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  • Writer's pictureDawn Hames

Fresh Spring Rolls

With spring upon us, we are looking forward to warm sunshine, the first rain and beautiful green grass. Our taste buds begin to move away from hearty cooked meals and towards fresh veggies. These are very easy to make and are filled with delicious fresh vegetables. Cut the carrot, cucumber, red or yellow pepper into matchstick pieces to roll up into the rice paper. Depending on the season you can add fresh herbs as well.

Fresh Spring Rolls

1 package of round rice paper

Cooked vermicelli rice noodles

Lettuce

Carrot

Cucumber

Red or yellow pepper

Green onion (chopped)

Radish (thinly sliced and then

halved)

Salt to sprinkle

Cooked shrimp (optional)

Avocado (optional)

Cabbage, red or green (optional)

Cilantro (optional)

Cut the carrot, cucumber, pepper into matchstick sizes, as long in length as you want your spring roll to be. To use rice paper wet in a plate or pie plate of water, for 30 seconds to 1 minute. Transfer to another large dinner plate and add lettuce torn to 1 and half inch by 3 – 4 inches on top of the rice wrapper, about a quarter of the way down. Add a spoonful of noodles, and matchsticks of carrot, cucumber, red pepper, and radish. You may add sliced onions and a sprinkle of salt. Roll from the top quarter over the filling, folding in the sides, and then finishing the roll. Other variations use finely sliced cabbage, avocado, and shrimp. You can custom make them to your taste and available ingredients. Serve with a peanut sauce for dipping.

Peanut Dipping Sauce

1/3 cup peanut butter

1/3 cup hot water

1 clove garlic pressed, or finely

minced

1 teaspoon siracha sauce

2 teaspoons soya sauce

2 teaspoons sesame oil

Combine all ingredients and stir

until smooth.

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