The Come Clean Blog
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Spring Into Flavor with Chef Brian Lagerstrom's Fresh Spring Rolls.
As the seasons change and the air starts to warm up, there is nothing quite like the freshness of spring embodied in a delicious dish. Here’s a recipe for a vibrant and tasty fresh spring rolls, inspired by the culinary expertise of professional chef Brian Lagerstrom.
These spring rolls are a colorful medley of flavors and textures, perfect for a light and satisfying meal. Here is what you will need to get started:
Ingredients:
- Salt
- 1lb/.5kg large shell-on raw shrimp (12/15 easy peel shrimp)
- 110g/4oz rice vermicelli
- 180g/1 large carrot, shredded.
- 20g or 2 tbsp sugar
- 20g or 1 1/2 tbsp rice vinegar
- 1/4 head purple cabbage, thinly shredded
- 1 extra-large red bell pepper, julienned.
- 4 mini cucumbers, julienned.
- Fresh herbs: basil, mint, cilantro
- 12 pieces of spring roll rice paper (2 per roll)
- Green leaf lettuce
Bring two pots of water to a boil. Add a LOT of salt to one of the pots. The water should taste salty like the sea. Add shrimp to the salty water then immediately remove the pot from heat and allow the shrimp to poach for 4 minutes (off heat).
After the 4 minutes poach, transfer the shrimp to a paper towel lined plate/tray to drain then move to the fridge to cool.
In the second boiling pot of water, turn off heat then add about half as much salt as you did for the shrimp pot, then add the rice vermicelli. Allow vermicelli to soften in the hot water for 4 minutes, drain and rinse with cold water.
Cut vermicelli a few times to prevent clumping then transfer to paper towel to dry a bit.
To quickly pickle the carrots, add shredded carrots to a bowl along with 10g salt, 20g sugar, and 20g rice vinegar. Toss to coat, then allow to marinate for 5-10min.
Soak 1 sheet of rice paper in room temp water for 5 seconds. Place on plate and build by layering 2 shrimp (sliced horizontally), a few pieces of cucumber & bell pepper, a pinch of cabbage, pinch of carrots, pinch of soaked noodles, herbs, & a piece or two of lettuce.
Wrap the roll as shown in the video @5:14. Finish by rolling in a second skin of rice paper that has been soaked for 10 secs.
For the sauce:
- 100g or 1/3 cup hoisin
- 30g or 2 tbsp peanut butter
- 3-5g/1 small clove grated garlic
- 3-5g about 1/2 tbsp grated ginger
- 30g or 2 tbsp rice vinegar
- 5g or 1 tsp sesame oil
- 30g or 2 tbsp water
- Whisk to combine.
Chef Lagerstrom's recipe combines the sweetness of shrimp with the crunch of fresh vegetables and the aromatic punch of herbs, all wrapped up in a delicate rice paper roll. The hoisin-peanut sauce adds a rich and savory element that ties everything together beautifully.
Don’t forget to clean up the kitchen after making your spring rolls. JAWS Kitchen Cleaner is a great eco-friendly system cleaning for your kitchen surfaces. This Safer Choice Certified Formula effectively removes grease and grime, leaving your kitchen spotless.
Try JAWS Dish Spray – it’s perfect for quick cleaning of your cooking utensils and dishes on the fly
To get full instructions on how to assemble these exquisite spring rolls, be sure to check out Chef Brian Lagerstrom's official channels. Spring has never tasted better!
Enjoy this burst of spring flavors in every bite, and don't forget to share your creations with friends and family. Happy rolling!
You can find more of Brian’s recipes at brianlagerstrom.com