
Spring Rolls with Spicy Maple Sauce
Fish and Seafood / Recipes with Maple Syrup

Metric
Imperial
Ingredients
Spring Rolls
- 6 oz rice vermicelli
- 2 tbsp rice vinegar
- 8 – 20 cm (8 in) sheets rice paper
- 3/4 lb Nordic shrimp, cooked, thawed, and well drained
- 1 avocado, sliced
- 2 Persian cucumbers, thinly sliced
- 2 green onions, chopped
- 1 cup carrots, julienned or grated
- 2 leaves romaine lettuce, thinly sliced
- 1 mango, julienned
- Fresh herbs, your choice: cilantro, mint, Thai basil
- Toasted sesame seeds
Spicy Maple Sauce
- 1/2 cup almond or peanut butter
- 2/3 cup water
- 1 tbsp tamari or soy sauce
- 1 tbsp lime juice
- 2 tbsp maple syrup (preferably dark syrup for its robust flavour)
- 1 tsp hot sauce (sambal oelek or other)
Method
Spring Rolls
- Bring a large pot of salted water to the boil, drop in vermicelli, and cook 1 – 2 minutes. Drain and rinse with cold water. Allow to drain well, then place in a bowl. Mix gently with the rice vinegar.
- Pour lukewarm water into a shallow dish or large bowl. Dip a sheet of rice paper in it for a few seconds to soften.
- Position sheet on a clean cloth and top with a small amount of each of the ingredients, overlapping them in the centre.
- Fold the edge of the rice paper nearest you over the fillings. Fold the sides of the sheet toward the centre, then roll tightly away from you. Garnish as desired. Make the remaining rolls.
Spicy Maple Sauce
- Pour all sauce ingredients into a small saucepan and whisk until the mixture comes to the boil. Simmer for 1 minute or until the sauce thickens. Serve with the spring rolls.
The spring rolls and sauce can be prepared up to two hours before serving.
For a vegetarian option, switch out the shrimp for marinated strips of tofu.
The Quebec Maple Syrup Producers is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.