Chef Adam Glick

Spring Rolls

INGREDIENTS

• 2 Green Onions
• 1 medium carrot, julienned
• 1 cucumber, julienned
• 8 cooked shrimp, sliced in half lengthwise
• Fresh herbs: mint, basil, cilantro
• 8 rice paper wrappers
• rice paper
• 2 tbsp peanut butter
• 1 tsp soy sauce
• 1 tsp rice vinegar
• Sesame Seed

DIRECTIONS

• Julienne green onion into thin strips
• Peel Carrot with a vegetable peeler
• Peel and julienne cucumber
• Slice cooked shrimp in half length wise
• Trim whole leaves (basil, mint, cilantro all work)
• Cook rice noodles for about 3 minutes, drain, and rinse under cold water
• Keep noodles slightly moist so they don't clump together
• Fill a wide, shallow dish with warm water
• Soak rice paper until it becomes soft and completely translucent
• Lay the softened wrapper flat on a damp cutting board or clean surface
• Start layering your fillings near the bottom third; a few basil leaves, julienne vegetables, a small bundle of rice noodles, a handful or bean sprouts, a splash of rice vinegar
• Fold the bottom edge up over the filling 
• Tuck in both sides
• Roll tightly from the bottom to the top like a burrito

Spring Roll Sauce

• 1 tablespoon of peanut butter
• 1 tablespoon soy sauce
• 1/3 tsp of rice vinegar
• sesame seeds
• Whisk well until smooth and creamy.

Salad

• cut up 1 yellow and orange bell pepper
• roughly chop remaining cucumber
• julienne half an onion 
• Combine all chopped vegetables in a bowl.
• add in desired amount of soy sauce and rice vinegar and mix
  
• Let sit for 5–10 minutes before serving to allow flavors to meld

SPRING ROLLS

Crispy, savory, and endlessly customizable, spring rolls have become a favorite appetizer around the world. Whether you’ve enjoyed them fresh in rice paper or deep-fried to golden perfection, these delightful rolls carry a rich and flavorful history that spans centuries and cultures.

Ancient Roots in China: The origin of the spring roll dates back to ancient China, where it began as a seasonal dish tied to the Spring Festival (now known as the Lunar New Year). During this time, families would prepare thin pancakes filled with the fresh vegetables of the season—symbolizing renewal, growth, and prosperity.

These early versions of spring rolls were not fried. Instead, they were more like soft crepes filled with tender greens, sprouts, and herbs harvested at the beginning of spring—hence the name “spring roll.”

Evolution into a Crispy Favorite: As trade and culinary techniques spread, spring rolls began to evolve. By the Ming and Qing Dynasties, cooks began experimenting with frying the rolls, which gave them a crisp, golden shell and added a new layer of texture. This version gained popularity as a festive snack and soon became a staple in Chinese street food culture.

A Bite of Culture: Beyond their delicious taste, spring rolls carry with them a story of tradition, adaptability, and celebration. From ancient festivals in China to bustling street markets in Vietnam, to modern fusion kitchens across the globe, the humble spring roll continues to roll through history—one crisp bite at a time.