Spring Rolls / Salad Rolls

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Spring Rolls / Salad Rolls

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  • Show Name

So Much Cool Cooking!

  • Show Name

So Much Cool Cooking!

  • Show Date
August 28, 2021
  • Show Date
August 28, 2021
  • Cook

Angelita Hughes

  • Cook

Angelita Hughes

Description

These rolls can be enjoyed as a side dish or a full meal. Perfect for picnics, pot lucks, school or work lunches, or to give as a gift. They are full of fiber, protein, low fat, and plenty of vitamins and minerals. Feel free to add or exchange vegetables to make these rolls something you and your family will enjoy. It’s also a perfect way to get the family involved in cooking and to clean out the vegetable bin in the refrigerator.

There are several varieties of rice paper. Explore your nearest Asian market and you’ll be surprised to see what is out there.

  • Ingredients
  • ✓ 10 sheets - Dried Rice paper / I use a variety
  • ✓ 1 pack - thin rice noodles ( cooked, drained & rinsed - cold )
  • ✓ 1 large carrot - Julienne cut ( long thin sticks )
  • ✓ 1 large seedless cucumber - Julienne cut
  • ✓ 2 ribs of celery - Julienne cut
  • ✓ 4 large Roma tomatoes (no seeds ) Julienne cut
  • ✓ 1 bunch of Romaine lettuce, washed, dried and middle vein removed
  • ✓ 1 large avocado - thinly sliced

Sauce:

  • 2 Tablespoons Hoisin sauce

  • 4 Tablespoons peanut butter powder - prepare per package directions

  • 1 Tablespoon mirin ( rice wine ) *** not vinegar

  • 1 Tablespoon maple syrup

  • 1 Tablespoon juice

  • 1 garlic clove minced

  • ¼ cup of water

  • Instructions
  1. You will need a large flat surface to lay the wet rice paper down to assemble the rolls, a wooden cutting board or counter should work. A large serving bowl to dip the rice paper in to get it ready for rolling. Have all ingredients separated for assembling the rolls or you can combine everything together and place a handful at a time.
  2. Dip rice paper in the bowl and get wet. Do not leave the rice paper in the bowl, once the paper is wet place it on a flat surface.
  3. One inch from the top of the paper place sliced avocado in a single layer. On top of the avocado layer the julienne vegetables. Top with romaine lettuce. Try to keep everything stacked on top of each other.
  4. Fold the sides of the paper over the layered ingredients, now take the top of the paper and bring it over the sides. Gently but firmly start rolling the paper. Keep rolling until you reach the bottom. Rice paper can tear easily, but if you keep your hands slightly wet it shouldn’t tear.
  5. Layer the rolls onto a platter and leave about 1 inch between the rolls, so they won’t stick together. If you are going to eat them at a later time, roll/wrap each spring roll in plastic wrap.

For Sauce:

  1. Place water and garlic in a small pot on low heat and bring to a light simmer. Now add hoisin sauce, prepared peanut butter, and maple syrup and stir until well incorporated. Remove from heat. Now add the mirin and Lime juice. Stir to incorporate and let cool.

Tip: When serving feel free to add toasted chopped peanuts to the top.

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