Fresh Spring Rolls
A cleansing mouthful of fresh vegetables that makes a delectable appetizer or a fine addition to asian-influenced meals. Cook time is refrigeration time. Altered from original in Healthy Weeknight Meals.
- 2 large carrots, julienned
- 2 – 3 julienned green onions
- ½ sweet red pepper, julienned
- ⅓ cup thinly sliced napa cabbage
- 1 tablespoon olive oil
- ¼ cup minced fresh cilantro (or to taste)
- ¼ teaspoon fresh ground black pepper
- 1 pinch sea salt
- 1 (3 ounces) package dried bean thread noodles
- 16 rice paper, rounds softened (8-inch, see note)
- ⅛ cup slivered fresh Thai basil or mint
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon dark sesame oil or ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon peanut oil
- ½ teaspoon hot sesame oil
- ½ teaspoon minced garlic (i use 2 cloves)
- 1 pinch sugar
- In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.
- Let marinate at room temp for 10 minutes, stirring frequently.
- Meanwhile, place the noodles in a medium bowl.
- Cover with boiling water and soak for 10 minutes, or until the noodles are softened.
- Drain well and snip into 2-inch pieces.
- Set aside.
- Place about 2 tablespoons of the noodles and about 2 tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round.
- Sprinkle with basil/mint leaves.
- Fold the bottom edge over the filling; fold in both sides and roll up tightly.
- Press to seal.
- Place on a plate seam side down; cover with plastic wrap.
- Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
- Two quick sauces (or use hoisin, hot mustard, etc): in a small bowl, combine the soy sauce and sesame oil.
- In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.
- Serve as a dipping sauce with the spring rolls.
- Note: to soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
- Dip each rice-paper round into the water for 10 seconds, or until softened and translucent.
- Remove and let drain on a clean dish towel.
- Do not stack the rice papers; they will stick together.