I’ll be the first to admit that Ben and I eat like kids. We love snack packs and anything that is mini, or a version of it. Those pre-portioned Lunchables speak to me, and for the husband, put a plate of cookies in front of him and he’ll ask for a cold glass of milk. I chuckle that my friends have come to expect this and always have milk ready for him should dessert be on the menu later that evening.
So while we don’t have children, I thought I could still provide some food ideas to spruce up your kiddos lunchboxes now that school is back in session. Today, we are making Vietnamese Spring Rolls. It’s a fave in our home, and I have yet to hear any other person complain, adult or kid. It’s simple and takes just a little preparation to get the ingredients in order. After that, it’s like making a wrap or burrito.
We enjoy our Spring Rolls with a combination of hoisin sauce and Sriracha sauce (not pictured). I would say we do about four parts hoisin to one part Sriracha. All depending your’s or your child’s tolerance to spicy sauces, you can make adjustments by reducing or adding more Sriracha.
These would be best prepared the morning of, but you can refrigerate them too. I’d recommend no longer than one overnight stay in the fridge though because the rice paper can get tough. Also, use the herb quantities as a suggestion, not a must. I always add more because I love cilantro and mint.
Super simple! I hope you like it.
- 12 sheets rice paper
- 6 romaine lettuce leaves, cut in half along the width to make 12 pieces
- 24 mint leaves
- 24 sprigs cilantro, bottom stems removed leaving the end with the leaves only
- 1/4 cucumber, thinly sliced lengthwise
- 1/2 pkg thin rice noodles, prepared according to the package instructions
- 6 boiled eggs, quartered
- 36 medium shrimp, cooked, peeled and deveined
- Take one sheet of rice paper and rinse under a running tap on both sides. Place the rice paper on a flat surface and begin building your Spring Roll by adding romaine, 2 mint leaves, 2 mint sprigs, 1 cucumber, a small portion of rice noodles, 2 boiled egg quarters and 3 shrimp to one end of the rice paper. At this point, the rice paper will be pliable and you can roll the mix like you would a burrito. Be gentle, so as not to tear the rice paper.
- Repeat the process with the remaining ingredients, until all 12 Spring Rolls are made.
- If storing in the refrigerator, place plastic wrap between the layers so the rolls do not stick together.
- Please read above for easy dipping sauce suggestions.