Flavorful Fillings
Photography by Rich Smith
Layered with fresh ingredients, bold spices, and crave-worthy combinations, this dish lets it’s fillings take center stage.
Dustin Concannon
Amada Tapas & Wine’s Spring Rolls
Ingredients
For the sweet chili sauce:
- 2½ Tbsp. cornstarch
- 2½ Tbsp. water
- 1 Tbsp. grated ginger
- 1 Tbsp. grated garlic
- 3 stalks green onion
- 1 small stalk of lemon grass
- 5 Fresno chilis seeded and diced
- 1½ cups rice vinegar
- ½ cup tamari
- 1½ cups water
- 1½ cups sugar
For the spring rolls:
- ½ red cabbage
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cucumber
- 1 large carrot
- 1 avocado
- 1 pack rice paper
- 2 sprigs basil
- 2 sprigs mint
Instructions
For the sauce:
- Combine cornstarch and water to create a slurry. Set aside.
- In a medium-sized pot, combine all other ingredients. Bring to a boil.
- Continuously stir until sugar is dissolved. Add cornstarch slurry and stir at a boil for 2 minutes.
- Remove from heat and allow sauce to thicken as it cools.
For the spring rolls:
- Thinly slice cabbage, peppers, cucumber, carrot, and avocado into thin strips (julienne cut).
- Set up a rolling station with a kitchen towel, a large bowl of room temperature water, rice paper, sliced vegetables, and herb leaves.
- Submerge the rice paper in the bowl of water for 15 seconds before placing onto the kitchen towel.
- Carefully assemble the roll by neatly stacking all of the vegetables inside and finishing with the herbs on top.
- Fold one end of the rice paper over the vegetables and tightly roll the contents.
- Cut the roll into sushi-sized bites. Serve chilled with sweet chili sauce.