Wednesday, March 6, 2013

Fresh Spring Rolls by Colleen Guenther

Spring is almost here (phew) and I have have been craving fresh veggies, cooked veggies and every other way veggies can be served. I mean, you can make salads, introduce a veggie here or there within a dish, put a piece of lettuce on your veggie burger (does that even count?) or eat them straight up. Also, I am really sick of soups which had been a great delivery device for winter vegetables, so I decided to make a spring roll and boy is it good! Make it and eat it!

What you need:

1/2 package of thin rice noodles
Spring Roll wrappers
thinly sliced cucumbers
matchstick carrots
scallions chopped
lettuce chopped
cilantro chopped

Sauce (mix together):
2 tbs Sweet Chili Sauce
1.5 tbs Rice Vinegar
1 tsp red pepper flakes
Small squeeze of lime


Cook your rice noodles and spring roll wraps according to the packaging. I find that they do not need as much time as it says on the wrapper, but you can decide that on your own. Also, I cook each spring roll wrapper  individually: I make them one at a time dunking each one into semi-hot water for a few seconds, turning and taking them out immediately. Once your  individual spring roll is cooked, lay it flat out on a plate and fill each one with the ingredients listed in the amount that you are happy with, besides the sauce, and then wrap it like a burrito. Continue this process until you have made enough for your meal(s). To eat, dip rolls in sauce and ENJOY! Spring is almost here!

(forgive me for not adding the rice noodles in the shown wrap. I was too hungry when making these for the photo and forgot them.... before I knew it, my husband and I had eaten them all;)

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