooked, then do the cooking that needs to be done...ex. if using egg pancakes, shrimp, or mushrooms, etc. Otherwise, use leftover chicken or beef that is thinly sliced into strips.
3. Soften the rice paper in warm water by dipping it until barely pliable.... a few seconds. You do not want to soak the rice paper too long, as it will break up and make rolling difficult.
4. Add a bit of each ingredient at the bottom of the rice paper and fold as you would a burrito, making sure you roll it snugly.... you can drizzle a bit of your favorite dipping sauce inside before rolling, if you like. Repeat with remaining rolls.
5. Enjoy with your favorite dipping sauce.