Spring Rolls

adminRecipe Box, Vegetables
Spring Roll Wrap + Dipping Sauce
Serves 8
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Wraps
  1. 16 rice paper wrappers (~9 inches in diameter) – found in the International or Asian food aisle
  2. 2 cup cooked rice vermicelli noodles
  3. 2 large carrots, shredded or cut into match sticks
  4. 1 English cucumber, shredded or cut into match sticks
  5. 3 green onions, sliced
  6. 2 cups shredded romaine lettuce
  7. 1 bunch, fresh cilantro
Garlic Lime Dipping Sauce
  1. 2 Tbsp rice vinegar
  2. 1 tbsp soy sauce
  3. 1 tbsp water
  4. 1 tbsp liquid honey or sugar
  5. 1 clove garlic, minced
  6. pinch of chili flakes for heat
  7. Juice of 1 lime
  8. Mix ingredients together in a saucepan. Heat, Stir in juice of 1 lime.
Instructions
  1. In a large pot of boiling water, cook rice vermicelli.
  2. Vermicelli is cooking prepare vegetables.
  3. Add ~1 inch of water to a large frying pan, bring water to a boil; keep water hot. This will be for cooking the rice wrappers.
  4. Prepare garlic lime-dipping sauce. Put in a medium-sized bowl.
When you have all ingredients ready, start assembling rolls
  1. Dip a piece of rice paper into frying pan of hot water to soften (Work with one rice wrapper at a time). Set on a cutting board.
  2. In the middle of the rice wrapper, add in small amounts of your prepared vegetables. Fold the sides over the filling and roll up tightly. Set aside on a plate and cover with a clean damp towel until ready to serve.
Notes
  1. Try different kinds of protein sources to add in staying power: sautéed tofu, chicken, cooked shrimp, or crab.
  2. Don’t have time to roll? Make this into a “bowl” – serve vegetables over rice vermicelli noodles or plain rice. Top with dipping sauce.
https://www.poppyinnovations.ca/