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Veggie Spring Rolls

Fresh veggie spring rolls (with dipping sauce)


Want the perfect snack?  A light lunch?  These are a fantastic option.
Substitute whatever veggies you want in these.  You can't get more basic or fresh--it's just wrapping up fresh veggies in a fun package you can dip in sauce.












Easy, peasy...here's what I used for these particular rolls (again, feel free to substitute your own veggies).  This batch made a dozen rolls:

For the rolls:

1 package spring roll wrappers (rice paper rolls)

1 zucchini, cleaned, peeled, and julienned

1/2 of a 12oz package broccoli slaw (our Wegmans carries this)

One large roasted red pepper, julienned  (our Wegmans has these on the olive bar)

A healthy handful of kale, stems removed, cleaned and chopped very small--"tamed" (see instructions below)

1 mashed avocado

Juice from one lemon

Healthy handful of fresh cilantro, washed and chopped


"Kale Taming:"  As Rip Esselstyn (former firefighter, triathlete, and the author of The Engine 2 Diet book) said:  kale is angry lettuce, and it needs to be tamed.  To tame this angry lettuce here's what I did:  Add half the lemon juice to the mashed avocado and mix. Add the other half of the lemon juice to the kale and mix well.  Add a spoonful of the avocado mixture to the kale and massage it in with your hands.  Go on, get in there.  It's therapy.





(spring roll ingredients ready to go--avocado and lemon juice not pictured)







Prepare your spring roll wrappers according to package directions. Mine said to soak a wrapper in water for about 15 seconds, then put on a tea towel (well I'm not that fancy and don't have a tea towel so I used paper towels and they worked just fine), fill with ingredients, then wrap them up, tucking in the sides as you roll (kind of like a mini burrito).









(soaking the spring roll wrapper with my "giant" arm)















Once the wrapper has soaked and is becoming pliable, lay it out on some paper towels.  Go assembly line style and put a little of each ingredient in the wrapper, toward the bottom 1/3 of the wrapper. 




(assembling the roll...hard to see but the wrapper is shiny)










Don't lolligag.  Work efficiently because the wrap will start to become sticky and harder to roll the longer you wait.  Start rolling it up, folding in the sides as you roll.  It will stick together almost magically when you're done.

Store these so that they're not touching each other, otherwise they will stick together.  If that's the look you're going for, go ahead.  But if not, I store mine in a plastic food storage container so they don't touch each other, with some parchment paper or moist paper towel between layers of spring rolls.  Refrigerate and eat within a couple of days (if they even last that long...they're THAT good).

Now for the dipping sauce:

The basic formula I use for this sauce is equal parts of:
unseasoned rice wine vinegar
low sodium tamari or soy sauce
water

Then add tiny amounts of sugar till I get the right balance of salty, sour and sweet.

Then add spice--chili powder, red pepper flakes, hot sauce, whatever.

Taste and adjust stuff as needed.  Add some chopped scallions for a real treat.  Share with others or just hog them all for yourself like I did.












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