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Kate's Spring Rolls

Kate's spring-rolls

Kate makes everything an adventure.  A simple walk up a hill ends in big vistas and a picnic lunch.  That’s what happened when I first met her spring rolls.  Leftover roast pork and what remained of the previous week’s CSA share had starring rolls in a delicious new recipe.

Chicken, shrimp, steak or tofu can all be headliners in your own version of this easy offering.

  • 10 spring roll rice paper wrappers
  • 3 cups chopped or julienned vegetables of your choice
    • my favorites include
    • carrots
    • cucumbers
    • peppers
    • bamboo shoots
    • mushrooms
    • 5 large green lettuce leaves (romaine, butter, etc - or cabbage), torn in half or shredded to your liking
  • 1 cup cooked and chopped protein
  • 1 tbsp sesame seeds
  • 1 ounce cooked rice vermicelli (optional)
  • Avocado (optional)
  • Sweet chili sauce for dipping

 

Wrappers: Pour warm water into a shallow bowl or baking pan. Working with one at a time, dip the rice paper wrapper into the warm water for 15+ seconds. The wrapper should be soft, yet still slightly firm. Move each wrapper onto a flat work surface and pat dry.

IMG_4598
 

Filling: Add a small handful or 1/4 cup of vegetables to the wrapper.  Top with 1/8 cup of protein.  Top with a bit of noodles or avocado and or greens.  Sprinkle 1/4 tsp of sesame seeds over the ingredients. 

 

It is important not to overstuff each roll. It is easier to add more ingredients as you go.

 

Rolling: Pull up the bottom of the roll and roll over the filling. Use your hands to tuck the filling in as you go. It is important to have a very tight roll.  The ends can be tucked in or not, depending on your preference.

 

Serve with Peanut or Sweet chili sauce for dipping.

Kates-spring-rolls

You can make these ahead of time.  Wrap each roll separately in plastic and they can rip when stored together.

More easy and healthy options:

Photo Credit:  Julie Cecchini

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