I love these regardless of whether you call them summer rolls or spring rolls. Generally, I think of spring rolls as having a fried shell, but I’ve seen them done with the rice paper wrapper as well. These are similar to my standard Summer Rolls, but I wanted to use some seasonal fava beans before they disappear from the farmers market.
Shrimp and Fava Spring Rolls
2 rice paper wrappers
4 shrimp, sauteed or grilled with just a little olive oil and salt and pepper, sliced in half lengthwise as if butterflying
1/4 cup rice vermicelli, cooked according to package
3 tablespoons mint leaves
1/4 cup arugula
1/4 cup cooked fava beans
6 asparagus spears, grilled and cooled
juice of 1 lime
2 tablespoons sugar
2 tablespoons fish sauce
1 thai chili or other red chili, minced
Combine the lime, sugar, fish sauce, and chili in a small bowl, making sure the sugar dissolves. Put aside to use as dipping sauce.
To cook the favas, take them out of the pod and blanch in boiling water for 2-3 minutes. Allow to cool and then pop them out of their shell. To see more on this, click here.
To make the rolls, soak the wrappers in some hot water for a minute or two, until soft. Place on a towel and layer in the shrimp, mint, vermicelli, favas, asparagus, and arugula in the center as if rolling a burrito. Fold down the top and bottom and one side. Roll as tightly as you can without breaking the wrapper to close the roll.
Serve with the dipping sauce on the side.
