More Spring Rolls, with some new dipping sauces

Spring Rolls are becoming one of our all-time favorite meals lately.  They’re very vegetarian-friendly (although it’s easy to add meat, for any carnivores that would like it,) there’s not much “cooking” involved (although there is lots of chopping!) and they’re light and healthy.

I made a “fancy” version last night, with a few extra ingredients and dipping sauces.

The ingredients that I used (in large tray) are:

rice noodles, sauteed sliced mushrooms, shredded romaine lettuce, thinly sliced red onion, sliced avocado, mung bean sprouts (that I grew myself!,) julienned red bell pepper, cucumber and carrot, grilled Teriyaki chicken, shrimp, baby corn and chopped water chestnuts.

I also had some fresh chopped chives and peanuts and cilantro and mint leaves to add as garnish inside the rolls.

The new dipping sauces that I tried were Hoisin dipping sauce and a peanut dipping sauce.  The third one is the spicy/sweet sauce that we’ve used before.  The spicy-sweet sauce is still Hubby’s favorite, but the kids and I LOVED the peanut sauce, so I will definitely be making that one again in the future.  Deee-lish.

For quantity/planning purposes, in case you decide to make this, I used two boneless, skinless chicken breasts (marinated in Teriyaki sauce, then grilled and sliced) and about a cup of thawed, frozen, pre-cooked shrimp.  I made a half-batch of the peanut sauce (single batches of the other two.)  I used one can each of the water chestnuts and baby corn, one avocado, about a cup of sprouts, about 1/4 of a red onion, about 1/4 lb of mushrooms (sliced and sauteed in butter/olive oil until softened and golden) and one romaine lettuce heart.  I used half of an 8 ounce package of rice sticks/rice vermicelli noodles and less than one package of spring roll wrappers.

I was serving 6 people, one of whom is a vegetarian and two others of whom do not eat shrimp, but everyone at their fill and there were enough ingredients leftover to make 6 more vegetarian spring rolls (the meat was all gone) the next day.  I also served some steamed, in-the-shell edamame along with this.  If you’re serving REALLY hungry people, you might not have many/any leftovers.