Fresh Spring Rolls (With Peanut Sauce)

I have seen these on many Thai and Vietnamese menus, but under different names; summer rolls, spring rolls, fresh rolls, fresh summer rolls, etc. Whatever you wish to call them, these fresh rolls are delicious and addictive. I wish they were less time consuming to make, but when dealing with the "fresh" component it's definitely worth it. The recipe for this peanut sauce is amazing, and the perfect compliment for the fresh spring rolls.

Fresh Spring Rolls Recipe:

Tapioca papers (Vietnamese rice wrappers)
Green leaf lettuce
Rice noodles (prepared, and run under cold water)
Basil leaves
Cilantro leaves
Mint leaves
Shredded carrots
Bean sprouts
Lime juice
Soy sauce
Rice vinegar
Optional: cooked, chilled shrimp, or tofu

Peanut sauce (I prefer the Massaman curry paste over the red)

Preparation:

Sometimes the rice noodles need to be boiled, so I usually begin with them. 

To prep your fresh ingredients start by washing a few leaves of the lettuce, dry it and set aside. Pull off some basil leaves, wash, dry and set aside. Pull leaves from the cilantro and mint, wash them, dry them, then chop them up (or tear into small pieces) together. I like to put the shredded carrots and bean sprouts into a small bowl, and mix them with equal parts (about a teaspoon each) of the lime juice, rice vinegar and soy sauce. You can also mix in the cilantro and mint, and save yourself a step when putting the rolls together. You should now be surrounded by fresh ingredients.

With hot water, prepare one wrapper, then lay it on a flat surface. If using the shrimp or tofu, lay a few of them down the center of the wrapper in a row. Put down a single layer lettuce (on top of that) leaving an edge all the way around the wrapper. Layer on the about a handful of the rice noodles evenly over the lettuce. Place a few basil leaves in a row in the center, then sprinkle on the cilantro and mint. Add the bean sprouts/carrot mixture evenly on top. 

To fold the wrappers, gently fold in the sides, then start at the end closest to you, and fold it over the ingredients. Roll it completely, being careful that the sides stay closed. The wrap sticks to itself, so it's kind of a one shot deal. 

Serve with warm peanut sauce.

Note: 

These do not store well, especially over night, so it isn't something you can prepare too far in advance. I didn't put any specific amounts, because it depends on how many people you are making them for, and your personal preference of the size you want them to end up being. It is a lot of work, but totally worth the effort. If you're like me, you'll end up making them every day until you run out of fresh ingredients.

Bacon Jalapeno Pinwheels with Pepper Jelly

Ingredients:

1 1/2 blocks (12 oz. total) of cream cheese

½ of a bag (3 oz. size) of real bacon bits (Or crumble 2 slices of cooked bacon)

½ - 1 can (4 oz. size) of diced jalapenos (depending on how spicy you want it to be)

2 Tablespoons of pepper jelly, plus more for dipping (in the jelly/preserves section of the grocery store)

2 Tablespoons of diced red or yellow pepper (from a jar)

2 cans of refrigerated crescent rolls

Directions:

Preheat the oven to 375 degrees. 

With a hand mixer, blend cream cheese, bacon, jalapenos, pepper jelly, and diced pepper. 

Open one can of the crescent rolls, and lay it out flat on top of parchment paper, wax paper, or plastic wrap. With a rolling pin, roll it so that the seams are no longer showing. 

Spread a thin layer of the cream cheese mix on top of the crescent sheet. Begin rolling the crescents on the longer end, until it is a long tube. 

Cut each pinwheel about 1 inch thick, then place on a cookie sheet spiral sides up. Don’t let the pinwheels touch, leave about a half inch or so between them. 

Repeat with the other can of crescent rolls. 

Bake for 12-15 minutes. 

Heat about ½ cup of pepper jelly in a microwave safe bowl for 30-45 seconds, then stir. If it isn't liquefied, repeat. Dribble jelly over the top of the pinwheels, or use it as a dipping sauce.