Spring Rolls Recipe with Masago
There’s something so satisfying about enjoying perfectly rolled up packages as a meal. This spring rolls recipe is loaded with protein, healthy fat, and it packs a wonderful crunch.
This spring rolls recipe provides creamy, healthy fats from the avocado while gleaning a nice texture contrast from the romaine and masago. The basil touts freshness and the fish sauce offers some salt and twang. It all comes together with the rice paper to create a slightly chewy wrap.
Enjoy the Gopher’s take on Vietnamese spring rolls, boosted with extra protein and healthy fat.
Eat Real, Be Real
Here is my story about how I lost 14 pounds in 12 months. And, how I got off steroidal medicine for the first time in my life, in over 3 decades…
SERVES 4 as an appetizer or 2 as a light meal
Prep: 30 minutes Active: 30 minutes
8 pieces rice paper (10 inch or 22cm size)
4 cups romaine lettuce, ¼ inch ribbons
1 cup basil or choice of your herbs
1 medium avocado, thinly sliced
6 Tbsp masago aka capelin roe
1 Tbsp mayo
1 Tbsp Green onion, finely chopped (optional)
1 Tbsp fish sauce
1 Tbsp jam or honey
1 Tbsp fresh lemon juice
- Get some water warming up for the rice papers. Put about an inch of water in a fairly large skillet and put it on the stove over very low heat.
- In the meantime, make the masago sauce. Add the masago, mayo, and green onion to a small bowl. Bring this all together into a nice paste and set it aside.
- When the water becomes warm to the touch, place a single paper into the skillet, submerging about half of it into the water. Then rotate it around in your fingers to wet the entire sheet. *When soaking rice papers make sure to not ‘overcook’ them. A little less done, or al dente, keeping them on the firm side will make rolling them up a lot easier. As they sit for a couple of minutes they will soften, and end up just right.4
- Start making the rolls by placing the rice paper on a flat surface. Add a pile of lettuce at the side closest to you, and then place a couple of basil leaves on top of that. Then, lay out a line of avocados and add a line of sauce next to that.
- Roll up the rice paper starting with the edge closest to you. Using both hands bring the paper about one inch up over the lettuce. Then, fold in both sides, and continue rolling it away from you sort of like rolling up a sleeping bag. Make sure it’s snug, so you end up with a nice firm wrap.
- Repeat the step 3 to 5 to make seven more rolls.
- Cut in half lengthwise and set aside.
- To make a dipping sauce, add the dipping sauce ingredients to a small bowl. Bring this all together.
- Serve with the dipping sauce and enjoy.
Resources I mentioned in the video:
Gimbap ( Korean Rice rolls filled with goodies )
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