Chef Scott: Asian Spring Rolls

BETTENDORF, Iowa – You know when you go out to eat at the Asian restaurants, the Spring Roll is really a delicacy.

“But do you really want to spend five dollars for a couple of Spring Rolls?” asks Scott Community College’s director of Culinary Arts and Hospitality Management, Chef Brad Scott.

“This is not the easiest thing to make, but let’s give it a shot.”

Spring Roll skins are available at Asian markets around the Quad Cities.

“They are just rice paper,” says Chef Scott.

1. Soak the rice paper in tepid water for about ten seconds
2. Straighten them out on a flat surface
3. Add shrimp near the middle of the rice paper
4. Add cabbage, glass noodles, and sliced carrots
5. Add chopped Thai basil and mint
6. Flip side of rice paper
7. Pull tight and roll together
8. Cut it on the basis for presentation
9. Put on plate and drizzle with Hunan sauce

It may look difficult to make, and you may not do well the first time, but practice can make your Spring Rolls perfect.

And then, you’ll have your five dollar Spring Roll at home.

“Enjoy.”

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