Refreshing and healthy.
The fillings I have listed are very flexible! You can also easily make 2 if you have some leftover vegetables that you want to use up. I prefer and think is amazing is the prepared Thai Peanut Sauce. I usually have a jar open in the refrigerator for other recipes. You can make your own peanut sauce but I honestly prefer the ease and taste of this particular brand. Love to make these for a entertaining. I will make several varieties including vegetarian, chicken and shrimp to please almost all in the crowd.
Getting use to the rice paper at first can be challenging but laugh your way through and grab another. After one or two you will get a hang of it. The temperature of water I found is the trick. Not too hot and not to cold. You should be able to put your fingers in it but definitely warm! I keep a kettle next to the bowl because I found after a few wraps being done it cools off too much so I just add a little bit of hot water in. Probably wouldn’t need to do when cooking a few but when I cook for a party I do add my hot water. Have fun and enjoy!!
Refreshing change from the usual fried spring roll. These are definitely a family favorite! Packed with veggies, fresh herbs and optional proteins! Great for a light dinner, appetizer or a side. Your options are endless!
Spring Roll
Ingredients
- 2 ounces Vermicelli Rice Noodles
- 8 Rice Wraps
- ½ Red Pepper Julienne Cut
- ½ Yellow Pepper Julienne Cut
- 2 Carrots Julienne Cut
- 1 Pkg Bean Sprouts
- 1 Pkg Alfalfa Sprouts
- 4 Ounces Spinach
- 1 Endive Separated
- 1 Cup Chopped Fresh Cilantro, Mint and/or Parsley
- Optional Various Proteins of Choice
Instructions
- Add vermicelli to 4 quarts salted boiling water. Stir to separate. Boil until al dente about 2-3 minutes. Drain, rinse in cold water and set aside.
- Cut and line up all ingredients that you will use to fill Spring Roll. Fill a shallow bowl slightly larger then rice paper or a 9" pie pan with 1" very warm water.
- Place one rice paper in the water and let it rest for about 20 seconds. Sheet should be soft and pliable and remain shape. Lay it out on a plate or towel to fill.
- Leaving 1" of open edges start by creating a "bed" with your spinach or endive followed by a small handful of vermicelli noodles. Top with vegetables, fresh herbs and a thin layer of . * If adding protein, lay protein in front so that when you roll you will be able to see variety.
- Fold the edge closest to you over the fillings *except protein then fold right and left sides in (like a burrito). Lastly, continue rolling away from you.
- Serve whole or cut in half. Serve with Peanut sauce.
Notes
