I bought spring roll wrappers at the super market for the first time, after watching Nadia G. on Bitchin' Kitchen (yes, Adrion, thank you, I like her now) make them lickety split.
The thing about spring rolls is that you can put ANYTHING in them that you feel like - cooked meats, raw vegetables, shrimp, noodles....whatever you have around, and you have a lunch that was quicker to make than a sandwich (and so much more fun).
I filled mine with veggies I felt like eating, and the whole thing (including chopping) took about 15 minutes.
What you'll need:
3 baby Bella brown mushrooms or 1 Shiitake
1 red bell pepper
5 scallions (most of the greens removed)
2 diced fresh hot chilies (Thai or Serrano) *optional
15 Whole Basil leaves
1 large grated garlic clove
1 tsp fresh grated ginger
1/2 cup soy sauce
2 TB sesame oil
2 TB rice wine vinegar
1 TB sesame seeds
Dash of Chinese Hot Oil* (optional.....I just really like things hot)
1/4 cup soy sauce
2 TB lime juice
3 TB chili sauce or hot sauce **I use something you won't have (because I have to order it special from their distributor in Florida); my favorite hot sauce - Amazon Hot 'n Sweet Mango Hot Sauce.
2 tsp. honey
Mix the oils, vinegar, seeds, ginger, garlic and 1/2 cup soy sauce in a bowl.
Slice the veggies (not the sprouts or basil) into strips.
Mix the veggies in the soy sauce mixture.
Let sit while you dunk your spring roll wrapper (just one) into a large bowl of water for 30 seconds or so (until it no longer feels like hard plastic).
Lay the wrapper onto a clean towel and then flip to dry both sides.
Place a bundle of marinated veggies lengthwise 1/4 of the way up from the bottom of the roll (leave an inch or so on each side for folding).
Top veggies with a pinch of sprouts and 3 basil leaves (wetting them makes them stick better).
After I made my first one I realized I could play with the basil placement to make the outside prettier...so as you go along you may want to stick the basil leaves higher up on the roll for a more dramatic presentation - they show through the top of the roll.
Roll from the bottom up, just covering the bundle. Then fold the edges in on both sides, and roll the rest up to the top.
Repeat until you use all of your veggies (makes 5).
Serve with dipping sauce.