spring rolls with carrot, ginger & thai peanut dipping sauce
this recipe can be a bit complicated at first, once you get the hang of it you’ll be busting these out like a pro
spring rolls w/ mung bean noodles
1. mung bean thread noodles -soak in cold water for 10 minutes, strain then dump noodles in boiling water, stirring constantly for 2-5 minutes (noodles will turn clear), drain and run under cold water. splash some brown rice vinegar over the noodles, a bit of tamari and about a tablespoon each of minced cilantro and mint, refrigerate until ready to roll.
2. gather your fresh veg, about a cup of each (a trip to the farmers market will cover it!) peel and julienne to prep and lay them in neat piles on a large plate or cutting board
3. to soak the rice paper wrappers, fill a glass pie pan about 3/4 with water and lay one sheet at a time in the water (up to 4 at a time for starters). let sit 2-3 minutes, drain off the water and place the wrappers on a moist towel and cover with the same. once you get the wrappers ready you’ll need to move with efficiency.
4. place a wrapper on a clean surface (plate, bamboo sushi roller, cutting board), lay out the veg one at a time in a neat pile near one end (about 2 inches from the top and 1 1/2 inches from each side), top with noodles. fold the top over the filling, then fold the sides over and tightly roll up. set aside. repeat with as many wrappers as you have filling being mindful to not let the finished spring rolls touch each other as they willstick. cut each roll in half at a diagonal, lay out on a plate and serve with dipping sauce.
(for 10-12 spring rolls)
rice paper wrappers (the trick is to buy the ones w/ rice flour and tapioca flour)
large handful clover sprouts
3 carrots -peel, julienne
handful string beans -trim ends
1 lg avocado -slice
1/2 med red cabbage -thin slice or small chop
1/2 beet -peel, julienne*
1/2 - 1 cup salad greens, spicy greens or baby greens
1/4 cup diced cilantro, mint and/or parsley
mung bean noodles -2 small packages
carrot ginger dipping sauce
3 carrots -peel, rough chop
1 small shallot -quartered (or 1/4 med onion roughly chopped)
2 Tbl ginger -peel, grate
1/4 cup rice vinegar
2 Tbl shoyu (or tamari)
1/4 tsp toasted sesame oil
1/4 cup olive oil
1/4 cup water
salt & fresh ground pepps to taste
easiest way to do this is to toss the whole mix into the blender... bam! add more water (1/2 - 3/4 total) for a delish salad dressing
thai peanut dipping sauce
5 Tbl water
4 Tbl peanut butter
1 Tbl rice vinegar
2 tsp honey
2 tsp shoyu (or tamari)
2 cloves garlic -mince
1/2 tsp cumin powder*
1/8 tsp cayenne or 1 tsp red curry paste
1 Tbl cilantro -diced (optional)
place all ingredients into a bowl and whisk and let sit. whisk again before serving and adjust the taste if needed
all together now... this can be a fantastic spread or a simple togo picnic. for the spread, arrange the spring rolls in rays on a platter (not touching) and serve the sauce in bowls with spoons so eaters can dollop at their will. for a picnic with your honey, toss the rolls in a container, cap the sauces and just dip and double dip!
-I also serve with Hoisun sauce which can be found in the Asian section of most supermarkets. I recommend organic brands as others often have excess sugar and preservatives.
-our neighbor, karisma, loves! to eat them with sweet chili sauce... ok, i do too!
-saute up some hot pork sausage, drain the fat and let cool on a napkin before adding to your spring roll mix for a whack combo (as in really tasty)
-with plenty of fresh veg you can skip the mung bean noodles!
*julienne (n) a portion of food cut into short thin strips, like matchsticks