Tuesday, January 28, 2014
So I went to the farmers market store a few weeks ago and picked up spring roll sheets..I don't know why because I never attempted to make them, but a lot of people make these with so many different fillings and sauces on the side.So last night Alexa and I decided to make them. They were very easy to make, satisfying, and filling. These are perfect for lunch or dinner.
12 rice paper wrappers ( spring roll wrappers)
Very thinly sliced carrots
Very thinly sliced red peppers
Mushrooms, thinly sliced
Zucchini, thinly sliced
Shredded napa cabbage or romaine lettuce
Snow peas, thinly sliced
Bean sprouts, if desired
Cooked shrimp, if desired
Cooked chicken breast, if desired
For The Dipping Sauce:
1/4 cup soy sauce
1/8 cup rice wine vinegar
1 clove minced garlic
1 Tablespoon minced ginger
1 Tablespoon Vegetable oil
1/2 teaspoon chili oil ( if desired)
Directions For the Dipping Sauce:
1. Mix all ingredients together and place in small bowl. Put in refrigerator until ready for use.
Directions For the Spring Rolls:
1. In a large saute pan or cake pan, and fill with hot water. Place one spring roll wrapper into the water and let sit for 1 minute, until soft. Then I like to run mine under cold water after dipping so they dont get sticky. Then place on a towel, place all of your fillings into the center, take the two sides
and fold in, towards the filling, then starting with the side closest to you, tightly but gently start rolling the spring roll away from you until you reach the end of the wrapper. Then set aside on a plate, and repeat with the rest. It is just like rolling a burrito.
2. When ready to serve, cut each spring roll in half, place on a platter, then set the dipping sauce next to spring rolls..Enjoy!!
Note: Spring Rolls are typically good for several hours on your counter, if their is any leftovers you can store in refrigerator wrapped n plastic wrap!!