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This recipe has been quietly sitting on my idea list since my Witchy and Wonderful theme back in 2022 and I can’t even tell you why it’s taken me this long to play around with it, but this week I finally got to work it through and I’m absolutely thrilled how they turned out! They turned out better than I had imagined which doesn’t happen that often. Honestly, not every recipe I dream up makes it to the blog. Some concepts sound great in theory, but once I start working through the details, they turn out more trick than treat…too fussy, too complicated or just not practical for the average home cook. When I create a recipe, it has to be delicious and doable. So if it’s too complicated, I work hard to find a simpler way or it ends up in the idea graveyard. Okay, so that said, these witchy spring rolls take a little bit of practice to roll up just right, especially if you want the moonlit sky scene to shine through perfectly. But don’t worry, I’ve included a how to video below that shows where to place the ingredients on the spring roll wrapper so that they rollup easily every time. 🧹🧙♀️🌕 Enjoy!
P.S. I got the large witch paper punch from The Punch Bunch.
Witchy Spring(o-ween) Rolls
Equipment
- Large witch paper punch The Punch Bunch
- 1 1 ⅝-inch round cookie cutter
- mini star paper punch
Ingredients
- ½ package rice noodles
- 3 tbsp. blue butterfly pea powder
- 1 lemon juice optional
- 1 nori seaweed sheets
- 1 soy paper yellow
- 1 wafer paper
- 1 head red leaf or red butter lettuce
- ½ lb. asparagus spears trimmed to 3 inches
- 2 small Persian cucumbers cut into 3 inch spears
- ½ lb. shrimp small cooked, tails removed
- Thai basil leaves
- 8 spring roll wrappers
Spicy Soy Sauce
- ¼ cup soy sauce
- 2 tbsp. garlic chili sauce
- 2 tbsp. honey
- 2 tbsp. green onions, thinly sliced
- sesame seeds garnish
Instructions
Spicy Soy Sauce
- Mix all ingredients together in a small bowl and set aside.
Noodle Prep
- Add about 2 quarts of water to a medium pot, and add 3 tbsps. of butterfly pea powder, stir and heat over high heat for about 5 minutes. The more powder you use, the darker the color. The water should be very hot but not boiling. Add half the package of rice noodles to a large bowl and pour the hot blue water over the noodles. Stir and let them sit for 15 minutes to soften and take up the color. Drain and set the noodles aside to cool. Squeeze lemon juice over the blue noodles to create purple noodles. (optional)
Garnish Prep
- Punch out 8 witches from a nori sheet using a witch paper punch and set aside.
- Use a 1⅝-inch round cookie cutter as a template to make 8 full moons from a sheet of yellow soy paper, using an Exacto blade to cut around the cookie cutter and set the moons aside.
- Punch out about 40-50 stars from the sheet of wafer paper using the star paper punch and set aside.
Assembly
- Place 2 spears of asparagus, 1 cucumber spear, four small shrimp and a Thai basil leaf on a piece of lettuce and roll up into a bundle.
- Dip one Spring roll wrapper into a shallow plate of water and then lay it on your work surface. (Note: The wrapper will still be somewhat stiff but will soften as you place the ingredients.) Place the lettuce bundle in the lower third of the wrapper.
- Place a nori sheet witch on the upper third of the wrapper. Then add the yellow soy paper moon over the witch. Add wafer paper stars all around the moon and then add about 2 tbsps. of blue rice noodles over the moon and stars to create the sky back ground.
- Fold over the left and right sides of the spring roll wrapper. Next, fold the bottom edge of the wrapper over the lettuce bundle to seal and begin to roll up over the blue noodles until the wrapper sticks and seals up. Repeat with remaining ingredients and serve with sauce and extra Thai basil leaves and black sesame seeds.
