Inspiration. After having seven course beef at a Vietnamese restaurant in SF called Ahn Hong, I was inspired to throw my own roll-your-own spring roll party! I collaborated with a friend and it was so inexpensive and successful that I thought I’d share.
Process. You just dip a dry spring roll wrapper in water, then place it on your plate. It will feel hard, but fear not, it will quickly soften. Just load up the wrapper with all your desired ingredients (sans sauce) and then do your best to wrap it up burrito style (mine look like CHIPOTLES because I’m damn greedy – MOARNAO). Sauce is drizzled onto each bite! Mmmmm…
Ingredients. Shrimp are the traditional spring roll ingredient, but after having seven course beef, I decided to try it with bulgogi from the Korean market as well and it was delicious! On a lazy day, I would consider doing only bulgogi as it’s cheaper and less prep work than shrimp (shell, devein, boil, then split in half).
For approximately 10 people, the following was sufficient:
- 1.5 pounds of marinated bulgogi from the Korean supermarket ($6)
- 2 pounds of headless shrimp ($9)
- 3 packages of pickled radish and carrot (do chua)($1.50 each at Lee’s sandwiches)
- 1 head of romaine
- 1 bag of bean sprouts (without the bean)
- sliced cucumbers
- pack of noodles (fresh or dry)
- fresh mint leaves
- 2 packs of dry spring roll wrappers
- 1-2 bowls of warm water
- large plates for each person
- Sauce (peanut butter, hoisin, water, sugar to taste))(recipe courtesy of my friend)
The total cost was quite low, maybe $30 for 10 people and it was deliiiiiicious, fresh and perfect for summer.