Spring rolls are a great light meal or appetizer. You can put practically anything inside of them, and they will always come out very tasty!
In the pictured rolls, I made a very simple recipe of broccoli slaw, carrots, lettuce, and avocado. I’ve also used (with great results):
Rice noodles (very thin)
Cilantro
Mint leaves
Basil leaves
Jicama
Tofu
You really can use whatever you have on-hand and they’ll taste great.
Lay rice paper in a pan of warm water until the paper becomes translucent and soft. It will fold very easily, so be sure to keep it flat and open as you transport it onto a towel.
Add filling:
Fold top and bottom ends first, then roll. Enjoy with my Thai Ginger Peanut Sauce (recipe below), soy sauce, or teriyaki.
Spring Rolls
Makes 8 rolls
Package of rice paper- 8 wraps
2 c lettuce, finely chopped (romaine, iceberg or cabbage work well)
1/2 Avocado
3 large Carrots, grated
Broccoli stems, grated
Fresh Herbs: Basil, Mint, Cilantro
-Other fillers: rice noodles, jicama, water chestnuts, tofu, soy shrimp
Fresh Herbs: Basil, Mint, Cilantro
-Other fillers: rice noodles, jicama, water chestnuts, tofu, soy shrimp
Thai Ginger Peanut Sauce
Makes 1 cup
3 Tbsp Peanuts (raw, unsalted) or 1/4 c Peanut Butter
1/4 c Water
2 Tbsp Sesame Oil
3 Tbsp Rice Vinegar
1 Tbsp + 1 tsp soy sauce
1 tsp Ground Ginger (powder)
1/4 tsp ground Coriander
—-
1 Tbsp Sesame Seeds
Directions:
Blend all of the ingredients except for sesame seeds in a blender until smooth.
Stir in sesame seeds and serve.
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