Fresh Vegetarian Spring Rolls

It is starting to feel like summer here in Cali and since I posted something soo indulgent the other day, I think we needed a fresh fix.

Fresh spring rolls lured me into the local Asian market once again. I talked about going to this amazing and out of my culture zone market when I made Ramen. Rows and rows of aisles in a language I can not read or speak. The only aisle I am familiar with is the noodles aisle and when I saw noodles, I am talking about a long..long double sided aisle all filled with hundreds of different shapes and sizes. I would love to learn more about the Asian culture. I find their food fascinating and comforting but don’t nearly spend enough time researching it through my palate.

Fresh Vegetarian Spring Rolls via LittleFerraroKitchen.com

In this trip, we bought basic items. Rice paper and dumpling wrappers which turned into pot-stickers that are coming up later in the week. I have to be honest, I am not sure how “authentic” fresh spring rolls are, but they are delicious and it made me travel to my new and favorite cultural store.

Method:

1) Dip 1 piece of rice paper into warm water. Turn on both sides to soften and take it out. It should still have some firmness to it.

Fresh Vegetarian Spring Rolls via LittleFerraroKitchen.com

Fresh Vegetarian Spring Rolls via LittleFerraroKitchen.com

2) On a flat and clean surface, pile your ingredients and making sure that you leave 1/2 in on both sides.

3) Start with fresh herbs.

Fresh Vegetarian Spring Rolls via LittleFerraroKitchen.com

4) Then pile on bean sprouts, carrots, cucumbers, vermicelli and top with avocado.

Fresh Vegetarian Spring Rolls via LittleFerraroKitchen.com

5) Roll the spring roll half way and tuck sides in and finish the roll. Make sure everything is tight and compact and sides are not opening. Cut in half with a sharp knife.

Fresh Vegetarian Spring Rolls via LittleFerraroKitchen.com

6) To make the peanut sauce, mix all sauce ingredients together in a bowl.

Fresh Vegetarian Spring Rolls

Ingredients

  • 4-5 pieces of rice paper
  • 10 leaves of basil and mint
  • 1/2 cucumber, peeled and cut into sticks
  • 2 carrots, peeled and cut into sticks
  • 4 oz vermicelli, cooked and cooled
  • 1 cup bean sprouts
  • 1/2 avocado, sliced
  • Peanut Sauce
  • 1/4c peanut butter
  • 2 Tb soy sauce
  • 1 green onion, chopped
  • 1 tsp sriracha
  • 1 tsp rice vinegar

Instructions

  1. Dip 1 piece of rice paper into warm water. Turn on both sides to soften and take it out. It should still have some firmness to it.
  2. On a flat and clean surface, pile your ingredients and making sure that you leave 1/2 in on both sides.
  3. Start with fresh herbs.
  4. Then pile on bean sprouts, carrots, cucumbers, vermicelli and top with avocado.
  5. Roll the spring roll half way and tuck sides in and finish the roll. Make sure everything is tight and compact and sides are not opening. Cut in half with a sharp knife.
  6. To make the peanut sauce, mix all sauce ingredients together in a bowl.
http://littleferrarokitchen.com/2013/04/fresh-vegetarian-spring-rolls/

Fresh Vegetarian Spring Rolls via LittleFerraroKitchen.com

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